Blackened Tilapia Tacos
with Orange-Chayote Slaw & Smoked Mayo
Cooking time
15 minutes
Servings
2/4
Calories
800 /serving
Things are looking bright for fish tacos: we’re zhuzhing them up with fresh orange. This easy citrus and crisp chayote slaw is a refreshing counterpoint to the smokiness of blackened tilapia fillets, set down on warm tortillas with a smear of spiced mayo.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 150g Shredded cabbage
- 1 Orange
- 1 Chayote
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 6 Wheat flour tortillas
- 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Eggs • Sulphites • Tilapia • Wheat
You will need:
Large pan (non-stick if possible)
Microwave
Oil
Peeler
Salt & pepper (S&P)
Total Fat
40 g
Saturated Fat
5 g
Sodium
570 mg
Total Carb
73 g
Sugars
13 g
Protein
41 g
Fibre
9 g
Preparation
Mise en place
- Peel, quarter and thinly slice the chayote.
- Cut off the top and bottom of the orange; cut away the peel and white pith. Cut between the membranes to separate the segments.
- In a large bowl, squeeze the juice from the remaining membranes and add the segments.
Cook the tilapia
- Pat the tilapia dry; season with ¾ of the spices and S&P.
- In a large pan (non-stick if possible), 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.
Make the slaw
- Meanwhile, to the bowl of orange segments, add the cabbage, chayote, vinegar, a drizzle of oil and S&P; toss well.
Make the smoked mayo
- In a small bowl, combine the mayo, remaining spices and S&P.
Warm the tortillas & serve
- Wrap the tortillas in a slightly dampened paper towel.
- On a plate, microwave, in 10 sec. increments, until warm.
- Divide the tortillas between your plates.
- Spread with the smoky mayo.
- Top with the slaw and tilapia. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
