Spiced Fish Wraps with Chile-Lime Slaw

Ingredients

• 1 cup carrots shredded
• 3 tablespoons chili powder divided
• 6 extra large whole-grain flour tortillas 
• 2 teaspoons garlic finely minced
• 2 teaspoons ground cumin 
• 1.5 cups guacamole prepared
• 0.8 teaspoon kosher salt 
• 6 servings kosher salt 
• 0.5 cup juice of lime fresh
• 2 tablespoons mayonnaise 
• 0.3 cup olive oil extra-virgin divided
• 1.5 cups pumpkin seeds salted
• 1 cup queso fresco cheese crumbled
• 1  bell pepper red cut into thin strips
• 0.3 cup onion red minced
• 2 tablespoons red wine vinegar 
• 5 cups savoy cabbage shredded
• 2 pounds snapper fillets dry rinsed
• 2 tablespoons cup heavy whipping cream sour

Equipment

• bowl
• paper towels
• whisk
• grill
• microwave
• slotted spoon

Directions

1. Combine garlic, cumin, 1 tablespoon chili powder, and 3/4 teaspoon salt in a small bowl. Stir in lime juice and vinegar.
2. Whisk in sour cream and mayonnaise. Slowly drizzle in 1/4 cup olive oil, whisking constantly. Stir in bell pepper, carrot, and red onion. Cover and chill at least 30 minutes.
3. Brush fish with remaining 2 tablespoons olive oil, and rub with remaining 2 tablespoons chili powder and kosher salt to taste. Grill fish over medium-high heat (350 to 40
4. for 3 to 4 minutes on each side or until fish flakes easily when tested with a fork.
5. While fish cooks, wrap tortillas in damp paper towels; microwave on high 1 minute or until pliable. Using a slotted spoon, transfer bell pepper mixture from the dressing to a large bowl. Stir in cilantro and serrano chiles, if desired.
6. Add cabbage, and toss thoroughly, adding additional dressing if desired.
7. Spread tortillas evenly with guacamole, leaving a 3-inch border at the bottom. Top evenly with fish, slaw, cheese, and pepitas. Fold the bottom edge up, and roll from one side to the other, encasing the filling.