Quick One-Pan Tilapia Tacos
with Mango Slaw & Cilantro Sour Cream
Cooking time
10 minutes
Servings
2/4
Calories
500 /serving
Make way for some mango sunshine on these beachy tacos. When you toss the sliced fruit with shredded cabbage, cilantro and a little apple cider vinegar, the slaw gives each bite a lift. Keep this 10-minute meal light and tasty with a filling of tilapia fillets, pan-fried to flaky under a sprinkling of Mexican-style spices. Smear the warmed tortillas with cilantro-spiked sour cream before stacking on the surf-side ingredients.
We will send you:
- 2 Tilapia fillets
- 150g Shredded green cabbage
- 1 Bunch of cilantro
- 1 Mango
- 30ml Apple cider vinegar
- 43ml Sour cream
- 6 Wheat flour tortillas
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Sulphites, Tilapia, Wheat
You will need:
Large pan (non-stick if possible)
Peeler
Oil
Salt & pepper (S&P)
Microwave
Total Fat
13 g
Saturated Fat
5 g
Sodium
1040 mg
Total Carb
61 g
Sugars
20 g
Protein
38 g
Fibre
6 g
Preparation
Cook & flake the tilapia
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.
Mise en place
Meanwhile, peel and pit the mango; thinly slice lengthwise. Roughly chop the cilantro leaves and stems.
Make the slaw
In a large bowl, combine the cabbage, mango, vinegar, ½ the cilantro, a drizzle of oil, the remaining spices and S&P.
Warm the tortillas
Wrap the tortillas in a slightly dampened paper towel. On a plate, microwave, in 10 sec. increments, until warm.
Make the cilantro sour cream & serve
In a small bowl, combine the sour cream, 1 tsp water (double for 4 portions), the remaining cilantro and S&P. Divide the tortillas between your plates. Spread with the cilantro sour cream. Top with the tilapia and a spoonful of the slaw. Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
