Roasted Fish and Slaw Wraps
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Nutrition balance score
Great
Glycemic Index
40
Low
Glycemic Load
4
Low
Nutrition per serving
Calories249.5 kcal (12%)
Total Fat14.3 g (20%)
Carbs10.1 g (4%)
Sugars5 g (6%)
Protein22.5 g (45%)
Sodium829.6 mg (41%)
Fiber3.2 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
12 ozred cabbage
shredded
12 ozcabbage
shredded
12 ozcarrots
shredded
1 ¼ cupsbok choy
julienne sliced
1 ¼ cupsbalsamic vinaigrette dressing
3 lbtilapia filets frozen
thawed, cut into 12 pieces, 4 oz each
⅛ cupextra virgin olive oil
⅛ cupchili-lime seasoning
1 ¼ cupsromaine lettuce
julienne sliced
1.5avocados
sliced into 12 slices
3limes
cut into quarters
Instructions
Step 1
Combine red cabbage, white cabbage, carrots, bok choy, cilantro, and balsamic dressing to make slaw. Cover and refrigerate until ready to serve.
Step 2
Place Tilapia portions on sheet pan lined with parchment paper and lightly coated with pan release spray.
Step 3
Brush oil on Tilapia and sprinkle with seasoning.
Step 4
Roast: 375 °F for 12 minutes When done, fish will flake easily with a fork.
To Make Wraps
Step 5
Place 1/4 cup lettuce on tortilla. Cut fish in half and place both pieces on top of lettuce. Add 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.
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