Catfish nuggets are fresh catfish pieces that are less expensive than fillets. If they're not available, buy fillets and cut them into bite-sized pieces.
1 teaspoon dark sesame oil, divided
1 pound catfish nuggets
3 cups thinly sliced napa (Chinese) cabbage
1 cup thinly sliced shiitake mushroom caps
3/4 cup preshredded carrot
1/2 cup sliced green onions
1 tablespoon bottled minced fresh ginger
1 tablespoon bottled minced garlic
1/4 cup hoisin sauce
1 teaspoon chili garlic sauce (such as Lee Kum Kee)
4 (8-inch) fat-free flour tortillas
How to Make It
Heat 1/2 teaspoon dark sesame oil in a large nonstick skillet over medium-high heat. Add catfish nuggets; cook 3 minutes or until done, stirring frequently. Remove from pan.
Add remaining 1/2 teaspoon of dark sesame oil to pan. Add cabbage, sliced mushroom caps, carrot, green onions, ginger, and garlic; sauté 2 minutes or until carrot is crisp-tender. Stir in catfish nuggets, hoisin, and chili garlic sauce, and cook 1 minute or until thoroughly heated. Remove from heat.
Warm tortillas according to package directions. Divide the catfish mixture evenly among tortillas; roll up.