with Cilantro and Lime Slaw
With all the flavour (and without all of the deep frying), these fish tacos have everything you could want in a single bite. Crisp and tangy cabbage slaw, pan-seared and flaked fish fill soft flour tortillas before a generous sprinkling of feta cheese. Ingredients: Tilapia fillets • 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) • Red cabbage • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Chipotle sauce (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) (milk, soy, egg, mustard) • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Cilantro • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide).
Allergens
Utensils
Tags
Tilapia
300 g
Flour Tortillas
6 unit(s)
Red Cabbage, shredded
113 g
Spring Mix
56 g
Cilantro
7 g
Feta Cheese, crumbled
0.25 cup
Guacamole
3 tbsp
Chipotle Sauce
2 tbsp
Seasoned Rice Vinegar
2 tbsp
Mexican Seasoning
0.5 tbsp
Oil
1.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Sugar
0.5 tsp
- Roughly chop cilantro.
- Add cabbage, vinegar, half the cilantro, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then toss to coat.
- Pat tilapia dry with paper towels. Season with half the Mexican Seasoning (use all for 4 ppl), salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then tilapia. (NOTE: Don't overcrowd the pan! Cook tilapia in batches, if needed.)
- Cook tilapia, flipping once, until dark golden-brown and cooked through, 2-4 min per side.**
- Transfer to a paper towel-lined plate.
- Wrap tortillas in paper towels. (NOTE: For 4 ppl, make two tortilla packages.)
- Microwave until tortillas are warm and flexible, 30 sec-1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Arrange tortillas on a clean surface.
- Spread chipotle sauce over tortillas.
- Top with spring mix and cabbage slaw.
- Gently break tilapia into large chunks with a fork, then divide between tortillas.
- Dollop guacamole over top.
- Sprinkle with feta and remaining cilantro.
650
kcal
Calories
27
g
Fat
6
g
Saturated Fat
64
g
Carbohydrate
16
g
Sugar
5
g
Dietary Fiber
43
g
Protein
85
mg
Cholesterol
1290
mg
Sodium
0.1
g
Trans Fat
950
mg
Potassium
250
mg
Calcium
5
mg
Iron
with Grilled Garlic Butter Flatbreads
