Seared Tilapia Tacos
with Mexican Crema & Apple-Pepita Slaw
Cooking time
15 minutes
Servings
2/4
Calories
500 /serving
Come join us under the palapa, out of the sun, for taco time at the playa. Corn tortillas get us off to a tasty start, spread with luscious Mexican crema. Each one is topped with seared fish and a refreshing apple-pepita slaw.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 300g Shredded cabbage
- 57g Diced apples
- 30ml Apple cider vinegar
- 25g Roasted pepitas (pumpkin seeds)
- 60ml Crema
- 6 Corn 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)
Contains: Milk • Sulphites • Tilapia
You will need:
Large pan (non-stick if possible)
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
19 g
Saturated Fat
5 g
Sodium
680 mg
Total Carb
49 g
Sugars
9 g
Protein
37 g
Fibre
8 g
Preparation
Cook the tilapia
- Preheat the oven to 450°F.
- Pat the tilapia dry; season with all but a pinch 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 large pieces.
Make the slaw & spiced crema
- Meanwhile, in a medium bowl, combine the cabbage, apples, pepitas, vinegar, a drizzle of oil and S&P.
- In a small bowl, combine the crema, remaining spices and S&P.
Warm the tortillas
- Arrange the tortillas on a lined sheet pan.
- Bake, flipping halfway, 4 to 6 min., until warmed through.
Plate your dish
- Divide the tortillas between your plates.
- Spread with the spiced crema.
- Top with a spoonful of the slaw and the tilapia.
- Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
