Roasted Fish Crispy Slaw Wrap Recipe

Name: Roasted Fish Crispy Slaw Wrap Recipe
Ingredients: 2 1/2 cups Fresh red cabbage, shredded; 2 cups Fresh white cabbage, shredded; 1 1/2 cups Fresh carrots, peeled, shredded; 1 cup Fresh bok choy, julienne cut “shoestring strips” 1/8″; 2 tablespoons Fresh cilantro, chopped; 3/4 cup Low-fat balsamic vinaigrette dressing; 1 tablespoon Salt-free chili-lime seasoning blend; 1 tablespoon extra virgin olive oil; 6 Tilapia fish fillets, raw, 4 oz each; 1 1/2 cups Fresh romaine lettuce, julienne cut “shoestring strips” 1/8″; 6 Whole-wheat tortillas, 8″; 6 slices Fresh avocado, peeled, pitted, sliced; 2 limes (6 wedges); 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.; Remove fish from oven.

www.farmanddairy.com

Roasted fish with crispy slaw in a wrap - a delicious and flavorful recipe you won't want to miss!

View Original

Share this recipe:

Ingredients

2 1/2 cups Fresh red cabbage, shredded
2 cups Fresh white cabbage, shredded
1 1/2 cups Fresh carrots, peeled, shredded
1 cup Fresh bok choy, julienne cut “shoestring strips” 1/8″
2 tablespoons Fresh cilantro, chopped
3/4 cup Low-fat balsamic vinaigrette dressing
1 tablespoon Salt-free chili-lime seasoning blend
1 tablespoon extra virgin olive oil
6 Tilapia fish fillets, raw, 4 oz each
1 1/2 cups Fresh romaine lettuce, julienne cut “shoestring strips” 1/8″
6 Whole-wheat tortillas, 8″
6 slices Fresh avocado, peeled, pitted, sliced
2 limes (6 wedges)
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.
Remove fish from oven.