Go Back
–+ servings
Print

Cajun Grilled Fish Coconut Wraps

An adaptation of the humbe po' boy, these wraps have so much flavor, with a lot of allergy-friendly points as well.
Course Main Course
Servings 10

Equipment

Ingredients

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

The rest

  • 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

Instructions

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.