Cajun Blackened Tilapia Lettuce Wraps
with Black Beans, Scallions & Lemony Chili Crema
Cue the brass band, because your taste buds are about to take a trip to the Big Easy! We’re talking tender, flaky blackened tilapia and saucy, smoky red beans piled into cool, crisp lettuce leaves for delicious contrast. It’s all finished with a drizzle of sweet and tangy lemony chili crema, a sprinkle of scallions, and a final squeeze of lemon for your zesty self. Now if we could only perfect our Hurricane cocktail...
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 unit
Black Beans
1 unit
Lemon
1 unit
Baby Lettuce
1 teaspoon
Garlic Powder
1 unit
Veggie Stock Concentrate
11 ounce
Tilapia
(Contains Fish)
1 tablespoon
Blackening Spice
1.5 tablespoon
Sour Cream
(Contains Milk)
1 ounce
Sweet Thai Chili Sauce
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Drain beans. Zest and quarter lemon (for 4 servings, zest one lemon and quarter both). Trim and discard root end from lettuce; separate leaves.
• Heat a drizzle of oil in a medium pot over medium-high heat. Add scallion whites; cook, stirring occasionally, until slightly softened and fragrant, 30-60 seconds. • Stir in beans, garlic powder, stock concentrate, ¼ cup water (1⁄3 cup for 4 servings), and a big pinch of salt and pepper. Bring to a boil, then reduce heat to low and cook until thickened, 7-8 minutes.
• Meanwhile, pat tilapia* dry with paper towels; rub with Blackening Spice and season with salt. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add tilapia and cook until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board.
• In a small bowl, combine sour cream, half the chili sauce (all for 4 servings), juice from half the lemon, and as much lemon zest as you like. • Add water 1 tsp at a time until mixture reaches a drizzling consistency.
• Once beans are done, remove from heat; stir in juice from one lemon wedge (two wedges for 4 servings). • Cut tilapia into 12-16 pieces.
• Divide lettuce leaves between plates; fill with tilapia and as many beans as you like. Sprinkle with scallion greens and drizzle with crema. • Serve with any remaining lemon wedges and any remaining beans on the side.
Tilapia is fully cooked when internal temperature reaches 145°.
