Grilled Jamaican Jerk Fish Wraps

The colorful combo of fresh spinach, tomato, and mango complements the jerk-seasoned fish.

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  • Makes: 4 servings
  • Prep: 30 mins
  • Grill: 4 mins to 6 mins per 1/2-inch thickness

Grilled Jamaican Jerk Fish Wraps

Directions

  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle Jamaican jerk seasoning over both sides of each fish fillet; rub in with your fingers. Measure thickness of fish.
  2. For a charcoal grill, place tortillas on the greased rack of an uncovered grill directly over medium coals; grill for 1 minute or until bottoms of tortillas have grill marks. Remove from grill and set aside. Place fish on the grill rack directly over the coals. Grill fish for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place tortillas on greased grill rack over heat. Cover; grill as above. Remove tortillas from the grill and add fish; cover and grill as above.) Coarsely flake the fish.
  3. Meanwhile, in a medium bowl toss together spinach, tomato, mango, cilantro, chile pepper, and lime juice.
  4. To assemble, place tortillas, grill mark sides down, on a flat work surface. Top each tortilla with some of the spinach mixture and flaked fish. Roll up tortilla to enclose filling. Cut each in half to serve.
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Nutrition Facts (Grilled Jamaican Jerk Fish Wraps)

  • Per serving:
  • 254 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 48 mg chol. ,
  • 509 mg sodium ,
  • 23 g carb. ,
  • 11 g fiber ,
  • 7 g sugar ,
  • 29 g pro.
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