Beachy tilapia tacos with cubanelle slaw - Extra large standard

Beachy Tilapia Tacos with Cubanelle Slaw

Roasted Garlic Mayo Schmear

840 cals

10 mins

Pre-chopped
One-pot
Easy clean-up
Member favourite
No added dairy

Description

All you need is 10 minutes and some rapido moves. Warm tortillas welcome pan-seared tilapia fillets spiced with our Mexican Moments seasonings. A fun slaw combines finely sliced cubanelle pepper, cabbage and scallion tinged with white balsamic. Give it all some slide with roasted garlic mayo.

Contains:

Eggs • Sulphites • Tilapia • Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 2 Sustainably-raised tilapia fillets (BAP-certified)

  • 1 Cubanelle pepper

  • 1 Scallion

  • 150g Shredded cabbage

  • 15g Minced roasted garlic

  • 30ml White balsamic vinegar

  • 60ml Mayonnaise

  • 6 Wheat flour tortillas

  • 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)

Nutrition

Total fat

45g

Saturated Fat

6g

Sodium

1120mg

Total carbs

67g

Sugar

10g

Protein

41g

Fibres

5g

Recipe Instructions

Beachy Tilapia Tacos with Cubanelle Slaw - Step #1 Sauté the cubanelle pepper
Step 1: Sauté the cubanelle pepper
  • Halve, core and thinly slice the cubanelle pepper lengthwise; halve crosswise.
  • In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
  • Add the cubanelle pepper and S&P. Sauté, 1 to 2 min., until crisp-tender.
  • Add ⅓ of the vinegar; toss well.
  • Transfer to a bowl. Wipe out and reserve the pan.
Beachy Tilapia Tacos with Cubanelle Slaw - Step #2 Cook the tilapia
Step 2: Cook the tilapia
  • Pat the tilapia dry; season with ½ the spices and S&P.
  • In the reserved pan, heat a drizzle of oil on medium-high.
  • Add the tilapia* and cook, 2 to 3 min. per side, until golden brown and cooked through.
  • Transfer to a plate and flake into large pieces.

  • Cod: same instruction as above.
Beachy Tilapia Tacos with Cubanelle Slaw - Step #3 Make the slaw
Step 3: Make the slaw
  • Meanwhile, thinly slice the scallion crosswise.
  • In a large bowl, combine the remaining vinegar and spices, a drizzle of oil and S&P.
  • Add the cabbage, cubanelle pepper and scallion; toss well.
Beachy Tilapia Tacos with Cubanelle Slaw - Step #4 Warm the tortillas
Step 4: Warm the tortillas
  • Wrap the tortillas in a slightly dampened paper towel.
  • On a plate, microwave, in 10 sec. increments, until warm.
Beachy Tilapia Tacos with Cubanelle Slaw - Step #5 Make the garlic mayo
Step 5: Make the garlic mayo
  • In a small bowl, combine the mayo, garlic and S&P.
Beachy Tilapia Tacos with Cubanelle Slaw - Step #6 Plate your dish
Step 6: Plate your dish
  • Divide the tortillas between your plates.
  • Spread with a spoonful of the garlic mayo.
  • Top with the tilapia and a spoonful of the slaw.
  • Serve the remaining garlic mayo and slaw on the side. Bon appétit!