Crispy Lemon-Pepper Fish Tacos

Name: Crispy Lemon-Pepper Fish Tacos with Creamy Slaw and Pickled Jalapeños
Total time: 25 min
Yield: 2
Cuisine: Canadian
Ingredients: 300 g Tilapia; 6 unit(s) Flour Tortillas; ⅓ cup Panko Breadcrumbs; 170 g Coleslaw Cabbage Mix; 1 unit(s) Jalapeño; 7 g Cilantro; 4 tbsp Mayonnaise; 6 g Lemon-Pepper Seasoning; 2 tbsp White Wine Vinegar; 2 tbsp Oil*; 2 tsp Sugar*; ¼ tsp Salt*; 0.06 tsp Pepper*

with Creamy Slaw and Pickled Jalapeños

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The best time of the day is taco time! Panko-crusted tilapia seasoned with zippy and bright lemon pepper seasoning is the star of these tacos. A creamy coleslaw adds texture, while pickled jalapeño brings the heat.

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) • 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) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Jalapeno pepper • Cilantro • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide).

Tags:

Quick

•Spicy

•New

Allergens:

Tilapia

•Sulphites

•Wheat

•Egg

•Mustard

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 Time8 minutes

DifficultyMedium

Ingredients

serving amount

300 g

Tilapia

(Contains: Tilapia)

6 unit(s)

Flour Tortillas

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

⅓ cup

Panko Breadcrumbs

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

170 g

Coleslaw Cabbage Mix

1 unit(s)

Jalapeño

7 g

Cilantro

4 tbsp

Mayonnaise

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

6 g

Lemon-Pepper Seasoning

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

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*

Nutrition Values

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.

Utensils

•Small pot

•Medium Bowl

•Measuring Spoons

•Large Bowl

•Tongs

•Shallow Dish

•Large Non-Stick Pan

Cooking Steps

PDF

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.

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.

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.

Meanwhile, in another large bowl, add coleslaw cabbage mix, remaining vinegar and remaining mayo. Season with salt and pepper, then toss to combine.

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!)

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.