Tortilla-Crusted Tilapia Bowls
with Zesty Rice and Guacamole
Make meal time a breeze with tortilla-crusted tilapia bowls. Mild-tasting tilapia is seasoned with bold Mexican Spices and crunchy tortilla chips for an exciting flavour fiesta.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
300 g
Tilapia
(Contains: Tilapia)
1 unit(s)
Egg
(Contains: Egg)
170 g
Tortilla Chips
(May contain traces of: Sesame, Milk)
¾ cup
Basmati Rice
(May contain traces of: Sesame, Milk, Egg, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Wheat, Sulphites, Soy)
8 g
Mexican Seasoning
(May contain traces of: Sesame, Milk, Mustard, Peanuts, Tree nuts, Wheat, Sulphites, Soy, Triticale)
1 unit(s)
Tomato
1 unit(s)
Lime
1 unit(s)
Green Onion
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
3 tbsp
Guacamole
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, cut tomatoes into 1/4-inch pieces.
- Thinly slice green onion.
- Zest, then juice lime.
- Open one side of the package of tortillia chips. Using a rolling pin or heavy-bottomed pot, crush tortilla chips in the package until broken into small crumbs (or finely chop if you prefer).
- Pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible. Season with salt, pepper and half the Mexican Seasoning Blend.
- In a shallow dish, add crushed tortillas.
- In a large bowl, whisk together egg and 2 tbsp (4 tbsp) water.
- Working in batches, dip tilapia in egg mixture. Transfer tilapia to tortilla chip crumbs and turn to coat both sides, pressing to adhere.
- Discard any excess breading.
- Transfer to a plate.
- Heat a large non-stick pan over medium.
- Meanwhile, line a plate 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 the prepared plate.
- Meanwhile, in a medium bowl, toss together tomatoes, half the green onions, 1 tbsp (2 tbsp) lime juice, 1/2 tsp (1 tsp) lime zest, 1/2 tsp ( 1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- In a small bowl, combine guacamole and remaining Mexican Seasoning.
- Fluff rice with a fork, then add remaining green onions, 1/2 tsp (1 tsp) lime zest and 1 tbsp (2 tbsp) butter. Season with salt.
- Divide rice between bowls. Top with marinated tomatoes and fish.
- Dollop guacamole over fish, then sprinkle with feta.
