Ingredients
Chili Mayo
- ¼ cup vegan or regular mayonnaise (or vegan mayo like Earth Balance® Mindful Mayo or Hampton Creek® Just Mayo™)
- 1 tsp. chili powder
- ¼ tsp. paprika
Beet Salsa
- 2 cooked beets (Love Beets marinated beets), diced
- 1 ripe but not soft avocado, diced
- ½ mango diced
- Cilantro leaves for garnish
- Italian Parsley leaves for garnish
- cracked black pepper to taste
- ½ tsp. sriracha
Slaw
- 1 sweet potato
- 1 zucchini
- 1 Tbs. oil (I used avocado oil)
- Salt and pepper to taste
Fish/Protein
- 4-6 white fish fillets OR 1-2 lbs. shrimp OR tofu (I used Swai; other options include Orange Roughy, Cod, Flounder, Grouper)
- Salt and pepper to taste
- 1-2 Tbs. oil (I used avocado oil)
- Sriracha Hot Chili Sauce (if using tofu, marinate in 1/3 cup Sriracha Hot Chili Sauce + 4 Tbs. coconut milk)
Wraps
- Romaine hearts or large Bibb lettuce
Instructions
- Fill the wraps with whatever you like, but I highly recommend this fresh slaw-salsa combo!
- Prepare the chili mayo by mixing well, covering the mayo and refrigerating while preparing the wraps.
- Dice the beets, avocado and mango, then toss with torn cilantro and parsley leaves, pepper and sriracha. Cover and refrigerate until serving.
- To make the slaw, use a spiral cutter to cut the sweet potato and zucchini into thinly cut, curly strips. Heat 1 tablespoon high heat cooking oil over medium-high, then add the spiral cut vegetables, salt and pepper, cooking until slightly crispy. Transfer to a baking sheet and place in an oven warmed to 200°F to keep warm while preparing the fish.
- If necessary, thaw the fish (or shrimp). Add 1 – 2 tablespoons of high heat cooking oil to the skillet used to cook the spiraled vegetables. Lay the fillets in the hot skillet and drizzle with a bead of sriracha, then sprinkle lightly with salt and pepper, to your taste. The same directions apply for tofu, but cover slices in 1/3 cup Sriracha + 4 tablespoons coconut milk, refrigerate for at least 1 hour, then sauté as directed.
- Flip when the underside is browning and the fish (or shrimp) no longer looks translucent throughout. Repeat the drizzle of sriracha on the top side of the fish and continue to cook until the entire fillet is no longer pink or translucent. Remove to a baking sheet and place in the oven with the spiral cut vegetables to keep the fish warm until all fillets are cooked.
- To serve, cut the cooked fillets into long, thin strips less than 1-inch wide. Wash the lettuce and lay one piece out, layering with a strip of cooked fish, mayo, slaw and salsa. Sprinkle on more cilantro and parsley, if desired. Repeat with remaining fish.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.