Tilapia Tacos & Spicy Salsa Verde Sour Cream
with Crisp String Pea Slaw
Cooking time
10 minutes
Servings
2/4
Calories
510 /serving
Swim with the tide and you’ll get there faster. On a busy midweek night, these tasty tacos arrive in the stroke of time (only 10 minutes of cooking required). After pan-searing, moist and flaky white fillets fall into bite-size chunks without much effort, prickled with Mexican-themed spices. Drop them onto warm wheat tortillas topped with salsa verde and sour cream for piquancy. The sharp slaw contains three crisp amigos: cabbage, radishes and string peas.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 100g Radishes
- 150g Shredded cabbage
- 100g String peas (sugar snap peas or snow peas)
- 30ml Apple cider vinegar
- 45ml Salsa verde
- 43ml Sour cream
- 6 Wheat flour tortillas
- 6g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Milk, Sesame, Sulphites, Tilapia, Wheat
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Microwave
Total Fat
17 g
Saturated Fat
6 g
Sodium
960 mg
Total Carb
53 g
Sugars
11 g
Protein
39 g
Fibre
6 g
Preparation
Cook the tilapia
Pat the tilapia dry with paper towel; season with ⅔ 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. Keep warm.
Mise en place
Meanwhile, halve the string peas crosswise on an angle. Thinly slice the radishes.
Make the slaw
In a medium bowl, combine the cabbage, string peas, radishes, vinegar, a drizzle of oil, the remaining spices and S&P.
Make the salsa verde sour cream
In a small bowl, combine the sour cream, salsa verde and S&P.
Warm the tortillas
Wrap the tortillas in a slightly dampened paper towel. On a plate, microwave, in 10 sec. increments, until warm.
Plate your dish
Divide the tortillas between your plates. Spread with the salsa verde sour cream. Top with the tilapia and a spoonful of the slaw. Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
