with Crunchy Slaw and Garlic Crema
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, sugar, salt) • 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.
Allergens
Utensils
Tags
Tilapia
300 g
Flour Tortillas
6 unit(s)
Green Cabbage, shredded
113 g
Carrot, julienned
56 g
Green Onion
1 unit(s)
Garlic, cloves
1 unit(s)
Sour Cream
1 unit(s)
Mayonnaise
2 tbsp
Enchilada Spice Blend
8 g
Seasoned Rice Vinegar
1 tbsp
Pepper
0.25 tsp
Salt
0.25 tsp
Oil
1 tbsp
Sugar
2 tsp
- 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. 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 6-8 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. Cut into 1-inch pieces, then season in the same way recipe instructs you to season shrimp. Increase pan-frying time to 6-8 min, until tilapia is opaque and cooked through.**
660
kcal
Calories
27
g
Fat
6
g
Saturated Fat
64
g
Carbohydrate
17
g
Sugar
4
g
Dietary Fiber
41
g
Protein
95
mg
Cholesterol
1520
mg
Sodium
0.1
g
Trans Fat
950
mg
Potassium
250
mg
Calcium
4.5
mg
Iron
