Chermoula Fish Wrap

🛒 Ingredients

• White Fish Fillet (e.g., Cod) 150 g · 135 kcal
• Flour Tortilla (medium) 60 g · 180 kcal
• Fresh Cilantro 15 g · 4 kcal
• Fresh Parsley 15 g · 5 kcal
• Garlic Cloves 5 g · 7 kcal
• Lemon Juice 10 g · 2 kcal
• Olive Oil 15 g · 133 kcal
• Ground Cumin 1 g · 4 kcal
• Ground Paprika 1 g · 3 kcal
• Ground Turmeric 0 g · 2 kcal
• Red Pepper Flakes 0 g · 2 kcal
• Lettuce (shredded) 30 g · 5 kcal
• Tomato (diced) 50 g · 9 kcal
• Red Onion (thinly sliced) 20 g · 8 kcal

👨‍🍳 Instructions

1. Prepare the chermoula: In a food processor, combine cilantro, parsley, garlic, lemon juice, olive oil, cumin, paprika, turmeric, and red pepper flakes; blend until a coarse paste forms. Season with salt and pepper to taste.
2. Marinate the fish: Pat the fish fillets dry and generously coat them with about two-thirds of the chermoula paste. Let them marinate for at least 10-15 minutes.
3. Cook the fish: Heat a non-stick pan over medium-high heat. Cook the marinated fish for 3-4 minutes per side, or until it's flaky and cooked through. Gently flake the cooked fish with a fork.
4. Prepare vegetables: Shred the lettuce, dice the tomato, and thinly slice the red onion.
5. Warm tortillas: Lightly warm the tortillas in a dry pan or microwave for 15-20 seconds each, until pliable.
6. Assemble the wraps: Spread a spoonful of the remaining chermoula paste on each warm tortilla. Layer with shredded lettuce, diced tomato, and sliced red onion.
7. Add fish and serve: Top the vegetables with the flaked chermoula fish. Roll up the tortillas tightly and serve immediately.