Protein Swap | 10-Minute Tilapia Tacos
with Radish-Apple Slaw & Avocado Cream
Cooking time
10 minutes
Servings
2/4
Calories
860 /serving
Tick tock taco! Give the golden tilapia a dusting of America Latina spices. They’ll land on warmed flour tortillas swooshed with a smooth mix of avocado purée and sour cream. Top with a sharp slaw that’s crisp to the power of two with radishes and apple.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 100g Radishes
- 150g Shredded cabbage
- 1 Apple
- 30ml Apple cider vinegar
- 114g Avocado purée
- 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)
Aluminum foil
Total Fat
54 g
Saturated Fat
12 g
Sodium
1200 mg
Total Carb
47 g
Sugars
5 g
Protein
48 g
Fibre
5 g
Preparation
Mise en place
Preheat the oven to 450°F. Thinly slice the radishes. Grate the apple.
Warm the tortillas
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.
Cook the tilapia
Meanwhile, 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.
Make the slaw
Meanwhile, in a medium bowl, combine the cabbage, radishes, apple, vinegar, 1 tbsp oil (double for 4 portions), the remaining spices and S&P.
Make the avocado cream & serve
In a small bowl, combine the avocado purée, sour cream and S&P. Divide the tortillas between your plates. Spread with the avocado cream. Top with the tilapia and slaw. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
