Protein Swap | Southern Tilapia Caesar Salad Sandwiches
with Brussels Sprouts & Toasted Almonds
Cooking time
25 minutes
Servings
2/4
Calories
700 /serving
This is what it looks like when Caesar goes on vacation in Louisiana! Doused with smoky spices, tender tilapia nestles into pan-warmed buns, with a salad par excellence: slivered Brussels, almonds and cabbage, coated in thick and creamy Caesar dressing.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 200g Brussels sprouts
- 150g Shredded cabbage
- 30ml Apple cider vinegar
- 45ml Caesar vinaigrette
- 25g Almonds
- 2 Artisan hamburger buns
- 8g Mesquite Coast spices (onion, garlic, paprika, salt, brown sugar, cumin, red bell pepper, oregano, coriander seeds, Cayenne pepper, black pepper, thyme, citric acid, canola oil, cellulose, hickory smoke flavour)
Contains: Almonds • Barley • Eggs • Milk • Mustard • Sulphites • Tilapia • Wheat
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
34 g
Saturated Fat
5 g
Sodium
800 mg
Total Carb
58 g
Sugars
10 g
Protein
43 g
Fibre
9 g
Preparation
Toast the almonds
- Heat a large, dry pan (non-stick if possible) on medium.
- Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a bowl and reserve the pan.
Toast the buns
- In the same pan, heat a drizzle of oil on medium-high.
- Add the buns, cut-sides down, and toast, 1 to 2 min., until warmed through and beginning to brown.
- Transfer to a plate and reserve the pan.
Cook the shrimp
- Pat the shrimp dry (remove the shells from the tails if desired); season with the spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium.
- Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
Make the salad
- Halve the Brussels sprouts lengthwise, then thinly slice crosswise.
- In a large bowl, combine the vinegar, vinaigrette, a drizzle of oil and S&P.
- Add the cabbage, Brussels sprouts and almonds; toss well.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the shrimp, a spoonful of the salad and a bun top.
- Serve the remaining salad on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
