Roasted Fish Crispy Slaw Wrap USDA Recipe for Family Child Care Homes

5 from 1 vote

Roasted Fish Crispy Slaw Wrap USDA Recipe for Family Child Care Homes

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.

Prep Time50

Cook Time12

Total Time1 2

Keyword: CACFP, Recipes for Home

Age Group: Ages 3-5

Serving Size: 6

Program Type: CACFP

Program Meal Type: Lunch, Supper

Conventional Meal Category: Sandwich/Wrap

Program Meal Component: Grains, Meats, Vegetables

Vegetable Subgroup: Red-Orange Vegetables, Dark Green Vegetable, Other Vegetables

Meal Service Temperature: Hot

Cooking Method: Bake

Season: Summer, Fall, Spring, Winter

6 Servings

Calories: 342

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

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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

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