Roasted Fish Crispy Slaw Wrap

Steps

1. Combine red cabbage, white cabbage, carrots, bok choy, cilantro, and balsamic dressing to make slaw.
2. Critical Control Point: Cool to 41 °F or lower within 4 hours. Cover and refrigerate until ready to serve.
3. Place Tilapia portions on 2 sheet pans (18” x 26” x 1”) lined with parchment paper and lightly coated with pan release spray.
4. Brush oil on Tilapia and sprinkle with salt-free seasoning.
5. Roast in a conventional oven at 375 °F for 12 minutes or a convection oven at 350 °F for 9 minutes (When done, fish will flake easily with a fork.)
6. Critical Control Point: Heat to 145 °F or higher for at least 15 seconds and hold at 135 °F or higher.
7. Place 1⁄4 cup lettuce on tortilla.
8. Cut fish in half and place both pieces on top of lettuce. Add 8 fl oz spoodle (1 cup) slaw and one slice of avocado.
9. Squeeze lime on top of filling.
10. Roll in the form of a burrito and seal.
11. Cut diagonally in half and serve.
12. Portion 1 wrap (two halves).