Zesty Tilapia Tacos
with Fresh DIY salsa
Easy as 1, 2, 3! These tilapia and Mexican-spiced tilapia tacos are dressed with DIY fresh salsa, zippy sour cream and perfectly-charred green peppers.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
300 g
Tilapia Fillets
(Contains Tilapia)
6 unit
Flour Tortillas
(Contains Gluten)
1 tbsp
Mexican Seasoning
1 unit
Lime
1 unit
Tomato
¼ cup
Feta Cheese, crumbled
(Contains Milk)
7 g
Cilantro
1 unit
Shallot
3 tbsp
Sour Cream
(Contains Milk)
1 unit
Green Bell Pepper
Not included in your delivery
2 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Zest, then juice half the lime. Cut remaining lime into wedges. Cut tomato into 1/4-inch pieces. Peel, then mince shallot.Core, then cut pepper into 1/4-inch slices.Roughly chop cilantro. Pat tilapia dry with paper towels, then season with Mexican Seasoning and salt.
Add tomatoes, shallots, cilantro, lime zest, 1 tbsp (2 tbsp) lime juice, 1 tbsp (2 tbsp) oil and 1/2 tsp (1 tsp) sugar to a medium bowl. Season with salt and pepper, then stir to combine. Set aside.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper. Transfer peppers to a plate. Set aside.
Reheat the large non-stick pan over medium-high. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then tilapia. Pan-fry until golden-brown and cooked through, 3-5 min per side.**When tilapia is done, using two forks, break up into large flakes.
Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm tortillas!)
Divide tortillas between plates. Top with tilapia, peppers, salsa and feta. Dollop sour cream over top. Squeeze a lime wedge overtop if desired.
