TANDOORI FISH WRAP
Ingredients:
- 1 mission low carb wrap
- 125g white Fish Fillet (barramundi, Basa, Prawns, Calamari, Dori, Ling snapper, Whiting)
- 1 teaspoon extra virgin olive oil (7g)
- 1 teaspoon Lemon Juice – For sprinkling on cooked fish before serving
For the Marinade:
- 1 tablespoon low fat Yogurt
- 1 tablespoon Tandoori Spice Mix, homemade or store-bought
- 1 teaspoon lime juice
Seasoning:
- 1 teaspoon Red Chili Powder, add as per taste
- 1 teaspoon Ginger + Garlic Powder
- Salt and pepper to taste
Toppings:
- 50g Cabbage
- ½ thinly Sliced Pickled Onions or plain onions
- 50g Thinly Sliced Carrots
- 1 Jalapeno, chopped
- 1 Sprigs Fresh Cilantro, you can use parsley
- Lemon Wedges to serve
Method:
Marinate the Fish:
- In a large bowl, add 1 tablespoon low fat yogurt and all the marinade ingredients and whisk to a smooth paste.
- Now add the powdered spices and whisk everything evenly.
- Add the fish fillet to the marinade, using your hand evenly coat both the sides.
- Cover the marinated bowl with a lid and refrigerate for an hour.
(TIP: The more time you give to marinate, the better the taste)
Grill the Fish:
- Heat the grill using coal or wood chips. Keep the temperature low.
- Take the marinated fish and place them one by one on the grill.
- Let this grill for 2 minutes and then turn the fish and grill another 2 minutes.
- Remove the fish as soon as they are cooked (fish burns quickly).
- Cut the grilled fish into bite-size pieces
Making the Tandoori Fish wrap:
- Cook the tortilla and keep aside.
- Take 1 tortilla and add sliced cabbage, pickled onions, and carrots.
- Now add tandoori fish bites (tikka) on it.
- Add chopped jalapeno on top of the fish.
- Sprinkle chopped cilantro on top and serve
Nutrition Facts:
- Calories: 479.8 Cal
- Protein: 38.9g
- Carbs: 50.8g
- Fat: 16.4g
