Fish and Slaw Taco Wraps - Large Family Recipe (25 servings)

25 oz Red cabbage, shredded

25 oz Green cabbage, shredded

25 oz Carrots, shredded

12 oz Bok choy, chopped

½ cup cilantro, chopped

2 ⅓ cups Balsamic vinaigrette dressing

100 oz Frozen tilapia fillets, thawed

¼ cup olive oil

¼ cup chili-lime seasoning

13 Romaine lettuce, shredded

25 whole wheat tortillas

2 Avocados, cut into 25 slices

7 limes, cut into 25 wedges

To make slaw

Combine cabbages, carrots, bok choy, cilantro and dressing. Mix to combine.

To make fish

Place tilapia on baking sheets. Brush with oil and sprinkle with chili-lime seasoning. Bake 375 F, 12 minutes.

To make wraps

Spoon 1/4 shredded lettuce, 1 fish fillet, broken in half and 1 cup slaw on each tortilla. Add 1 slice avocado. Squeeze lime wedge on top. Roll into wrap.