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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