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Swimming Fish Taco

Pediatric Fitness

Swimming Fish Taco

This recipe by UW Health chef John Williams won the National Restaurant Association's Kids LiveWell Recipe Challenge in 2014 in the independent noncommercial foodservice category.

Ingredients
1 piece of Tilapia (6 to 8 oz)
3 ounces of shredded cabbage
1 mango (Peeled and diced)
3 lime wedges
3 tsp chopped cilantro
salt and pepper, to taste
  • Heat a nonstick sauté pan over medium-high heat. Season the fish with salt and pepper on both sides. Cook the fish for 4 minutes undisturbed, then turn over and cook for another 2 minutes.
  • Remove the pan from the heat and place fish on cutting board and cut into three equal pieces. Set aside.
  • Place three corn and whole-wheat tortillas on a plate and sandwich them between two slightly dampened sheets of paper towel. Microwave on high for 45 seconds.
  • Place the warm tortillas on a plate and place a piece of each fish on the tortilla.
  • Top with 1oz of shredded cabbage on each piece of fish, top with mango, cilantro and squeeze of fresh lime.

Suggested side dishes: Grapes or cut up watermelon.