with Chipotle Sauce and Feta
Ingredients: Tilapia fillets • Flour tortillas (wheat, sulphites) (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) • Red cabbage • Lime • Sour cream (milk) (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) • Chipotle sauce (milk, soy, egg, mustard) (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Enchilada spice blend (sulphites) (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) • Cilantro • Garlic.
Allergens
Tags
Tilapia
300 g
Flour Tortillas
6 unit(s)
Enchilada Spice Blend
8 g
Garlic, cloves
1 unit(s)
Lime
1 unit(s)
Cilantro
7 g
Red Cabbage, shredded
113 g
Sour Cream
43 mL
Chipotle Sauce
2 tbsp
Feta Cheese, crumbled
0.25 cup
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- Peel, then mince or grate garlic.
- Zest, then juice half the lime (use whole lime for 4 servings). Cut remaining lime into wedges.
- Roughly chop cilantro.
- Pat tilapia dry with paper towels. Cut into 1 1/2-inch pieces. Season with salt and pepper.
- In a large bowl, stir together sour cream, lime zest, lime juice and 1 tsp (2 tsp) garlic. (NOTE: Like things garlicky? Add more garlic!)
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then tilapia.
- Cook for 2-3 min, stirring occasionally, until tilapia is opaque and cooked through.**
- Season with salt, pepper and Enchilada Spice Blend. Cook for 30 sec, stirring constantly, until fragrant.
- Meanwhile, to the large bowl with slaw dressing, add cabbage and half the cilantro.
- Season with salt and pepper, then toss to combine.
- Wrap tortillas in paper towels.
- Microwave for 1 min, until warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas.)
- Divide slaw between tortillas, then top with tilapia.
- Drizzle chipotle sauce over top, then sprinkle with feta and remaining cilantro.
- Squeeze a lime wedge over top.
If you've opted to get tilapia, pat dry with paper towels, then cut into 1 1/2 inch pieces. Cook in the same way recipe instructs you to cook shrimp.
630
kcal
Calories
23
g
Fat
7
g
Saturated Fat
65
g
Carbohydrate
13
g
Sugar
5
g
Dietary Fiber
43
g
Protein
95
mg
Cholesterol
1300
mg
Sodium
0.2
g
Trans Fat
1000
mg
Potassium
300
mg
Calcium
5
mg
Iron
with Sour Cream, Tomatoes and Green Onions
