Cajun Tilapia Sandwich
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Cajun Tilapia Sandwich

Cajun Tilapia Sandwich

with Spicy Remoulade and Charred Corn Slaw

These Cajun-style fish sandwiches deliver on spice and everything nice! With a do-it-yourself spicy remoulade sauce and refreshing sweet corn coleslaw, these filling sandwiches bring the excitement and the heat!

Tags:
BBQ Contest
Spicy
Quick
New
Allergens:
Tilapia
Soy
Wheat
Milk
Egg
Mustard
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

300 g

Tilapia

(Contains Tilapia)

2 unit(s)

Artisan Bun

(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)

170 g

Coleslaw Cabbage Mix

113 g

Corn Kernels

1 unit(s)

Lemon

7 g

Parsley

90 mL

Dill Pickle, sliced

3 tbsp

Yogurt Sauce

(Contains Milk)

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

1 tbsp

Cajun Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

1 tbsp

Whole Grain Mustard

(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)

Not included in your delivery

½ tsp

Sugar*

2.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories770 kcal
Fat39 g
Saturated Fat7 g
Carbohydrate65 g
Sugar12 g
Dietary Fiber7 g
Protein43 g
Cholesterol95 mg
Sodium1440 mg
Trans Fat0.1 g
Potassium1100 mg
Calcium350 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Measuring Spoons
Zester
Small Bowl
Large Non-Stick Pan
Large Bowl
Whisk

Instructions

Roast corn
1
  • Add corn to an unlined baking sheet, then pat dry with paper towels. Season with salt and pepper.
  • Drizzle 1 tbsp (2 tbsp) oil over corn, then stir to coat.
  • Roast in the middle of the oven, tossing corn halfway through, until dark-brown in spots, 5-6 min.
Prep
2
  • Meanwhile, finely chop parsley.
  • Drain pickles over a small bowl. Finely chop 1 tbsp (2 tbsp) pickles. Set remaining pickles aside.
  • Zest, then juice lemon.
Cook tilapia
3
  • Heat a large non-stick pan over medium-high heat.
  • While the pan heats, pat tilapia dry with paper towels, then season with pepper and 2 tsp (4 tsp) Cajun Spice Blend.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then tilapia. Cook, flipping once, until tilapia is opaque and cooked through, 2-3 min per side.**
Make coleslaw
4
  • Meanwhile, add half the mustard, half the mayo, 1/2 tbsp (1 tbsp) yogurt sauce, 1/2 tbsp (1 tbsp) lemon juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
  • Add cabbage coleslaw mix, corn, diced pickles and parsley to the bowl with dressing. Toss to coat.
Toast buns
5
  • Halve sandwich buns.
  • Arrange buns directly on the top rack of the oven, cut-side up. Toast buns until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
Make remoulade and serve
6
  • Combine remaining mayo, remaining yogurt sauce, remaining mustard, remaining Cajun Spice Blend, 1/2 tsp (1 tsp) lemon zest and 1 tsp (2 tsp) pickle brine in a small bowl.
  • Spread remoulade on buns. Stack pickles and tilapia on bottom buns. Close with top buns. (TIP: Add some coleslaw to your sandwich, if desired!)
  • Divide sandwiches and coleslaw between plates.