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Alabama Fancy Fish Tacos

Jay Wolanzyk

“I wanted to make something healthy that gave me energy to play sports,”says Jay. “I play outside a lot after school or I have a ballgame and I wanted something good to fill meup. I’m kind of a picky eater, but I love fish and I knew I wanted it to be the main ingredient. My mom adds vegetables in food that I may not see, so I like these better because they are different colors and I can tell which ones I’m eating!” - Jay Wolanzyk, age 10, Alabama


Makes 4 Servings


  • 4 fresh or frozen tilapia fillets
  • Salt to taste
  • 1 cup quinoa, rinsed
  • 1 large carrot, peeled and thinly sliced
  • 1 large cucumber, thinly sliced
  • ½ cup red cabbage
  • 1 cup broccoli, chopped
  • ¼ cup fresh cilantro
  • Juice of 1 lime
  • 4 whole-wheat tortillas or wraps


  1. Preheat the oven to 350°F. On a large baking sheet, place the tilapia, and add salt to taste (if frozen, defrost the fish first). Bake for 25 minutes, or until the fish flakes easily with a fork.
  2. Meanwhile, in a medium pot, bring 2 cups of water and the quinoa to a boil over medium heat; reduce heat to low and cook for about 20 minutes, or until tender.
  3. In a large bowl, combine the vegetables and cilantro. When the fish is done, squeeze lime juice over each fillet. Fill each whole-wheat tortilla with fish and about ¼ cup vegetables. Roll up and serve.

393 calories; 5g fat; 56g carbohydrates; 33g protein

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