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Zesty Tilapia Tacos

Zesty Tilapia Tacos

with Fresh DIY salsa

4.2

(608)

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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

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time25 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

300 g

Tilapia

(Contains: Tilapia)

6 unit(s)

Flour Tortillas

(Contains: Sulphites, Wheat May contain traces of: Soy, Oats, Rye, Sesame, Triticale, Milk)

1 tbsp

Mexican Seasoning

(May contain traces of: Soy, Sesame, Milk, Peanuts, Sulphites, Tree nuts, Wheat, Mustard)

1 unit(s)

Lime

1 unit(s)

Tomato

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

7 g

Cilantro

1 unit(s)

Shallot

1 unit(s)

Sour Cream

(Contains: Milk)

1 unit(s)

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

Cooking Steps

Prep

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.

Make pico de gallo

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.

Cook peppers

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.

Cook tilapia

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.

Warm tortillas

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!)

Finish and serve

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.

Meal right image

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