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.
Tags:
Quick
•Family Friendly
•New
Allergens:
Tilapia
•Sulphites
•Wheat
•Milk
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time25 minutes
Cooking Time10 minutes
DifficultyMedium
Ingredients
serving amount
300 g
Tilapia
(Contains Tilapia)
6 piece
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
1 tbsp
Mexican Seasoning
(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)
1 piece
Lime
1 piece
Tomato
¼ cup
Feta Cheese, crumbled
(Contains Milk)
7 g
Cilantro
1 piece
Shallot
1 piece
Sour Cream
(Contains Milk)
1 piece
Green Bell Pepper
Not included in your delivery
0.06 tsp
Salt*
0.06 tsp
Pepper*
½ tsp
Sugar*
2 tbsp
Oil*
Nutrition Values
Calories660 kcal
Fat27 g
Saturated Fat8 g
Carbohydrate66 g
Sugar14 g
Dietary Fiber6 g
Protein44 g
Cholesterol95 mg
Sodium1110 mg
Trans Fat0.1 g
Potassium1200 mg
Calcium300 mg
Iron5.5 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
•Zester
•Medium Bowl
•Measuring Spoons
•Large Non-Stick Pan
Instructions
1
- 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.
2
- 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.
3
- 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.
4
- Reheat the same 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.
5
- Wrap tortillas in paper towels.
- Microwave until warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm tortillas!)
6
- Divide tortillas between plates.
- Top with tilapia, peppers, salsa and feta.
- Dollop sour cream over top.
- Squeeze a lime wedge over top, if desired.
