Golden-Crusted BBQ Tilapia Wraps
with Marinated Cabbage and Potato Wedges
White fish pieces, topped with crispy shallots, are oven-baked until crisp before being wrapped in flour tortillas and crisp veggies. This wholesome family fave comes with a side of golden potato wedges and a BBQ-riffic dip!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
300 g
Tilapia
(Contains: Tilapia)
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May contain traces of: Soy, Oats, Rye, Sesame, Triticale, Milk)
2 unit(s)
Russet Potato
1 unit(s)
Mini Cucumber
113 g
Red Cabbage, shredded
28 g
Spring Mix
28 g
Crispy Shallots
(Contains: Wheat)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Soy, Sesame, Milk, Sulphites, Wheat, Mustard, Crustaceans, Fish)
4 tbsp
BBQ Sauce
(Contains: Mustard May contain traces of: Soy, Sesame, Milk, Sulphites, Wheat, Crustaceans, Fish, Egg)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 tbsp
White Wine Vinegar
(Contains: Sulphites)
1 tbsp
BBQ Seasoning
(May contain traces of: Soy, Sesame, Milk, Sulphites, Wheat, Mustard, Peanuts, Tree nuts)
Not included in your delivery
1.33 tbsp
Oil*
1 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch wedges.
- Add potatoes, half the BBQ seasoning and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper. Toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, add cabbage, vinegar, and 1 tsp (2 tsp) sugar to a large bowl. Season with salt and pepper. Toss to coat.
- Make a small cut in the package of crispy shallots. Gently crush shallots in the package with your hands or a heavy-bottomed pan until shallots are in fine crumbs.
- Combine crispy shallot crumbs, panko and 1 tsp (2 tsp) oil in a medium bowl.
- Line a baking sheet with parchment paper.
- Measure out 2 tbsp (4 tbsp) mayo to coat tilapia. (NOTE: Reserve remaining mayo for BBQ-mayo sauce in step 4.)
- Pat tilapia dry with paper towels. Season with salt, pepper and remaining BBQ Seasoning, then transfer to prepared baking sheet.
- Spread measured mayo over top. Top with crispy shallot mixture, pressing down gently to adhere.
- Roast tilapia in the bottom of the oven until topping is golden-brown and tilapia is cooked through 10-14 min.**
- Meanwhile, thinly slice cucumber. Season with salt and pepper.
- Combine BBQ sauce and remaining mayo in a small bowl. This is your dipping sauce.
- When tilapia is almost done, 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!)
- Before assembling wraps, using a fork, portion each tilapia fillet into 6 large pieces (You will have 12 pieces for 2 ppl and 24 pieces for 4 ppl).
- Arrange tortillas on a clean surface. Spread some of the BBQ-mayo sauce down the middle of each tortilla.
- Top with spring mix, marinated cabbage, tilapia and cucumbers.
- Divide potato wedges and wraps between plates.
- Serve with remaining BBQ-mayo dip alongside.
