Pan-Seared Baja-Style Double Fish Tacos

Name: Pan-Seared Baja-Style Double Fish Tacos with Cilantro and Lime Slaw
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 600 g Tilapia; 6 unit(s) Flour Tortillas; 113 g Red Cabbage, shredded; 56 g Spring Mix; 7 g Cilantro; ¼ cup Feta Cheese, crumbled; 3 tbsp Guacamole; 2 tbsp Chipotle Sauce; 2 tbsp Seasoned Rice Vinegar; 4 g Mexican Seasoning; 1.5 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*; ½ tsp Sugar*

with Cilantro and Lime Slaw

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With all the flavour (and without all of the deep frying), these fish tacos have everything you could want in a single bite. Indulge in crisp and tangy cabbage slaw and pan-seared fish on soft tortillas with a generous sprinkling of feta cheese.

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) • Red cabbage • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Rice vinegar (rice vinegar, sugar, salt) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Cilantro • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide).

Tags:

Quick

•Family Friendly

•Protein Plus

Allergens:

Tilapia

•Sulphites

•Wheat

•Milk

•Egg

•Mustard

•Soy

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 Time10 minutes

DifficultyMedium

Ingredients

serving amount

600 g

Tilapia

6 unit(s)

Flour Tortillas

113 g

Red Cabbage, shredded

56 g

Spring Mix

7 g

Cilantro

¼ cup

Feta Cheese, crumbled

3 tbsp

Guacamole

2 tbsp

Chipotle Sauce

2 tbsp

Seasoned Rice Vinegar

4 g

Mexican Seasoning

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

½ tsp

Sugar*

Nutrition Values

Calories800 kcal

Fat30 g

Saturated Fat7 g

Carbohydrate65 g

Sugar17 g

Dietary Fiber5 g

Protein73 g

Cholesterol165 mg

Sodium1860 mg

Trans Fat0.1 g

Potassium1400 mg

Calcium300 mg

Iron6 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

•Large Bowl

•Measuring Spoons

•Large Non-Stick Pan

Cooking Steps

Before starting, wash and dry all produce.
Roughly chop cilantro.
To a large bowl, add cabbage, vinegar, half the cilantro, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.

Pat tilapia dry with paper towels. Season with half the Mexican Seasoning (use all for 4 servings), salt and pepper.

Heat a large non-stick pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then tilapia. (NOTE: Don't overcrowd the pan; cook tilapia in batches, if needed.)
Cook tilapia for 2-4 min per side, flipping once, until dark golden and cooked through.**
Transfer to a paper towel-lined plate.

Wrap tortillas in paper towels. (NOTE: For 4 servings, make two tortilla packages.)
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.)
Arrange tortillas on a clean surface.

Spread chipotle sauce over tortillas.
Top with spring mix and cabbage slaw.
Gently break tilapia into large chunks with a fork, then divide between tortillas.
Dollop guacamole over top.
Sprinkle with feta and remaining cilantro.

If you've opted for double tilapia, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of tilapia. Work in batches if necessary.