Rating: 2.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0

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.

Recipe by Cooking Light April 2005

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
4 servings (serving size: 1 wrap)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

344 calories; calories from fat 27%; fat 10.4g; saturated fat 2.3g; mono fat 4.7g; poly fat 2.6g; protein 22.8g; carbohydrates 37.8g; fiber 3.7g; cholesterol 54mg; iron 0.9mg; sodium 650mg; calcium 58mg.
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