Wednesday, April 25, 2018

Asparagus, Shopping, Lunch.

It was so sunny and nice on Sunday and Monday I had hope for the asparagus, but today was dull and damp. Oh well, I guess it will grow when it grows.

Didn't do much of anything today except our usual shopping when I think I purchased the store again.  Luckily I had $50 in points which reduced our bill somewhat.

I was looking at some lunch recipes, including salads and I remembered when I used to work Matt would often make a salad for me to take. I remember the first occasion when I took the lid off the Tupperware with my salad and Matt had shaped a carrot and some grape tomatoes to look like something somewhat intimate!! Luckily the girls with whom I ate lunch thought it was hilarious. That was such a long time ago now. Here is an interesting lunch which I wouldn't have minded back in the day.

Crunchy Fish and Creamy Coleslaw Wraps

Fish tacos are all the rage, but we’ve done one better…we’ve got a fish taco all wrapped up in a tortilla! Sole is breaded and baked, a quick and tangy cabbage slaw is whipped up and all are
wrapped up in a tortilla along with juicy tomatoes and creamy avocado. Tacos have nothing on this scrumptious sole’n’slaw sandwich!

Baked Fish Sticks
1 cup dry bread crumbs
1 cup panko (Japanese) breadcrumbs
2 Tbs olive oil
2 tsp grated lemon zest
½ tsp dried thyme
½ tsp dried oregano
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ cup flour
¼ tsp kosher salt
¼ tsp freshly ground black pepper
2 egg, lightly beaten
1 ½ lbs sole fillets, sliced into strips
Creamy Coleslaw
½ cup mayonnaise
½ cup sour cream
2 Tbs cider vinegar
1 Tbs honey
1 Tbs fresh lime juice
½ tsp Sriracha sauce
½ tsp kosher salt
4 cups shredded cabbage
¼ cup chopped Italian flat leaf parsley
6 (10-inch) flour tortilla wraps
Tomatoes, sliced
Avocado, sliced

1. Preheat oven to 450ºF. Place a baking rack coated with non-stick cooking spray on a baking sheet. Place the bread crumbs, panko, olive oil, lemon zest, thyme, oregano, salt and pepper in a food processor. Process 10 seconds, until finely ground. Transfer to a shallow bowl. Place flour, salt and pepper in a second shallow bowl. Place eggs in a third bowl. Coat each piece of fish in the flour, shaking off any excess. Dip into the eggs, followed by the breadcrumb-panko mixture, being sure to coat the fish well. Place the coated fish on the baking rack and bake 12-15 minutes. Remove from oven and let cool slightly before assembly.

2. For the coleslaw, in a large bowl, whisk together mayonnaise, sour cream, cider vinegar, honey, lime juice, Sriracha sauce and salt until well combined. Toss cabbage and parsley with dressing. This can be chilled for a few hours until assembly.

3. To assemble, place wraps on a flat surface. Spoon a small amount of coleslaw down the center of the tortilla. Top with one or two sticks of fish (depending how large they were cut), top with avocado, tomato and then an additional spoonful of coleslaw. Fold in the sides of the tortilla, then roll up “burrito-style”. Repeat with remaining wraps.

Yield: 6 fish stick wraps

Source: Zoomer

Have a great day


  1. Matt sounds like Chad. Ornery men. Gotta love them, even if we can't control them. LOL

    Fish stick wraps. I could manage that!

    1. LOL. Control Liz, Hah.

      They look pretty good don't they?

  2. These do sound good but I think I would cheat and use frozen fish sticks and deli cole slaw. Must remember this idea.

    1. I might use the fish sticks Denise, but prefer homemade cole slaw.

  3. I. Not sure I would try this recipe.

    1. Well you could do it the way Denise suggested. Or do you not like fish?