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Crispy Lemon-Pepper Fish Tacos

Crispy Lemon-Pepper Fish Tacos

with Creamy Slaw and Pickled Jalapeños
4.0(502)
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Calories
: 
840 kcal
Protein
: 
42g protein
Difficulty
: 
Medium
Allergens:
  • Tilapia
  • Sulphites
  • Wheat
  • Egg
  • Mustard
  • Milk
  • Soy
  • May contain traces of allergens
  • Wheat
  • Gluten
  • Crustaceans
  • Fish
  • Mustard
  • Sesame
  • Sulphites
  • Triticale
  • Peanuts
  • Tree nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

300 g

Tilapia

(Contains: Tilapia)

6 unit(s)

Flour Tortillas

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

⅓ cup

Panko Breadcrumbs

(Contains: Wheat, Gluten, May contain traces of allergens, Wheat)

170 g

Coleslaw Cabbage Mix

1 unit(s)

Jalapeño

7 g

Cilantro

4 tbsp

Mayonnaise

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

6 g

Lemon-Pepper Seasoning

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

2 tbsp

White Wine Vinegar

(Contains: Sulphites)

Not included in your delivery

2 tbsp

Oil*

2 tsp

Sugar*

¼ tsp

Salt*

0.06 tsp

Pepper*

Calories840 kcal
Fat43 g
Saturated Fat7 g
Carbohydrate73 g
Sugar15 g
Dietary Fiber4 g
Protein42 g
Cholesterol100 mg
Sodium1360 mg
Trans Fat0.1 g
Potassium950 mg
Calcium200 mg
Iron5.5 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.
•Small pot
•Medium Bowl
•Measuring Spoons
•Large Bowl
•Tongs
•Shallow Dish
•Large Non-Stick Pan

Cooking Steps

PDF
Make pickled jalapeños
1
  • Before starting, wash and dry all produce.
  • Halve, core, then slice jalapeño into thin half-moons, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
  • To a small pot, add jalapeños, 1 1/2 tbsp (3 tbsp) vinegar, 2 tbsp (1/4 cup) water and 2 tsp (4 tsp) sugar. Season with salt. 
  • Bring to a simmer over medium-high. Cook for 1-2 min, stirring often, until sugar dissolves. 
  • Remove from heat. Transfer pickled jalapeños, including liquid, to a medium bowl. 
  • Set aside in the fridge to cool.
Bread tilapia
2
  • Pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible. Season with salt.
  • In a large bowl, combine 1 1/2 tbsp (3 tbsp) mayo and Lemon-Pepper Seasoning.
  • Using tongs, coat tilapia in mayo mixture.
  • To a shallow dish, add panko.
  • Working in batches, add coated tilapia to panko and turn to coat both sides, pressing to adhere. Discard any excess panko.
Pan-fry tilapia
3
  • Heat a large non-stick pan over medium.
  • When hot, add 2 tbsp (4 tbsp) oil, then tilapia. Cook for 4-5 min per side, flipping once, until golden and crisp. Season with salt.
Make coleslaw
4
  • Meanwhile, in another large bowl, add coleslaw cabbage mix, remaining vinegar and remaining mayo. Season with salt and pepper, then toss to combine.
Warm tortillas (optional)
5
  • 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!)
Finish and serve
6
  • Meanwhile, in the pan, gently break tilapia into bite-sized pieces.
  • Roughly chop cilantro.
  • Divide tortillas between plates. Top with coleslaw, crispy fish and pickled jalapeños.
  • Sprinkle cilantro over top.

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