Ingredients
| Red cabbage, fresh, shredded(3 pounds, 2 ounces) | 3.125 pounds |
| White cabbage, fresh, shredded(3 pounds, 2 ounces) | 3.125 pounds |
| Carrots, fresh, shredded(3 pounds, 2 ounces) | 3.125 pounds |
| Bok choy, fresh, julienne sliced(1 pound, 8 ounces) | 1.5 pounds |
| Cilantro, fresh, chopped | 1 cup |
| Balsamic vinaigrette dressing, light(1 quart, ⅔ cup) | 1.167 quarts |
| Tilapia filets, frozen, thawed (4-ounce portions)(12 pounds, 8 ounces) | 12.5 pounds |
| Olive oil, extra virgin | ½ cup |
| Chili-lime seasoning blend, salt-free | 2 ounces |
| Romaine lettuce, fresh, julienne sliced(1 pound, 10 ounces) | 1.625 pounds |
| Tortillas, whole-grain, 8 inch (1.7 oz each) | 50 each |
| Avocado, fresh, sliced ¼ inch50 slices | 15 ounces |
| Limes, fresh, cut into quarters | 10 ounces |
Instructions
- Combine red cabbage, white cabbage, carrots, bok choy, cilantro, and balsamic dressing to make slaw.
- Critical Control Point: Cool to 41 °F or lower within 4 hours. Cover and refrigerate until ready to serve.
- Place Tilapia portions on sheet pan (18” x 26” x 1”) lined with parchment paper and lightly coated with pan release spray.For 50 servings, use 2 pans. For 100 servings, use 4 pans.
- Brush oil on Tilapia and sprinkle with salt-free seasoning.
- Roast: Conventional oven: 375 °F for 12 minutes Convection oven: 375 °F for 9 minutesWhen done, fish will flake easily with a fork.Critical Control Point: Heat to 145 °F or higher for at least 15 seconds.
- Critical Control Point: Hold at 135 °F or higher.
- Place 1⁄4 cup lettuce on tortilla. 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. Squeeze lime on top of filling. Roll in the form of a burrito and seal.
- Cut diagonally in half and serve.
- Portion 1 wrap (two halves).
Recipe Notes
There are many benefits to living in Orlando, Florida. Liberty Middle School realized this when they learned a local chef from Universal Studios in Orlando would be a member on the recipe challenge team. At the initial meeting with the students, the chef used this opportunity to discuss the importance of making healthy food choices. As a focus of one of his lessons, he introduced the students to new ingredients, including bok choy which was used in their recipe submission. The recipe also used whole-wheat tortilla wraps, meeting the need to integrate more whole grains into kids’ diets. Together with the school’s kitchen staff, the recipe team helped to develop Roasted Fish Crispy Slaw Wrap.
The recipe was entered into the contest under the Vegetable category and was selected as one of the top 15 recipes in the contest. The excitement leading up to their final contest placement was uncontrollable with the judging day being May 5, “Cinco de Mayo.” What a great day for a celebration! The team is ecstatic to have their recipe featured in this cookbook and is sure that other students will enjoy this crunchy, tasty delight!