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Roasted Fish Crispy Slaw Wrap USDA Recipe for Child Care Centers

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.
Keyword: Child Care Centers, CACFP
Age Group: Ages 6-18
Serving Size: 25-50
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
25 Servings
Calories: 341.64

Ingredients

25 Servings

    Weight

    • 1 lb 9 oz *Fresh red cabbage, shredded
    • 1 lb 9 oz *Fresh white cabbage, shredded
    • 1 lb 9 oz *Fresh carrots, shredded
    • 12 oz *Fresh bok choy, julienne sliced
    • - - Fresh cilantro, chopped
    • - - Light Balsamic vinaigrette dressing
    • 6 lb 4 oz Frozen Tilapia filets, thawed (4 oz portions)
    • - - Extra virgin olive oil
    • - - Salt-free chili-lime seasoning blend
    • 13 oz Fresh romaine lettuce, julienne sliced
    • - - Whole-grain tortillas, 8” (1.7 oz each)
    • 7½ oz *Fresh avocados, sliced ¼”
    • 5 oz *Fresh limes, cut into quarters

    Measure

    • 2 qt ½ cup *Fresh red cabbage, shredded
    • 1 qt 2½ cups *Fresh white cabbage, shredded
    • 1 qt 1 cup *Fresh carrots, shredded
    • 2½ cups *Fresh bok choy, julienne sliced
    • ½ cup Fresh cilantro, chopped
    • 2⅓ cups Light Balsamic vinaigrette dressing
    • 25 pieces Frozen Tilapia filets, thawed (4 oz portions)
    • ¼ cup Extra virgin olive oil
    • ¼ cup 1 Tbsp Salt-free chili-lime seasoning blend
    • 1 qt 2¼ cups Fresh romaine lettuce, julienne sliced
    • 25 - Whole-grain tortillas, 8” (1.7 oz each)
    • 25 slices *Fresh avocados, sliced ¼”
    • 25 quarters (about 7 limes) *Fresh limes, cut into quarters

    50 Servings

      Weight

      • 3 lb 2 oz *Fresh red cabbage, shredded
      • 3 lb 2 oz *Fresh white cabbage, shredded
      • 3 lb 2 oz *Fresh carrots, shredded
      • 1 lb 8 oz *Fresh bok choy, julienne sliced
      • - - Fresh cilantro, chopped
      • - - Light Balsamic vinaigrette dressing
      • 12 lb 8 oz Frozen Tilapia filets, thawed (4 oz portions)
      • - - Extra virgin olive oil
      • 2 oz Salt-free chili-lime seasoning blend
      • 1 lb 10 oz *Fresh romaine lettuce, julienne sliced
      • - - Whole-grain tortillas, 8” (1.7 oz each)
      • 15 oz *Fresh avocados, sliced ¼”
      • 10 oz *Fresh limes, cut into quarters

      Measure

      • 1 gal 1 cup *Fresh red cabbage, shredded
      • 3 qt 1 cup *Fresh white cabbage, shredded
      • 2 qt 2 cups *Fresh carrots, shredded
      • 1 qt 1 cup *Fresh bok choy, julienne sliced
      • 1 cup Fresh cilantro, chopped
      • 1 qt ⅔ cup Light Balsamic vinaigrette dressing
      • 50 pieces Frozen Tilapia filets, thawed (4 oz portions)
      • ½ cup Extra virgin olive oil
      • ½ cup 2 Tbsp Salt-free chili-lime seasoning blend
      • 3 qt ½ cup *Fresh romaine lettuce, julienne sliced
      • 50 - Whole-grain tortillas, 8” (1.7 oz each)
      • 50 slices *Fresh avocados, sliced ¼”
      • 50 quarters (about 14 limes) *Fresh limes, cut into quarters

      -

      25 Servings

        Weight

        • 1 lb 9 oz *Fresh red cabbage, shredded
        • 1 lb 9 oz *Fresh white cabbage, shredded
        • 1 lb 9 oz *Fresh carrots, shredded
        • 12 oz *Fresh bok choy, julienne sliced
        • - - Fresh cilantro, chopped
        • - - Light Balsamic vinaigrette dressing
        • 6 lb 4 oz Frozen Tilapia filets, thawed (4 oz portions)
        • - - Extra virgin olive oil
        • - - Salt-free chili-lime seasoning blend
        • 13 oz Fresh romaine lettuce, julienne sliced
        • - - Whole-grain tortillas, 8” (1.7 oz each)
        • 7½ oz *Fresh avocados, sliced ¼”
        • 5 oz *Fresh limes, cut into quarters

        Measure

        • 2 qt ½ cup *Fresh red cabbage, shredded
        • 1 qt 2½ cups *Fresh white cabbage, shredded
        • 1 qt 1 cup *Fresh carrots, shredded
        • 2½ cups *Fresh bok choy, julienne sliced
        • ½ cup Fresh cilantro, chopped
        • 2⅓ cups Light Balsamic vinaigrette dressing
        • 25 pieces Frozen Tilapia filets, thawed (4 oz portions)
        • ¼ cup Extra virgin olive oil
        • ¼ cup 1 Tbsp Salt-free chili-lime seasoning blend
        • 1 qt 2¼ cups Fresh romaine lettuce, julienne sliced
        • 25 - Whole-grain tortillas, 8” (1.7 oz each)
        • 25 slices *Fresh avocados, sliced ¼”
        • 25 quarters (about 7 limes) *Fresh limes, cut into quarters

        50 Servings

          Weight

          • 3 lb 2 oz *Fresh red cabbage, shredded
          • 3 lb 2 oz *Fresh white cabbage, shredded
          • 3 lb 2 oz *Fresh carrots, shredded
          • 1 lb 8 oz *Fresh bok choy, julienne sliced
          • - - Fresh cilantro, chopped
          • - - Light Balsamic vinaigrette dressing
          • 12 lb 8 oz Frozen Tilapia filets, thawed (4 oz portions)
          • - - Extra virgin olive oil
          • 2 oz Salt-free chili-lime seasoning blend
          • 1 lb 10 oz *Fresh romaine lettuce, julienne sliced
          • - - Whole-grain tortillas, 8” (1.7 oz each)
          • 15 oz *Fresh avocados, sliced ¼”
          • 10 oz *Fresh limes, cut into quarters

          Measure

          • 1 gal 1 cup *Fresh red cabbage, shredded
          • 3 qt 1 cup *Fresh white cabbage, shredded
          • 2 qt 2 cups *Fresh carrots, shredded
          • 1 qt 1 cup *Fresh bok choy, julienne sliced
          • 1 cup Fresh cilantro, chopped
          • 1 qt ⅔ cup Light Balsamic vinaigrette dressing
          • 50 pieces Frozen Tilapia filets, thawed (4 oz portions)
          • ½ cup Extra virgin olive oil
          • ½ cup 2 Tbsp Salt-free chili-lime seasoning blend
          • 3 qt ½ cup *Fresh romaine lettuce, julienne sliced
          • 50 - Whole-grain tortillas, 8” (1.7 oz each)
          • 50 slices *Fresh avocados, sliced ¼”
          • 50 quarters (about 14 limes) *Fresh limes, cut into quarters

          Instructions

          • Combine red cabbage, white cabbage, carrots, bok choy, cilantro, and balsamic dressing to make slaw.
          • Critical Control Point: Cool to 40 °F or lower within 4 hours.
            Cover and refrigerate until ready to serve.
          • Place Tilapia portions on sheet pan (18” x 26” x 1”) lined with parchment paper and lightly coated with pan release spray.
            For 25 servings, use 1 pan.
            For 50 servings, use 2 pans.
          • Brush oil on Tilapia and sprinkle with salt-free seasoning.
          • Roast:
            Conventional oven: 375 °F for 12 minutes
            Convection oven: 375 °F for 9 minutes
            When done, fish will flake easily with a fork.
            Critical Control Point: Heat to 145 °F or higher for at least 15 seconds.
          • Critical Control Point: Hold at 135 °F or higher.
          • Place ¼ cup lettuce on tortilla. Cut fish in half and place both pieces on top of lettuce. Add 8 fl oz spoodle (1 cup) slaw and one slice of avocado. Squeeze lime on top of filling. Roll in the form of a burrito and seal.
          • Cut diagonally in half and serve.
          • Portion 1 wrap (two halves).

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.

          Nutrition

          Serving: 1wrap | Calories: 341.64 | Total Carbohydrate: 36.67g | Protein: 28.83g | Total Fat: 10.1g | Saturated Fat: 1.5g | Cholesterol: 50.42mg | Sodium: 540.54mg | Dietary Fiber: 5.74g | Vitamin A: 6406.03IU | Vitamin C: 46.84mg | Calcium: 69.44mg | Iron: 2.55mg