Fish Wrap

We used to call these things burritos before the marketing people decided that they could call it a “wrap” and make a big splash in the fast food market. Call it what you like. This recipe works great with any kind of fish. Don’t feel like you need to stick to the listed ingredients for this recipe. Anything you like in a burrito or taco will work great in this recipe. If you cannot locate very large flour tortillas, allow two regular flour tortillas per person. Be careful not to overstuff your wrap or it will probably split when rolled.

Fish Wrap


  • 1 1/2 pounds firm fish fillets
  • 1/4 teaspoon kosher salt
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 3 garlic cloves minced
  • 1/2 teaspoon or to taste, hot sauce
  • 1 red bell pepper quartered
  • 1 yellow onion sliced into thick slices
  • 1 cup pepper-jack cheese shredded
  • 1 cup cooked black beans warm
  • 1 avocado peeled, pitted and sliced
  • 4 tablespoons sour cream
  • 4 extra-large flour tortillas warm


  • Combine salt, olive oil, lime juice, garlic and hot sauce. Pour over fish in a plastic, glass or ceramic container, cover and refrigerate for 2 hours. Grill fish, bell pepper and onion over ash-white coals until lightly browned. For each wrap, spread a tablespoon of sour cream across tortilla. Layer equal portions of fish, pepper, onion, black beans and avocado in a rectangular mound on the tortilla. Fold the bottom edge over and roll the wrap from one side, leaving one end open.

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