Sheet-Pan Tilapia Nachos
with Mango Slaw and Lime-Sour Cream DrizzleCalories
:
970 kcalProtéines
:
48g protéinesDurée de préparation
:
30 minutesDifficulty
:
FacileAllergènes:
- Tilapia
- Oeuf
- Lait
- Sésame
- Lait
- Peut contenir des traces d’allergènes
- Oeuf
- Moutarde
- Arachides
- Crustacés
- Poisson
- Noix
- Blé
- Sulfites
- Soya
- Triticale
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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
quantité par portion
300 g
Tilapia
(Contient: Tilapia)
1 pièce(s)
Œuf
(Contient: Oeuf)
170 g
Croustilles de maïs
(Peut contenir : Sésame, Lait)
¾ tasse(s)
Riz basmati
(Peut contenir : Sésame, Lait, Oeuf, Moutarde, Arachides, Crustacés, Poisson, Noix, Blé, Sulfites, Soya)
8 g
Assaisonnement mexicain
(Peut contenir : Sésame, Lait, Moutarde, Arachides, Noix, Blé, Sulfites, Soya, Triticale)
1 pièce(s)
Tomate
1 pièce(s)
Lime
1 pièce(s)
Oignon vert
¼ tasse(s)
Feta, émietté
(Contient: Lait)
3 cs
Guacamole
Ustensiles
•Passoire
•Casserole moyenne
•Cuillères à mesurer
•Verre doseur
•Zesteur
•Grand bol
•Fouet
•Assiette peu profond
•Grande poêle antiadhésive
•Bol à mélanger, moyen
Instructions
1
- 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.
2
- 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).
3
- 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.
4
- 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.
5
- 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.
6
- 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.
