Panko-Crusted Lemon-Pepper Fish Tacos
with Creamy Cucumber Slaw- Tilapia
- Sulphites
- Wheat
- Milk
- Egg
- Mustard
- Milk
- Soy
- May contain traces of allergens
- Wheat
- Gluten
- Tree nuts
- Egg
- Peanuts
- Sesame
- Mustard
- Sulphites
- Crustaceans
- Fish
- Triticale
Ingredients
300 g
Tilapia
(Contains: Tilapia)
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May be present: Milk, Soy)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: 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 be present: Milk, Soy, Gluten, Tree nuts, Egg, Peanuts, Sesame, Mustard, Sulphites)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Milk, Soy, Wheat, Gluten, Sesame, Mustard, Sulphites, Crustaceans, Fish)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Milk, Soy, Wheat, Egg, Sesame, Mustard, Fish)
6 g
Lemon-Pepper Seasoning
(May be present: Milk, Soy, Wheat, Tree nuts, Peanuts, Sesame, Mustard, Sulphites, Triticale)
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible. Season with salt and Lemon-Pepper Seasoning.
- In a large bowl, coat tilapia with 3 tbsp (6 tbsp) mayo.
- To a shallow dish, add panko.
- Working in batches, add tilapia to panko and turn to coat both sides, pressing to adhere.
- Discard any excess breading.
- Heat a large non-stick pan over medium.
- Meanwhile, line a line with paper towels.
- When hot, add 2 tbsp (4 tbsp) oil.
- Add tilapia and cook for 4-5 min per side until golden and crisp. Season with salt.
- Transfer to prepared plate.
- Meanwhile, cut cucumber into 1/4-inch half-moons.
- Roughly chop cilantro.
- In a medium bowl, whisk together half the vinegar, half the cilantro, remaining mayo and 1 tsp (2 tsp) sugar. Season with salt and pepper.
- Add coleslaw cabbage mix and half the cucumbers. Toss to coat.
- 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!)
- In another large bowl, whisk together remaining vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add spring mix and remaining cucumbers.
- Divide coleslaw between tortillas. Top with fish and cilantro.
- Serve salad alongside.
- Sprinkle pepitas and feta over salad.
