Easy Breezy Fish Tacos
with Colourful Creamy Lime Slaw
Cooking time
15 minutes
Servings
4
Calories
620 /serving
Imagine an ocean breeze at the beach and you’ll get the laidback vibe of these tacos. Let the oven handle the fish and tortillas, while you make an easy cuke and tomato slaw. Then have the kids assemble the works while you relax.
We will send you:
- 4 Sustainably-raised tilapia fillets (BAP-certified)
- 1 Scallion
- 1 Cucumber
- 1 Tomato
- 300g Shredded cabbage
- 90ml Mayonnaise
- 12 Wheat flour tortillas
- 8g Tex-Mex Mood spices (paprika, salt, oregano, canola oil, celery seeds, garlic, onion, black pepper, Cayenne pepper, cellulose fiber, cumin, bay leaves, hickory smoke flavour)
- 30ml Lime juice
Contains: Eggs • Sulphites • Tilapia • Wheat
You will need:
Aluminum foil
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Whisk
Total Fat
26 g
Saturated Fat
4 g
Sodium
830 mg
Total Carb
58 g
Sugars
6 g
Protein
39 g
Fibre
4 g
Preparation
Bake the tilapia
- Preheat the oven to 450°F.
- Pat the tilapia* dry; rub with the spices, a drizzle of oil and S&P.
- Arrange on a lined sheet pan and bake, 8 to 10 min., until cooked through.
- Allow to cool slightly, then flake into large pieces.
Warm the tortillas
- Meanwhile, stack and tightly wrap the tortillas in aluminum foil.
- Warm directly on an oven rack, 6 to 8 min., until heated through.
- Keep wrapped until ready to serve.
Mise en place
- Meanwhile, thinly slice the scallion crosswise.
- Halve the cucumber lengthwise; thinly slice crosswise.
- Small-dice the tomato.
Make the slaw
- In a large bowl, whisk the mayo, lime juice and S&P.
- Add the cabbage, tomato, cucumber and scallion; toss well.
Plate your dish
- Divide the tortillas between your plates.
- 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.
