Sheet Pan Tilapia Tacos
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Sheet Pan Tilapia Tacos

Sheet Pan Tilapia Tacos

with DIY Baja Sauce

Enjoy family-friendly fish tacos without the fuss of frying! This simple sheet pan supper makes weeknight meals a breeze. Corn and peppers roast alongside Tex-Mex spiced tilapia. Everyone in the family can load up their tacos as they'd like with DIY Baja sauce, veggies, lime and flakes of tender fish.

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) • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • Limes • Green cabbage • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard).

Tags:
Quick
Family Friendly
New
Allergens:
Tilapia
Wheat
Sulphites
Mustard
Milk
Egg

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 Time7 minutes
DifficultyMedium

Ingredients

serving amount

300 g

Tilapia

(Contains Tilapia)

6 unit(s)

Flour Tortillas

(Contains Wheat, Sulphites May contain Tree nuts, Egg, Milk, Sesame, Soy)

1 unit(s)

Sweet Bell Pepper

1 tbsp

Tex-Mex Paste

(Contains Mustard May contain Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)

1 unit(s)

Lime

1 unit(s)

Sour Cream

(Contains Milk)

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

56 g

Green Cabbage, shredded

113 g

Corn Kernels

Not included in your delivery

1 tbsp

Oil*

½ tsp

Sugar*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories710 kcal
Fat29 g
Saturated Fat6 g
Carbohydrate74 g
Sugar17 g
Dietary Fiber6 g
Protein43 g
Cholesterol95 mg
Sodium1230 mg
Trans Fat0.1 g
Potassium1300 mg
Calcium225 mg
Iron5 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

Parchment Paper
Baking Sheet
Small Bowl
Measuring Spoons
Large Non-Stick Pan
Measuring Cups
Zester
Large Bowl

Cooking Steps

Prep and bake tilapia and peppers
1
  • Core, then cut pepper into 1/4-inch strips.
  • Add peppers and 1/2 tbsp (1 tbsp) oil to one side of a parchment-lined baking sheet. Season with salt and pepper. Toss to combine. 
  • Combine Tex-Mex paste and 1/2 tbsp (1 tbsp) oil in a small bowl. 
  • Pat tilapia dry with paper towels, then season with salt and pepper. 
  • Add tilapia to other side of sheet. Spread Tex-Mex paste mix onto tilapia.
  • Bake in the middle of the oven until peppers are tender and tilapia is cooked through, 10-14 min.**
Cook corn
2
  • Meanwhile, heat a large non-stick pan over medium-high heat. 
  • When hot, add 1 tbsp (2 tbsp) butter. Swirl until melted.
  • Add corn and 2 tbsp (1/4 cup) water. Stir to combine. Cover and cook, stirring occasionally, until tender, 5-6 min. Season with salt and pepper. 
  • Remove from heat. Set aside, still covered.
Prep and make slaw
3
  • Zest, then juice half the lime. Cut remaining lime into wedges.
  • Add lime zest, half the lime juice, 1 tbsp (2 tbsp) mayo and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then combine.
  • Add cabbage, then toss to combine. 
Make Baja sauce
4
  • Add sour cream, remaining mayo, 1/2 tbsp (1 tbsp) lime juice and 1/4 tsp (1/2 tsp) sugar to a small bowl. Season with salt and pepper, then combine. 
Warm tortillas
5
  • Just before serving, wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 30 sec-1 min. (TIP: You can skip this step if you don't want to warm the tortillas.)
Finish and serve
6
  • When tilapia is done, use two forks to break tilapia up into large flakes.
  • Divide tortillas between plates. 
  • Spread Baja sauce onto tortillas.
  • Top each tortilla with tilapia, peppers, corn and cabbage. 
  • Squeeze a lime wedge over top, if desired.