Cornmeal-Crusted Fish Tacos
with Feta and Lime Drizzle- Tilapia
- Sulphites
- Wheat
- Egg
- Mustard
- Gluten
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Tree nuts
- Wheat
- May contain traces of allergens
- Sulphites
- Fish
- Egg
- Crustaceans
- Gluten
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.
Ingredients
300 g
Tilapia
(Contains: Tilapia)
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
½ cup
Cornmeal
(May be present: Sulphites, Fish, Soy, Egg, Tree nuts, Milk, Mustard, Wheat, Peanuts, Sesame, Crustaceans)
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May be present: Milk, Soy)
170 g
Coleslaw Cabbage Mix
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: 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 be present: 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
Utensils
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The cornmeal adds a nice crunch, but some found the fish and overall dish lacking in flavor.
- Ease of prep: Quick and easy to make, though a few found it messy with too many steps.
- Suggestions: Consider adding more seasoning to the fish and including a zesty salsa or avocado cream for extra flavor.
- Portions: Generous fish portions were appreciated, but some wanted more spicy mayo for the tacos.
- Texture: The coleslaw was crisp, but a few found it too tough; consider tenderizing or dressing it longer.
