Juicy fillets of fish with a hint of spice and freshly cut vegetables, all rapped in a whole wheat tortilla makes this dish a tasty and healthy addition to your menu.
|.5 lb||(225g) Halibut, cod or tilapia fillets|
|.5 tsp||(2 mL) Cayenne pepper|
|2 tbsp||(30 mL) Oil, divided|
|.5 cup||(125 mL) Shredded green cabbage|
|.25 cup||(60 mL) Sliced radishes|
|.25 cup||(60 mL) Frozen corn niblets, thawed|
|2 tbsp||(30 mL) Sliced green onion|
|.25 cup||(60 mL) Chopped cilantro|
|1 tbsp||(15 mL) Lime juice|
|4||Dempster’s®/POM Whole Wheat Small Tortillas, warmed|
SEASON fish with cayenne pepper.
HEAT half of the oil in a skillet over medium-high heat. Cook fish until golden, opaque and flakes with a fork, about 3 minutes per side.
COMBINE cabbage, radishes, corn, green onion, cilantro, lime juice and remaining oil.
DIVIDE vegetable mixture between warmed tortillas and top with fish. Fold in half to serve.
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