Roasted Fish Crispy Slaw Wrap USDA Recipe for Family Child Care

A combination of colors and textures that overflows with fresh vegetables, spicy fish, and a burst of citrus, all contained in a whole-wheat tortilla, with fresh avocado.
CACFP CREDITING INFORMATION
1 wrap (two halves) provides 2¾ oz equivalent meat, 1⅜ cup vegetable, and 1½ oz equivalent grains.
½ wrap (one half) provides 1¼ oz equivalent meat, ⅝ cup vegetable, and ¾ oz equivalent grains.
5 from 1 vote
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Prep Time 50 mins
Cook Time 12 mins
Total Time 1 hr 2 mins

Ingredients
 

  • 2½ cup *Fresh red cabbage, shredded
  • 2 cups *Fresh white cabbage, shredded
  • 1½ cup *Fresh carrots, shredded
  • 1 cup *Fresh bok choy, julienne sliced
  • 2 Tbsp Fresh cilantro, chopped
  • ¾ cup Light Balsamic vinaigrette dressing
  • 6 pieces Frozen Tilapia filets, thawed (4 oz portions)
  • 1 Tbsp Salt-free chili-lime seasoning blend
  • 1 Tbsp Extra virgin olive oil
  • 1½ cups Fresh romaine lettuce, julienne sliced
  • 6 (1.7 oz each) Whole-grain tortillas, 8”
  • 6 slices *Fresh avocados, sliced ¼”
  • 6 quarters (about 7 limes) *Fresh limes, cut into quarters

Quantity
 

  • 2½ cup *Fresh red cabbage, shredded
  • 2 cups *Fresh white cabbage, shredded
  • 1½ cup *Fresh carrots, shredded
  • 1 cup *Fresh bok choy, julienne sliced
  • 2 Tbsp Fresh cilantro, chopped
  • ¾ cup Light Balsamic vinaigrette dressing
  • 6 pieces Frozen Tilapia filets, thawed (4 oz portions)
  • 1 Tbsp Salt-free chili-lime seasoning blend
  • 1 Tbsp Extra virgin olive oil
  • 1½ cups Fresh romaine lettuce, julienne sliced
  • 6 (1.7 oz each) Whole-grain tortillas, 8”
  • 6 slices *Fresh avocados, sliced ¼”
  • 6 quarters (about 7 limes) *Fresh limes, cut into quarters

Ingredients
 

  • 2½ cup *Fresh red cabbage, shredded
  • 2 cups *Fresh white cabbage, shredded
  • 1½ cup *Fresh carrots, shredded
  • 1 cup *Fresh bok choy, julienne sliced
  • 2 Tbsp Fresh cilantro, chopped
  • ¾ cup Light Balsamic vinaigrette dressing
  • 6 pieces Frozen Tilapia filets, thawed (4 oz portions)
  • 1 Tbsp Salt-free chili-lime seasoning blend
  • 1 Tbsp Extra virgin olive oil
  • 1½ cups Fresh romaine lettuce, julienne sliced
  • 6 (1.7 oz each) Whole-grain tortillas, 8”
  • 6 slices *Fresh avocados, sliced ¼”
  • 6 quarters (about 7 limes) *Fresh limes, cut into quarters

Quantity
 

  • 2½ cup *Fresh red cabbage, shredded
  • 2 cups *Fresh white cabbage, shredded
  • 1½ cup *Fresh carrots, shredded
  • 1 cup *Fresh bok choy, julienne sliced
  • 2 Tbsp Fresh cilantro, chopped
  • ¾ cup Light Balsamic vinaigrette dressing
  • 6 pieces Frozen Tilapia filets, thawed (4 oz portions)
  • 1 Tbsp Salt-free chili-lime seasoning blend
  • 1 Tbsp Extra virgin olive oil
  • 1½ cups Fresh romaine lettuce, julienne sliced
  • 6 (1.7 oz each) Whole-grain tortillas, 8”
  • 6 slices *Fresh avocados, sliced ¼”
  • 6 quarters (about 7 limes) *Fresh limes, cut into quarters
*See Marketing Guide

Ingredients
 

  • 2½ cup *Fresh red cabbage, shredded
  • 2 cups *Fresh white cabbage, shredded
  • 1½ cup *Fresh carrots, shredded
  • 1 cup *Fresh bok choy, julienne sliced
  • 2 Tbsp Fresh cilantro, chopped
  • ¾ cup Light Balsamic vinaigrette dressing
  • 6 pieces Frozen Tilapia filets, thawed (4 oz portions)
  • 1 Tbsp Salt-free chili-lime seasoning blend
  • 1 Tbsp Extra virgin olive oil
  • 1½ cups Fresh romaine lettuce, julienne sliced
  • 6 (1.7 oz each) Whole-grain tortillas, 8”
  • 6 slices *Fresh avocados, sliced ¼”
  • 6 quarters (about 7 limes) *Fresh limes, cut into quarters

Quantity
 

  • 2½ cup *Fresh red cabbage, shredded
  • 2 cups *Fresh white cabbage, shredded
  • 1½ cup *Fresh carrots, shredded
  • 1 cup *Fresh bok choy, julienne sliced
  • 2 Tbsp Fresh cilantro, chopped
  • ¾ cup Light Balsamic vinaigrette dressing
  • 6 pieces Frozen Tilapia filets, thawed (4 oz portions)
  • 1 Tbsp Salt-free chili-lime seasoning blend
  • 1 Tbsp Extra virgin olive oil
  • 1½ cups Fresh romaine lettuce, julienne sliced
  • 6 (1.7 oz each) Whole-grain tortillas, 8”
  • 6 slices *Fresh avocados, sliced ¼”
  • 6 quarters (about 7 limes) *Fresh limes, cut into quarters
*See Marketing Guide

Ingredients
 

  • 2½ cup *Fresh red cabbage, shredded
  • 2 cups *Fresh white cabbage, shredded
  • 1½ cup *Fresh carrots, shredded
  • 1 cup *Fresh bok choy, julienne sliced
  • 2 Tbsp Fresh cilantro, chopped
  • ¾ cup Light Balsamic vinaigrette dressing
  • 6 pieces Frozen Tilapia filets, thawed (4 oz portions)
  • 1 Tbsp Salt-free chili-lime seasoning blend
  • 1 Tbsp Extra virgin olive oil
  • 1½ cups Fresh romaine lettuce, julienne sliced
  • 6 (1.7 oz each) Whole-grain tortillas, 8”
  • 6 slices *Fresh avocados, sliced ¼”
  • 6 quarters (about 7 limes) *Fresh limes, cut into quarters

Quantity
 

  • 2½ cup *Fresh red cabbage, shredded
  • 2 cups *Fresh white cabbage, shredded
  • 1½ cup *Fresh carrots, shredded
  • 1 cup *Fresh bok choy, julienne sliced
  • 2 Tbsp Fresh cilantro, chopped
  • ¾ cup Light Balsamic vinaigrette dressing
  • 6 pieces Frozen Tilapia filets, thawed (4 oz portions)
  • 1 Tbsp Salt-free chili-lime seasoning blend
  • 1 Tbsp Extra virgin olive oil
  • 1½ cups Fresh romaine lettuce, julienne sliced
  • 6 (1.7 oz each) Whole-grain tortillas, 8”
  • 6 slices *Fresh avocados, sliced ¼”
  • 6 quarters (about 7 limes) *Fresh limes, cut into quarters
*See Marketing Guide

Ingredients
 

  • 2½ cup *Fresh red cabbage, shredded
  • 2 cups *Fresh white cabbage, shredded
  • 1½ cup *Fresh carrots, shredded
  • 1 cup *Fresh bok choy, julienne sliced
  • 2 Tbsp Fresh cilantro, chopped
  • ¾ cup Light Balsamic vinaigrette dressing
  • 6 pieces Frozen Tilapia filets, thawed (4 oz portions)
  • 1 Tbsp Salt-free chili-lime seasoning blend
  • 1 Tbsp Extra virgin olive oil
  • 1½ cups Fresh romaine lettuce, julienne sliced
  • 6 (1.7 oz each) Whole-grain tortillas, 8”
  • 6 slices *Fresh avocados, sliced ¼”
  • 6 quarters (about 7 limes) *Fresh limes, cut into quarters

Quantity
 

  • 2½ cup *Fresh red cabbage, shredded
  • 2 cups *Fresh white cabbage, shredded
  • 1½ cup *Fresh carrots, shredded
  • 1 cup *Fresh bok choy, julienne sliced
  • 2 Tbsp Fresh cilantro, chopped
  • ¾ cup Light Balsamic vinaigrette dressing
  • 6 pieces Frozen Tilapia filets, thawed (4 oz portions)
  • 1 Tbsp Salt-free chili-lime seasoning blend
  • 1 Tbsp Extra virgin olive oil
  • 1½ cups Fresh romaine lettuce, julienne sliced
  • 6 (1.7 oz each) Whole-grain tortillas, 8”
  • 6 slices *Fresh avocados, sliced ¼”
  • 6 quarters (about 7 limes) *Fresh limes, cut into quarters
*See Marketing Guide

Instructions
 

  • Preheat oven to 375 °F.
  • 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.
  • 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.
  • Remove fish from oven.
  • 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.

Nutrition INFORMATION

Nutrition Facts
Roasted Fish Crispy Slaw Wrap USDA Recipe for Family Child Care
Amount Per Serving 1 wrap
Calories 342 Calories from Fat 90
% Daily Value*
Total Fat 10g15%
Saturated Fat 2g13%
Cholesterol 50mg17%
Sodium 541mg24%
Total Carbohydrates 37g12%
Dietary Fiber 6g25%
Protein 29g58%
Vitamin A 6406IU128%
Vitamin C 47mg57%
Calcium 69mg7%
Iron 3mg17%
*
*Marketing Guide
Yield / Volume