Crispy Panko-Coated Tilapia Tacos
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Crispy Panko-Coated Tilapia Tacos

Crispy Panko-Coated Tilapia Tacos

with Lemon-Pepper Seasoning and Pickled Jalapeños

The best time of the day is taco time! Crunchy panko-crusted tilapia seasoned with zippy and bright Lemon Pepper seasoning is the star of these tacos. Herby cilantro coleslaw adds texture and creaminess, while pickled jalapeño bring a bit of spice and everything nice.

Tags:
Quick
Allergens:
Tilapia
Sulphites
Wheat
Egg
Mustard

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)

6 unit(s)

Flour Tortillas

(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

170 g

Coleslaw Cabbage Mix

1 unit(s)

Jalapeño

7 g

Cilantro

4 tbsp

Mayonnaise

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

1 tbsp

Lemon-Pepper Seasoning

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

1 tbsp

White Wine Vinegar

(Contains Sulphites)

sideBannerName

Nutrition Values

Calories650 kcal
Fat28 g
Saturated Fat5 g
Carbohydrate60 g
Sugar9 g
Dietary Fiber4 g
Protein40 g
Cholesterol100 mg
Sodium1050 mg
Trans Fat0.1 g
Potassium950 mg
Calcium200 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

Medium Bowl
Measuring Spoons
Medium Non-Stick Pan
Baking Sheet
Shallow Dish
Aluminum Foil

Instructions

1
  • Thinly slice jalapeño into 1/4-inch rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
  • Add vinegar, 2 tbsp water, 2 tsp sugar (dbl both for 4 ppl) and jalapeños to a small pot. Season with salt.
  • Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min.
  • Remove from heat.
  • Transfer jalapeños, including liquid, to a medium bowl. Place in the fridge to cool.
2
  • Heat a medium non-stick pan over medium-high heat.
  • Add 2 tsp oil (dbl for 4 ppl), then the panko. Toast, stirring often, until golden-brown, 2-3 min. Transfer to a shallow dish.
3
  • Pat the tilapia dry with paper towels. Season all over with salt and Lemon-Pepper Seasoning.
  • Pour the panko into a shallow dish. Coat the tilapia all over with half the mayo.
  • Working with one fillet at a time, press each piece of fish into the panko to coat completely.
  • Set on a unlined baking sheet. Roast in the middle of the oven, until tilapia is cooked through, 10-12 min.**

Check in dev if this oven placement is good or should it be top?

4
  • Transfer pickled jalapeños to a plate. Set aside.
  • Add coleslaw cabbage mix, half the cilantro, remaining mayo and reserved pickling liquid to the medium bowl (from step 1). Season with salt and pepper, then toss to combine.
5
  • Wrap tortillas in foil, then place in the top of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
6
  • Meanwhile, using two forks, gently flake tilapia into bite-sized pieces.
  • Divide tortillas between plates. Top with coleslaw, fish and pickled jalapeños.
  • Sprinkle remaining cilantro over top.