I lived in Louisiana for a couple years and was blown away by all the food. So flavorful. So spicy. So rich. And unfortunately the richness is why I can’t eat it nearly as often as I’d like to. Just doesn’t sit well.
But as I’ve been cooking for myself, my wife, and my daughters, all with varying degrees of food sensitivities, I’ve realized that the things people really love about most foods can still be enjoyed on most diets. Meaning, the flavor!
These coconut wraps are an adaptation of the humble po’ boy sandwich, complete with a dairy-free remoulade sauce, tomatoes and cabbage. But we take it a couple steps closer to a fish taco, which totally works.
Cajun Grilled Fish Coconut Wraps
For the remoulade sauce
- 1 cup veganaise or regular mayo
- 2 tbsp honey
- 2 tsp Crystal hot sauce or Tobasco
- 1 tbsp Worcestershire sauce
- 2 tbsp whole grain mustard
- 2 tbsp dill pickle juice
- 2 tsp cajun seasoning
For the fish
- 1 tbsp cajun seasoning Tony Chachere's preferred
- 1 tbsp Old Bay seasoning
- 2 tsp smoked paprika
- 2 tsp oregano
- 1 tsp coriander seed
- 3 lbs white fish or shrimp halibut is a favorite, but any white fish works
- olive oil
- 3 cups white cabbage shredded
- 1 cup purple cabbage shredded
- 2 large tomatoes sliced
- 2 cups cilantro leaves
- 1 cup green onion sliced
- 3 avocados sliced
- coconut wraps or tortillas
- 1 lemon
Make the remoulade
- Whisk together all the ingredients for the remoulade, set aside.
Season and grill the fish
- Preheat your grill to 400. Mix together all the spices and seasonings. Brush the seafood with olive oil and sprinkle the spices evenly over the fish (or shrimp if using).
- If doing fish, place skin-side down on the top rack of the grill and cook, with the grill lid closed, until done. If doing shrimp, grill for 1-2 minutes on each side.
Assemble the wraps
- Start with the coconut wrap laid out. Top with sliced avocado, then cabbage, sliced tomato, fish, remoulade, a small squeeze of lemon juice, cilantro, then green onion.