Quick Taco-Spiced Fish
with Lime Rice & Avocado Cream
Cooking time
15 minutes
Servings
2/4
Calories
450 /serving
We love the fresh vibes on these plates: warm and flaky fish with Mexican spices, pre-cooked rice sharpened with lime juice, crisp and tangy pickled cabbage. A soft drizzle of sour cream and avocado ties everything together in 15 minutes.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 150g Shredded cabbage
- 227g Pre-cooked basmati rice
- 57g Avocado purée
- 43ml Sour cream
- 11g Mexican Moments spices (chili powder, sugar, garlic, paprika, tapioca starch, coriander seeds, salt, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
- 30ml Lime juice
Contains: Milk • Tilapia
You will need:
Large pan (non-stick if possible)
Microwave
Oil
Salt & pepper (S&P)
Total Fat
14 g
Saturated Fat
4 g
Sodium
400 mg
Total Carb
48 g
Sugars
4 g
Protein
35 g
Fibre
3 g
Preparation
Make the pickled cabbage & avocado cream
- In a medium bowl, combine the cabbage, ⅔ of the lime juice, a drizzle of oil and S&P.
- In a small bowl, combine the sour cream, avocado purée, 1 tbsp water (double for 4 portions) and S&P.
Cook the tilapia
- Pat the tilapia dry; season with 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.
Warm the rice
- Meanwhile, poke small holes in the bag of rice.
- Microwave, 1 to 1 ½ min., until heated through.
- Transfer to a bowl and add the remaining lime juice and S&P; stir well.
Plate your dish
- Divide the rice between your plates.
- Top with the tilapia and pickled cabbage.
- Serve the avocado cream on the side. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
