Fish Taco Wraps

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Fish Taco Wraps
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.
Diabetic Living Magazine
active:
20 mins
total:
20 mins
Servings:
4
Fish Taco Wraps

Ingredients

Directions

  • 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 1/2-inch thickness or until fish flakes easily when tested with a fork. Cool fish slightly. Using a fork, flake fish into bite-size chunks.

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  • Meanwhile, in a medium bowl, stir together sour cream and the 1/4 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 Facts

Serving Size:
1 fish taco wrap
Per Serving:
294 calories; protein 32.4g; carbohydrates 20.9g; dietary fiber 11.4g; sugars 4.6g; fat 7.5g; saturated fat 2.2g; cholesterol 40.5mg; vitamin a iu 910.1IU; vitamin c 13.7mg; folate 15.6mcg; calcium 165.4mg; iron 2.9mg; magnesium 96.4mg; potassium 548.1mg; sodium 449.6mg.
Exchanges:

4 lean protein, 1 starch, 1/2 fat, 1/2 other carbohydrate
© Copyright 2021 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 12/02/2021
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