Cornmeal-Crusted Fish Tacos

Name: Cornmeal-Crusted Fish Tacos with Feta and Lime Drizzle
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 300 g Tilapia; 7 g Zesty Garlic Blend; ½ cup Cornmeal; 6 unit(s) Flour Tortillas; 170 g Coleslaw Cabbage Mix; 2 tbsp Mayonnaise; 1 unit(s) Lime; 1 unit(s) Tomato; 1 unit(s) Egg; 7 g Cilantro; 2 tbsp Spicy Mayo; 2 tbsp All-Purpose Flour*; 4 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*; ¼ tsp Sugar*

with Feta and Lime Drizzle

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We've got golden cornmeal-crusted tilapia tucked into warm tortillas, topped with a zesty lime-dressed slaw and a sprinkle of fresh cilantro. They're bright, crunchy and packed with flavour in every bite.

Ingredients: Tilapia fillets • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Coleslaw mix (carrot, green cabbage, red cabbage) • Roma tomatoes • Cornmeal (degermed yellow cornmeal) • Limes • Grade A egg • 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) • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Cilantro.

Tags:

Quick

•Spicy

•Family Friendly

•New

Allergens:

Tilapia

•Sulphites

•Wheat

•Egg

•Mustard

•Gluten

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.

Preparation Time25 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

300 g

Tilapia

(Contains: Tilapia)

7 g

Zesty Garlic Blend

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

½ cup

Cornmeal

(May contain traces of: Sulphites, Fish, Soy, Egg, Tree nuts, Milk, Mustard, Wheat, Peanuts, Sesame, Crustaceans)

6 unit(s)

Flour Tortillas

(Contains: Sulphites, Wheat May contain traces of: Milk, Soy)

170 g

Coleslaw Cabbage Mix

2 tbsp

Mayonnaise

(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

1 unit(s)

Lime

1 unit(s)

Tomato

1 unit(s)

Egg

(Contains: Egg)

7 g

Cilantro

2 tbsp

Spicy Mayo

(Contains: Egg, Mustard May contain traces of: Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk)

Not included in your delivery

2 tbsp

All-Purpose Flour*

(Contains: Gluten)

4 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

Nutrition Values

Calories1100 kcal

Fat58 g

Saturated Fat10 g

Carbohydrate102 g

Sugar13 g

Dietary Fiber7 g

Protein48 g

Cholesterol195 mg

Sodium1300 mg

Trans Fat0.2 g

Potassium1200 mg

Calcium250 mg

Iron6.5 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

•Zester

•Large Bowl

•Measuring Spoons

•Shallow Dish

•Medium Bowl

•Large Non-Stick Pan

Cooking Steps

Before starting, wash and dry all produce.
Zest, then juice half the lime. Cut remaining lime into wedges.
Cut tomato into 1/4-inch pieces.
Roughly chop cilantro.

To a large bowl, add coleslaw cabbage mix, mayo, 1/4 tsp (1/2 tsp) sugar, half the lime zest and lime juice.
Season with salt and pepper, then toss to coat. Set aside.

Pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible. Cut tilapia fillets in half crosswise. Season with salt and pepper.
Sprinkle tilapia fillets with 2 tbsp (4 tbsp) flour, flipping to coat both sides.
In a medium bowl, whisk together egg and 1 tbsp (2 tbsp) water.
In a shallow bowl, combine cornmeal and Zesty Garlic Spice Blend. Stir to combine.

Working in batches, add tilapia to egg mixture, then into the cornmeal mixture and turn to coat both sides, pressing to adhere. Discard any excess breading.
Transfer tilapia to a plate.

Heat a large non-stick pan over medium. When hot, add 4 tbsp oil. (NOTE: For 4 servings, cook in two baches using 4 tbsp oil for each batch.)
Add tilapia and cook for 4-5 min per side, until golden and crisp. Season with salt.

Just before serving, wrap tortillas in paper towels. Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas.)
Break fried tilapia into pieces.
Divide tortillas between plates. Top with slaw, tomatoes, fried tialpia and cilantro.
Drizzle spicy mayo over top.
Squeeze a lime wedge over top.