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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.

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  • 4 POM 100% Whole Wheat Medium Tortillas, warmed
  • .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


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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