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Roasted Fish Crispy Slaw Wrap
Courtesy of Recipes for Healthy Kids Cookbook for Homes
Servings: 6
Prep Time: 50 Min.
Cook Time: 12 Min.
What you need:
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+ 2 1/2 c. fresh red cabbage, shredded
+ 2 c. fresh white cabbage, shredded
+ 1 1/2 c. fresh carrots, peeled, shredded
+ 1 c. fresh bok choy, julienne cut "shoestring strips" 1/8-in.
+ 2 Tbsp. fresh cilantro, chopped
+ 3/4 c. low-fat balsamic vinaigrette dressing
+ 6 tilapia fish filets, raw, 4 oz. each
+ 1 Tbsp. extra virgin olive oil
+ 1 Tbsp. salt-free chili-lime seasoning blend
+ 1 1/2 c. fresh romaine lettuce, julienne cut "shoestring strips" 1/8-in.
+ 6 whole-wheat tortillas, 8-in.
+ 6 slices fresh avocado, peeled, pitted, sliced
+ 6 quarters fresh limes, quartered
What to do:
1. Preheat oven to 375F.
2. In a large mixing bowl combine red and white cabbages, carrots, bok choy, cilantro, and balsamic dressing to make the slaw. Cover and refrigerate for at least 1 hour.
3. Place fish filets on a baking sheet lined with parchment paper sprayed with nonstick cooking spray. Brush fish with olive oil and sprinkle with salt free seasoning blend. Roast uncovered at 375F for 12 minutes or until internal temperature reaches 145F or higher and fish flakes with a fork. Use a food thermometer to check the internal temperature.
4. Remove fish from oven.
5. To assemble wrap: Place 1/4 cup lettuce on tortilla. Cut fish in half and place both pieces on top of lettuce. Add 1 cup cabbage slaw and a slice of avocado. Squeeze lime on top of mixture. Roll in the form of a burrito. Cut diagonally. Serve immediately.

For more recipes or information, please visit teamnutrition.usa.gov
Nutritional information:
Calories: 342;   Total Fat: 10g;   Saturated Fat: 2g;   Cholesterol: 50mg;   Total Carbs: 37g;   Fiber: 6g;   Protein: 29g;   Sodium: 541mg;