Mexican-Inspired Tilapia Tacos
with Crunchy Coleslaw and Garlic Crema
You can always rely on tacos to make the family happy, and these are no exception! Tender tilapia is dredged in enchilada-style spices for a hit of smoky, aromatic flavour. Fresh cabbage and carrot slaw adds the perfect crunch to this mouth-watering dish! Yum!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
300 g
Tilapia Fillets
(Contains Tilapia)
6 unit
Flour Tortillas
(Contains Sulphites, Wheat)
113 g
Green Cabbage, shredded
56 g
Carrot, julienned
1 unit
Green Onion
1 unit
Garlic, cloves
3 tbsp
Sour Cream
(Contains Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Enchilada Spice Blend
(Contains Sulphites)
1 tbsp
Rice Vinegar
(Contains Sulphites)
Not included in your delivery
2 tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Garlic guide for Step 5: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) extra! Peel, then mince or grate garlic. Thinly slice green onion.
Add mayo, vinegar, and 1 tsp (2 tsp) sugar to a medium bowl. Season with salt and pepper, then whisk to combine. Add cabbage, carrots and half the green onions, then toss to combine.
Pat tilapia dry with paper towels. Add tilapia, Enchilada Spice Blend and 1 tsp (2 tsp) sugar to a large bowl. Season with salt and pepper, then toss to coat.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tilapia. Fry tilapia, flipping halfway, until cooked through 2-3 min per side.** Transfer to a plate and set aside.
Add sour cream, 1/2 tbsp (1 tbsp) water and 1/2 tsp (1 tsp) garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine.
Wrap tortillas in paper towels.Microwave until warm and flexible, 30 sec-1 min. (TIP: You can skip this step if you don't want to warm tortillas!)Divide tortillas between plates. Top with some coleslaw, then tilapia. Dollop garlic crema over top.Sprinkle with remaining green onions.
