Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Tortilla | 1 medium flour (45g) | 140 |
| Sesame | 1 tbsp (14g) | 120 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Catfish | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 8 8-inch flour tortillas
- 1 tablespoon (plus 1 teaspoon) sesame oil, divided
- 1 pound U.S. Farm-Raised Catfish, cut into 1/2-inch strips
- 3 cups packaged shredded cabbage with carrots (coleslaw mix)
- 1/2 cup hoisin sauce, divided
- =
Directions
1. Wrap tortillas in foil. Heat in 350ºF oven for 8 to 10 minutes to soften.
2. Meanwhile, prepare filling. Heat 1 tablespoon sesame oil in nonstick skillet over medium high heat until hot. Cook U.S. farm-raised catfish strips, stirring occasionally until opaque, about 3 to 4 minutes. Stir in cabbage; cook covered about 4 minutes or until cabbage is crisp tender. Stir in 1/4 cup hoisin sauce and 1 teaspoon of remaining sesame oil. Cook and stir until heated through.
3. Spoon about 1/2 cup filling onto each tortilla just below center. Fold bottom edge up and over filling. Fold opposite sides in, just until they meet. Roll up from bottom. Pass along remaining hoisin sauce. Makes 4 servings.