Fish Taco Wraps with Broccoli Slaw
My husband swoons over these tacos! Bonus: they're a fabulous way to use up cooked fish and raw broccoli leftovers. Makes 4 large tacos.
Combine in a medium bowl:
3 c. chopped broccoli florets, and small matchstick-cut broccoli stems
2 Tbsp. red (or green) onion slivers
2-3 Tbsp. snipped fresh cilantro or parsley, optional
Whisk together, and gently toss into broccoli mixture:
2 Tbsp. lime juice
1 Tbsp. olive oil
1 tsp. honey
Dash of salt
In a separate small bowl, combine:
½ c. sour cream
½ tsp. ground cumin
Assemble tacos:
Generously spread 4 warmed flour tortillas with the seasoned sour cream.
Add several large scoops of broccoli slaw.
Top with flaked, cooked white fish or salmon (warmed).
Drizzle with sriracha, if you like a little heat, before rolling up.
Recipe created or adapted by Liz Talley, Urban Graze
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