Cal Smart Mexi-Cali Tilapia Bowls
with Warm Bulgur Salad and Baja Sauce- Tilapia
- Wheat
- Soy
- Sulphites
- Mustard
- Egg
- Milk
- May contain traces of allergens
- Gluten
- Wheat
- Mustard
- Sesame
- Sulphites
- Soy
- Tree nuts
- Milk
- Peanuts
- Triticale
- Crustaceans
- Egg
- Fish
Lightly seasoned pan-fried tilapia shines in this balanced bowl featuring zesty bulgur, spinach and tomatoes. A drizzle of Baja sauce over top is the best way to enjoy this delicious dish! Calorie Smart (650kcal or less) is based on a per-serving calculation of the recipe's kilocalorie amount. Ingredients: Tilapia fillets • Baby tomatoes • Bulgur wheat (durum wheat semolina) (wheat) • Lemon • Spinach • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Green onion • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables(sulfite) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide).
Ingredients
300 g
Tilapia
(Contains: Tilapia)
½ cup
Bulgur Wheat
(Contains: May contain traces of allergens, Gluten, Wheat, Wheat)
1 tbsp
Vegetable Stock Powder
(Contains: Wheat, Mustard, Sesame, Sulphites, Soy, Tree nuts, Milk, Peanuts, Triticale, May contain traces of allergens, Soy, Sulphites)
56 g
Baby Spinach
1 unit(s)
Green Onion
113 g
Baby Tomatoes
1 unit(s)
Lemon
2 tbsp
Mayonnaise
(Contains: Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard, May contain traces of allergens, Mustard, Egg)
1 unit(s)
Sour Cream
(Contains: Milk)
2 tbsp
Chipotle Sauce
(Contains: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk, May contain traces of allergens, Egg, Milk, Mustard, Soy)
1 tbsp
Southwest Spice Blend
(Contains: Peanuts, Sulphites, Sesame, Triticale, Milk, Tree nuts, Mustard, Wheat, Soy, May contain traces of allergens)
Not included in your delivery
0.13 tsp
Pepper*
1 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Combine stock powder and 2/3 cup (1 cup) water in a medium pot. Cover and bring to a boil over high heat.
- Once boiling, stir in bulgur, then return to a boil. Cover and remove pot from heat.
- Let stand until bulgur is tender and liquid is absorbed, 16-18 min.
- Meanwhile, roughly chop spinach.
- Thinly slice green onion.
- Halve tomatoes.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Add tomatoes to a medium bowl, then squeeze a lemon wedge over top. Toss to coat.
- Add mayo, sour cream, half the chipotle sauce, half the lemon juice and 1/2 tsp (1 tsp) Southwest Spice Blend to a small bowl.
- Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, pat tilapia dry with paper towels. Season with salt, pepper and remaining Southwest Spice Blend.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then tilapia. Cook until tilapia is opaque and cooked through, 2-3 min** per side.
- Remove pan from heat. Spread remaining chipotle sauce on tilapia.
- Add lemon zest to the pot with bulgur. Fluff with a fork to combine.
- Add spinach, remaining lemon juice and half the green onions. Drizzle 1/2 tbsp (1 tbsp) oil over top.
- Season with pepper, then toss to combine.
- Divide bulgur salad between bowls. Top with tilapia and tomatoes.
- Dollop Baja sauce over top.
- Sprinkle with any remaining green onions.
- Squeeze a lemon wedge over top, if desired.
If you've opted to get tilapia, pat tilapia dry with paper towels. Season with salt, pepper and remaining Southwest Spice Blend. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then tilapia. Cook until tilapia is opaque and cooked through, 2-3 min** per side. Remove pan from heat. Spread remaining chipotle sauce on tilapia. Continue with the rest of the recipe as written.
