Quick Tilapia Tacos
with Crisp Radish Slaw & Avocado Purée
Cooking time
10 minutes
Servings
2/4
Calories
640 /serving
Let’s make a quick stop at a beachside taco stand in Baja. Warm flour tortillas set the tone, lightly pan-toasted until golden-brown. Swoosh each one with a smooth layer of our pre-made avocado purée. Then lay down moist and flaky fillets of tilapia, wafting with smoky seasonings. Top the fish with a crisp radish, onion and cabbage slaw and call it done in just 10 minutes. Surf’s up!
We will send you:
- 2 Tilapia fillets
- 100g Radishes (or French radishes)
- 150g Shredded green cabbage
- 50g Sliced red onions
- 30ml Rice vinegar
- 114g Avocado purée
- 6 Wheat flour tortillas
- 8g From Baja to Cuba spices (brown sugar, smoked paprika, oregano, cumin, onion, garlic, kosher salt)
Contains: Tilapia, Sulphites, Wheat
You will need:
Large pan
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
32 g
Saturated Fat
6 g
Sodium
1320 mg
Total Carb
57 g
Sugars
12 g
Protein
36 g
Fibre
9 g
Preparation
Cook the tilapia
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Pat the tilapia* dry with paper towel; season with ⅔ of the spices and S&P. Cook, 2 to 3 min. per side, until golden brown and cooked through. Transfer to a plate.
Toast the tortillas
Meanwhile, heat a second large, dry pan on medium. Working in batches, toast the tortillas, 30 sec. to 1 min. per side, until lightly browned. Transfer to a plate.
Make the slaw
Thinly slice the radishes. In a medium bowl, combine the radishes, cabbage, onions, vinegar, 2 tbsp oil (double for 4 portions), the remaining spices and S&P.
Plate your dish
Divide the tortillas between your plates. Spread with the avocado purée. Top with the tilapia (flake into large pieces) and a spoonful of the slaw. Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
