Cal Smart Mexi-Cali Tilapia Bowls
with Warm Bulgur Salad and Baja Sauce
Lightly seasoned, roasted tilapia shine in this balanced bowl featuring zesty bulgur, spinach and tomatoes. A liberal drizzle of Baja sauce over top is the best way to enjoy this delicious dish!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
300 g
Tilapia Fillets
(Contains Tilapia)
1 tbsp
Southwest Spice Blend
½ cup
Bulgur Wheat
(Contains Wheat)
56 g
Baby Spinach
113 g
Baby Tomatoes
1 unit(s)
Green Onion
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 unit(s)
Lemon
3 tbsp
Sour Cream
(Contains Milk)
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites)
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450ËšF.Wash and dry all produce. 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.
Line a baking sheet with parchment paper, then pat tilapia dry with paper towels. Season with salt, pepper and remaining Southwest Spice Blend. Spread remaining chipotle sauce overtop of tilapia.Bake in the top of the oven until cooked through, 9-12 min.**
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.
