Protein Swap | Baja-Spiced Tilapia Tacos
with Yogurt-Dressed Slaw
Cooking time
20 minutes
Servings
2/4
Calories
600 /serving
What’s that, your favourite taco stand is shuttered this week? No hay problema! With a few smart moves, you can make tilapia tacos in no time at all. Plus, a snappy yogurt sauce to both dress that creamy cabbage-carrot slaw and daub into those wonderfully oven-warmed tortillas.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 1 Lime
- 150g Shredded cabbage
- 200g Matchstick carrots
- 14g Cilantro
- 100g Greek yogurt
- 6 Wheat flour tortillas
- 12g From Baja to Cuba spices (brown sugar, smoked paprika, oregano, cumin, onion, garlic, kosher salt)
Contains: Milk • Sulphites • Tilapia • Wheat
You will need:
Aluminum foil
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Zester
Total Fat
16 g
Saturated Fat
4 g
Sodium
810 mg
Total Carb
74 g
Sugars
13 g
Protein
45 g
Fibre
8 g
Preparation
Warm the tortillas
- Preheat the oven to 450°F.
- 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, finely chop the cilantro leaves and stems.
- Zest and quarter the lime.
Cook the shrimp
- Pat the shrimp dry and remove the shells from the tails.
- In a medium bowl, combine the spices, up to ½ the lime zest, a drizzle of oil and S&P.
- Add the shrimp; toss well.
- In a large pan (non-stick if possible), heat a generous drizzle of oil on medium-high.
- Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
- Transfer to a plate.
Make the yogurt sauce
- In a small bowl, combine the yogurt, ½ the cilantro, the juice of up to ½ the lime wedges and S&P.
Make the slaw
- In a large bowl, combine 2 tbsp of the yogurt sauce (double for 4 portions), the carrots, cabbage, a drizzle of oil, the remaining lime zest and S&P.
Plate your dish
- Divide the tortillas between your plates.
- Top with the remaining yogurt sauce, a spoonful of the slaw and the shrimp.
- Garnish with the remaining cilantro and lime wedges.
- Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
