There is no better pairing than bright, tangy lemon and flaky, delicate fish and this taco recipe proves it! Crunchy panko-crusted lemon-pepper tilapia is the star of these delectable tacos that are full of freshness and pizazz.
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.
300 g
Tilapia
(Contains Tilapia)
6 unit(s)
Flour Tortillas
(Contains Wheat, Sulphites May contain Tree nuts, Egg, Milk, Sesame, Soy)
⅓ cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
170 g
Coleslaw Cabbage Mix
1 unit(s)
Mini Cucumber
56 g
Spring Mix
7 g
Cilantro
½ cup
Feta Cheese, crumbled
(Contains Milk)
28 g
Pepitas
(May contain Tree nuts, Egg, Peanuts, Sesame, Gluten, Mustard, Milk, Soy, Sulphites)
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
6 g
Lemon-Pepper Seasoning
(May contain Triticale, Mustard, Wheat, Sesame, Soy, Peanuts, Sulphites, Milk, Tree nuts)