Bacalao en Escabeche Wraps

Ingredients

• For the Bacalao en Escabeche:
• 1 lb salted cod fillet (bacalao), soaked overnight and drained 🐟
• 0.25 cup olive oil
• 0.5 red onion, thinly sliced 🧅
• 2 garlic cloves, minced 🧄
• 0.5 cup red bell pepper, sliced 🌶️
• 0.5 cup green bell pepper, sliced
• 0.25 cup white vinegar
• 0.25 cup olive brine (from green olives)
• 0.5 tsp black pepper
• 0.5 tsp oregano
• 0.25 cup green olives, sliced 🫒
• 1 tbsp capers (optional)
• Juice of ½ lime 🍋
• For the Wraps:
• 4 large flour tortillas 🌯
• 1 cup shredded lettuce 🥬
• 0.5 avocado, sliced 🥑
• 0.25 cup fresh cilantro, chopped 🌿

Instructions

1. 11️⃣ Prepare the Bacalao
2. 2Rinse the salted cod thoroughly and soak overnight in water.
3. 3Drain and boil the cod in fresh water for 10 minutes, then drain again.
4. 4Flake the fish into bite-sized pieces.
5. 52️⃣ Make the Escabeche Sauce
6. 6In a pan, heat olive oil over medium heat.
7. 7Add red onion, garlic, and bell peppers, cooking until softened.
8. 8Stir in vinegar, olive brine, black pepper, oregano, green olives, and capers.
9. 9Simmer for 5 minutes, then mix in the flaked bacalao and lime juice.
10. 10Let the mixture cool slightly.
11. 113️⃣ Assemble the Wraps
12. 12Warm tortillas on a skillet for 30 seconds per side.
13. 13Fill each tortilla with shredded lettuce, bacalao en escabeche, and avocado slices.
14. 14Sprinkle with fresh cilantro.
15. 154️⃣ Serve & Enjoy!
16. 16Serve immediately with extra lime wedges for squeezing!