Roasted Fish Crispy Slaw Wrap
Ingredients:
2 ½ cups fresh red cabbage, shredded
2 cups fresh white cabbage, shredded
1 ½ cups fresh carrots, peeled, shredded
1 cup fresh bok choy, julienne cut “shoestring strips” V”
2 Tbsp fresh cilantro, chopped
¾ cup low-fat balsamic vinaigrette dressing
1 Tbsp salt-free chili-lime seasoning blend
1 Tbsp extra virgin olive oil
6 tilapia fish filets, raw, 4 oz each
1 ½ cup fresh romaine lettuce, julienne cut “shoestring strips” V”
6 whole-wheat tortillas, 8”
6 slices fresh avocado, peeled, pitted, sliced
6 quarters fresh limes, quartered
Directions:
1. Preheat oven to 375 °F.
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 375 °F for 12 minutes or until internal temperature reaches 145 °F 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 ¼ 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.
1 wrap (two halves) provides 2 ¾ oz equivalent meat, 1 3/8 cup vegetable, and 1 ½ oz equivalent grains. ½ wrap (one half) provides 1 ¼ oz equivalent meat, 5/8 cup vegetable, and ¾ oz equivalent grains.
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