Protein Swap | Spicy Tandoori Tilapia Burgers
with Mango Mayo & Cilantro Slaw
Cooking time
10 minutes
Servings
2/4
Calories
660 /serving
Condiments, folks, that’s what we’re talkin’ about! Mango chutney and lemon make the most divine mayo to spread on toasted buns, while cilantro heightens the flavours in our convenient coleslaw mix. It's low effort for maximum results with these Indian-inspired fish burgers.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 14g Cilantro
- 200g Coleslaw mix
- 30g Mango chutney
- 60ml Mayonnaise
- 10ml Tandoori paste
- 2 Artisan hamburger buns
- 15ml Lemon juice
Contains: Barley • Eggs • Tilapia • Wheat
You will need:
Oil
Salt & pepper (S&P)
Medium pan (non-stick if possible)
Total Fat
34 g
Saturated Fat
4 g
Sodium
1290 mg
Total Carb
54 g
Sugars
14 g
Protein
37 g
Fibre
4 g
Preparation
Cook the cod
- In a medium bowl, combine the tandoori paste, a splash of the lemon juice and a drizzle of oil.
- Add the cod; carefully toss to coat.
- In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the cod* and cook, 2 to 3 min. per side, until golden brown and cooked through.
Make the mango mayo & slaw
- Meanwhile, pick the cilantro leaves off the stems.
- In a small bowl, combine the mango chutney, mayo, remaining lemon juice and S&P.
- In a second medium bowl, combine the coleslaw mix, cilantro, 3 tbsp of the mango mayo (double for 4 portions) and S&P.
Toast the buns
- Warm the buns in the toaster.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the remaining mango mayo, the cod, a spoonful of the slaw and a bun top.
- Serve the remaining slaw on the side. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
