- Prep Time
- 15 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 3 tbsp
- lime juice
- 45 mL
- 2 tbsp
- Sensations by Compliments Chipotle Aioli, plus more for garnish if desired
- 30 mL
- 2 tbsp
- olive oil
- 30 mL
- â…› tsp
- each salt and pepper
- 0.5 mL
- 1 lb
- 1 pkg Compliments Coleslaw Mix
- 454 g
- 1 cup
- finely diced English cucumber (½ cucumber)
- 250 mL
- 1 cup
- finely diced tomato (3 medium tomatoes)
- 250 mL
- ¼ cup
- finely chopped green onion
- 60 mL
- 1 lb
- cod (in 2 Seafood Steamer bags, 1 Garlic-Parsley Butter Puck per bag)
- 500 g
- 8
- whole-wheat tortilla wraps (7 in./18 cm), warmed
- 1 cup
- cilantro sprigs or other microgreens such as pea shoots
- 250 mL
Directions
Step 1
In large bowl, whisk together lime juice, aioli, olive oil, salt and pepper. Add coleslaw; toss to coat. In separate bowl, combine cucumber, tomato and green onion. Set aside.
Step 2
Cook fish according to Seafood Steamer bag instructions.
Step 3
Meanwhile, set aside 2 cups (500 mL) of coleslaw mixture to serve alongside tacos or at another time. Divide remaining coleslaw mixture (â…“-cup/75-mL portions) onto tortilla wraps. Drain and discard juices from Seafood Steamer bags; divide cooked fish on top of coleslaw. Sprinkle on cucumber mixture. Top with cilantro sprigs or microgreens. Garnish with additional aioli, if desired. Fold over tortilla wraps to serve.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (¼ of the recipe)
- Calories:
- 420
- Fat:
- 18 g
- Saturated Fat:
- 3 g
- Carbs:
- 42 g
- Fibre:
- 5 g
- Sugar:
- 8 g
- Cholesterol:
- 50 mg
- Protein:
- 26 g
- Sodium:
- 740 mg
