with Crunchy Coleslaw and Garlic Crema
You can always rely on tacos to make the family happy. In this speedy rendition, delicate tilapia is dredged in enchilada-style spices for a hit of smoky, aromatic flavour. Fresh cabbage and carrot slaw adds the perfect crunch to this mouth-watering dish. Ingredients: Tilapia • 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) • 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) (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) • Green onion • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Garlic.
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
0.125 tsp
Salt
0.125 tsp
Oil
0.5 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. Season with salt and pepper.
- Season with Enchilada Spice Blend, 1 tsp (2 tsp) suga, salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. When the pan is hot, add tilapia.
- Pan-fry for 3-4 min per side, until tilapia is 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!)
- Break up each tilapia fillet into 6 equal pieces.
- 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 tilapia dry with paper towels, pressing well to absorb as much moisture as possible. Season with Enchilada Spice Blend, 1 tsp (2 tsp) sugar, salt and pepper.
Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then add tilapia. Pan-fry for 3-4 min per side, until tilapia is cooked through.**
Break up each tilapia fillet into 6 equal pieces. Divide tortillas between plates. Top with some coleslaw, then tilapia.
630
kcal
Calories
24
g
Fat
6
g
Saturated Fat
63
g
Carbohydrate
17
g
Sugar
4
g
Dietary Fiber
41
g
Protein
95
mg
Cholesterol
1370
mg
Sodium
0.1
g
Trans Fat
950
mg
Potassium
250
mg
Calcium
4.5
mg
Iron
