Crunch Time Tilapia Tacos
with Nutty Slaw, Avocado Purée & Lime
Cooking time
10 minutes
Servings
2/4
Calories
620 /serving
Let’s sync our watches! We recognize that sometimes the thing you’re most short on in the kitchen is time, so we’ve organized these fun fish tacos for ultra-fast delivery. From the bottom up, it goes something like this: warm wheat tortillas schmeared with a smooth avocado purée. Top that with morsels of seared tilapia imbued with sweet, smoky, herby seasonings. A lime- and honey-dressed slaw goes on top, with cashews for some key crunchiness.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 150g Shredded cabbage
- 100g Matchstick carrots
- 50g Sliced red onions
- 1 Lime
- 57g Avocado purée
- 25g Roasted cashews
- 14g Honey
- 6 Wheat flour tortillas
- 8g From Baja to Cuba spices (brown sugar, smoked paprika, oregano, cumin, onion, garlic, kosher salt)
Contains: Cashews, Tilapia, Wheat
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Aluminium foil
Total Fat
24 g
Saturated Fat
5 g
Sodium
790 mg
Total Carb
66 g
Sugars
16 g
Protein
39 g
Fibre
8 g
Preparation
Warm the tortillas
Preheat the oven to 450°F. Stack and tightly wrap the tortillas in aluminum foil. Bake directly on an oven rack, 6 to 8 min., until heated through.
Cook the tilapia
Meanwhile, pat the tilapia dry with paper towel; 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 bowl and flake into small pieces. Keep warm.
Mise en place
Meanwhile, halve the lime; juice ½ and quarter the remaining ½. Roughly chop the cashews.
Make the slaw
In a large bowl, combine the lime juice, honey, a drizzle of oil, the remaining spices and S&P. Add the cabbage, carrots, onions and ½ the cashews; toss well.
Plate your dish
Divide the tortillas between your plates. Spread with the avocado purée. Top with the tilapia and a spoonful of the slaw. Garnish with the remaining cashews and the lime wedges. Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
