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

Age Group: Ages 3-5
Serving Size: 6
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
Add to Cookbook https://staging.theicn.org/cnrb/pdfs/cacfp/6_serving/Roasted_Fish_Crispy_Slaw_Wrap_6_servings.pdf
Prep Time 50 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes

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

Roasted Fish Crispy Slaw Wrap USDA Recipe for Family Child Care Homes
Amount Per Serving
 
1 wrap
Calories
342
Total Fat
 
10
g
15
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
50
mg
17
%
Sodium
 
541
mg
24
%
Total Carbohydrate
 
37
g
12
%
Dietary Fiber
 
6
g
25
%
Protein
 
29
g
58
%
Vitamin A
 
6406
IU
128
%
Vitamin C
 
47
mg
57
%
Calcium
 
69
mg
7
%
Iron
 
3
mg
17
%
N/A=data not available
*Marketing Guide
Yield / Volume