1 1/2 tablespoons fresh cilantro, coarsely chopped
4 white fish fillets (such as tilapia, snapper, or Mahi, thawed (20–24 oz)
1 lime, for juice
1/2 teaspoon adobo seasoning (Spanish seasoned salt)
2 cups water
1 tablespoon butter
1 cup long grain white rice
1 1/3 cups shredded cabbage
4 (10-inch) flour tortillas
1/4 cup Deli artichoke and spinach dip
1/4 cup mild salsa
1/4 cup sliced black olives
- Chop cilantro (leaves only). Check fish for bones; cut fish lengthwise into 1-inch-wide strips.
- Squeeze juice of 1/2 lime (1/2 tablespoon) over fish; sprinkle both sides of fish with adobo. Let stand 10 minutes to marinate.
- Place water and butter in medium saucepan; cover and bring to a boil on high for rice. Stir rice into boiling water, cover, and reduce heat to low; simmer 20–25 minutes or until water is absorbed (do not stir).
- Preheat 2-sided tabletop grill. Place cabbage and cilantro in medium bowl. Squeeze juice of remaining 1/2 lime (1/2 tablespoon) over cabbage; stir to coat and set aside.
- Place fish on grill; close lid and cook 3–4 minutes until fish is 145°F (or flesh separates easily). Heat tortillas in microwave following package instructions.
- Spread 1 tablespoon artichoke dip over each tortilla. Add fish strips down center; top with cabbage mixture, salsa, and olives. Fold lower edge of tortilla up over filling, fold right side over, and then roll tightly. Fluff rice with fork and serve.
1/4 cup sour cream
2 tablespoons lemon curd
1 (10-oz) bag cinnamon doughnuts (or donut holes)
- Whisk sour cream and lemon curd until smooth. Chill until ready to serve.
- Microwave doughnuts on HIGH for 20–30 seconds or just until warm and soft (do not overheat). Drizzle with sauce or use sauce for dipping. Serve.