Fish Taco Wraps

Fish Taco Wraps

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From: Diabetic Living Magazine

These quick-and-easy fish tacos are full of chili-crusted halibut, crunchy cabbage and fruity salsa. Using prepared salsa and coleslaw mix means this recipe is on the table in just 20 minutes.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound fresh or frozen skinless halibut fillets, ½- to ¾-inch thick
  • Olive oil nonstick cooking spray
  • 1 teaspoon ancho chili powder or regular chili powder
  • ¼ cup light sour cream
  • ¼ cup desired flavor fruit salsa
  • 2 cups packaged shredded cabbage with carrot (coleslaw mix)
  • 4 whole-grain flour tortillas
  • Packaged shredded cabbage with carrot (coleslaw mix) (optional)
  • Lime wedges (optional)
  • Desired flavor fruit salsa (optional)

Preparation

  • Prep

  • Ready In

  1. Thaw fish, if frozen. Preheat broiler. Rinse fish; pat dry with paper towels. Measure thickness of fish fillets. Lightly coat the unheated rack of a foil-lined broiler pan with cooking spray. Place fish on rack. Sprinkle with chili powder. Broil 4 to 5 inches from heat for 4 to 6 minutes per ½-inch thickness or until fish flakes easily when tested with a fork. Cool fish slightly. Using a fork, flake fish into bite-size chunks.
  2. Meanwhile, in a medium bowl, stir together sour cream and the ¼ cup salsa. Add the 2 cups coleslaw mix; toss to coat. Divide cabbage mixture among tortillas. Top with fish. Roll up tortillas. If desired, serve with additional coleslaw mix and lime wedges. If desired, pass additional salsa.

Nutrition information

  • Serving size: 1 fish taco wrap
  • Per serving: 294 calories; 7 g fat(2 g sat); 11 g fiber; 21 g carbohydrates; 32 g protein; 16 mcg folate; 40 mg cholesterol; 5 g sugars; 910 IU vitamin A; 14 mg vitamin C; 165 mg calcium; 3 mg iron; 450 mg sodium; 548 mg potassium
  • Nutrition Bonus: Vitamin C (23% daily value)
  • Carbohydrate Servings:
  • Exchanges: 4 lean protein, 1 starch, ½ fat, ½ other carbohydrate

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