Blacked Fish Wraps, Pickled Onions, and a Spicy Yogurt Sauce Recipe

"One of my favorite sandwiches. Now, I use flour tortillas for this; but you can use your favorite wrap flavor for this. This is equally as good with salmon, tuna, any white fish; as well as shrimp or scallops. But, I choose tilapia, as it is very inexpensive and readily available. Enjoy with a bowl of soup for a nice lite dinner. Prep time does not include time for the onions to marinate."

Step by Step Method

Step 1

Onions ... Add the water and sugar to a small pot and bring to a boil and continue on medium heat (a light boil) for 2 minutes. Then, add the vinegar and salt and stir to combine. Add the sliced onions to a small glass bowl (non reactive) and pour the liquid over the top. Make sure to let the onions come to room temperature, cover with plastic wrap, and refrigerate at least 4 hours before serving.

Step 2

Sauce ... Mix the yogurt, sriracha, and lime juice in a small cup or bowl and refrigerate until ready to use.

Step 3

Avocado and Cabbage ... Make sure to shred the cabbage and prepare the avocado, because the fish doesn't take long to prepare. After slicing the avocado, squeeze a little lime over the top to prevent it from browning.

Step 4

Fish ... Lightly brush the fish with oil and then rub the fish with the blackening or cajun seasoning. Add the remaining oil to a non stick pan and saute the fish on the first side for approximately 5 minutes; then flip and cook on the second side for another 3 minutes. Once the fish is done, transfer to a plate to cool, then lightly break up the fish.lined with a paper towel.

Step 5

Wraps ... Microwave the wraps for 10-20 seconds on medium heat to warm up so they don't break or tear when they are rolled. Spread some of the yogurt sauce on the wrap, then add the fish, onions, cabbage, a bit more sauce, and finish with the avocado. Fold one end up and then the 2 sides and wrap like a burrito.