Fish Taco Salad Wrap with Mango Salsa

Fish Taco Salad Wrap with Mango Salsa
Yields4 Servings
DifficultyBeginnerPrep Time50 minsCook Time25 minsTotal Time1 hr 15 mins
 1 lb Salmonskinless, fillet
 1 tsp Garlic Paste
 ¼ tsp Salt
 ¼ tsp White Pepper
 2 tsp Lemon Juice
 Cooking Oil Spray
 ¼ cup Mangosmall diced
 ½ cup Tomatosmall diced
 ¼ cup Onionsmall diced
 ¼ cup Cilantrofinely chopped
 1 Avocadothin sliced
 4 tsp Sour Creamfat-free
  cup Lettucefinely shredded
 ½ cup Cheddar Cheesefat-free, shredded
 4 Whole-Wheat Tortillas8 inch round

In a flat plate, add garlic paste, salt, white pepper and lemon juice. Rub the mixture on both sides of the salmon.


Pre heat oven to 350˚ F; evenly spray cooking oil on a baking pan for 2 seconds and place the salmon on the baking pan. Bake for 15 to 20 minutes or until cooked. Slice the fillet into 4 equal parts and set aside.


In a small bowl, add mango, tomatoes, onions and cilantro to make the Mango Salsa. Mix well and set aside.


Spread 1 teaspoon of sour cream evenly on a tortilla, place one part of the salmon, top with avocado, lettuce, cheddar cheese and Mango Salsa; fold the tortilla to make a wrap.


In a large non-stick skillet, or in a Panini maker, over low medium heat, evenly spray cooking oil for 3 seconds. Place the tortilla wrap on the skillet (or in the Panini maker) and spray the top of the wrap with cooking oil for another 3 seconds; warm the tortilla wrap for 2 to 3 minutes.

Chef's Tip:


Nutrition Facts

Serving Size 175 g

Servings 4

Amount Per Serving
Calories 320Calories from Fat 90
% Daily Value *
Total Fat 10g16%
Saturated Fat 1.5g8%
Trans Fat 0g
Cholesterol 55mg19%
Sodium 460mg20%
Total Carbohydrate 26g9%
Dietary Fiber 5g20%
Sugars 3g
Protein 31g62%

Vitamin A 15%
Vitamin C 20%
Calcium 15%
Iron 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.