Mexican-Inspired Tilapia Tacos
with Crunchy Slaw and Garlic Crema
You can always rely on tacos to make your family happy! In this speedy version, tender tilapia is dredged in enchilada-style spices for smoky, aromatic flavour. Fresh cabbage and carrot slaw adds crunch to this mouth-watering dish.
Ingredients: 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) • Tilapia fillet • Green cabbage • Carrots • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (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) • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Garlic • Green onion.
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)
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May contain traces of: Milk, Soy)
113 g
Green Cabbage, shredded
56 g
Carrot, julienned
1 unit(s)
Green Onion
1 unit(s)
Garlic, cloves
1 unit(s)
Sour Cream
(Contains: Milk May contain traces of: Milk)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Milk, Soy, Crustaceans, Fish, Gluten, Mustard, Sesame, Sulphites, Wheat)
8 g
Enchilada Spice Blend
(Contains: Sulphites May contain traces of: Milk, Soy, Mustard, Sesame, Wheat, Peanuts, Tree nuts)
1 tbsp
Seasoned Rice Vinegar
(May contain traces of: Milk, Soy, Fish, Mustard, Sesame, Wheat, Tree nuts, Egg)
Not included in your delivery
¼ tsp
Pepper*
¼ tsp
Salt*
1 tbsp
Oil*
2 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Peel, then mince or grate garlic.
- Thinly slice green onions.
- To a medium bowl, add mayo, vinegar and 1 tsp (2 tsp) sugar. Season with salt and pepper, then whisk to combine.
- Add cabbage, carrots and half the green onions, then toss to combine.
- Pat tilapia dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
- To a large bowl, add tilapia, Enchilada Spice Blend and 1 tsp (2 tsp) sugar. Season with salt and pepper, then toss to coat.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- When hot, add tilapia. Cook for 3-5 min, stirring occasionally, until tilapia is opaque and cooked through.**
- Transfer to a plate and set aside.
- To a small bowl, add sour cream, 1/2 tbsp (1 tbsp) water and 1/2 tsp (1 tsp) garlic. (NOTE: Like things zesty? Add all of the garlic!)
- Season with salt and pepper, then stir to combine.
- 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!)
- Divide tortillas between plates. Top with some coleslaw, then tilapia.
- Dollop garlic crema over top.
- Sprinkle remaining green onions over top.
If you've opted to get tilapia, pat dry with paper towels, then cut into 1-inch pieces. Coat and cook tilapia in the same way the recipe instructs you to cook the shrimp, increasing frying time to 3-5 min.
Chauffer une grande poêle antiadhésive à feu moyen-élevé. Lorsqu'elle est chaude, ajouter 1 c. à soupe (2 c. à soupe) d'huile, puis ajouter le tilapia. Poêler de 3 à 4 min de chaque côté, jusqu'à ce que le tilapia soit entièrement cuit.
Diviser chaque filet de tilapia en 6 morceaux égaux. Répartir les tortillas dans les assiettes. Garnir de salade de chou, puis de tilapia.
