Recipe by Victoria Dwek

Open-Faced Flounder Wraps with Cucumber-Avocado Salsa

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Parve Parve
Easy Easy
2 Servings


- Egg

I can honestly say that on many days I don’t really prepare an actual recipe for dinner. I do try to plan somewhat, but often, as long as I have some kind of protein available, I can figure it out. One night, I needed to disguise the flounder I had purchased. It was the only nice fresh fish I could find in Deal that day (it was after Yom Tov and we were tired of meat), and it’s not my husband’s favorite. This dish was the result.



  • 1 pound flounder, cut into strips

  • 1/2 teaspoon Lawry’s seasoned salt (or your favorite seasoned salt)

  • 1/2 teaspoon smoked paprika

Cucumber-Avocado Salsa

  • 1 English cucumber, finely diced

  • 2 ripe but firm avocados, finely diced

  • 1 red onion, finely diced

  • juice of 4 limes (or about 8 tablespoons Heaven & Earth Lime Juice)

  • 1/2 cup fresh cilantro, chopped, or 6 cubes Gefen Frozen Cilantro

  • 1 teaspoon salt, or to taste

  • caesar or garlic-basil dressing, for drizzling

  • 2 Del Campo Tortillas, cut into quarters (or 4–6 6-inch wraps)


Prepare the Wraps with Salsa


Combine spices and toss with fish. Grease a frying pan with nonstick cooking spray (you can use some oil if you like).


Heat pan to medium-high. Add fish, cooking it two to three minutes per side.


Prepare the salsa: Combine all ingredients.


Add fish to the center of each wrap quarter. Top with salsa and drizzle with dressing.

Open-Faced Flounder Wraps with Cucumber-Avocado Salsa

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