Cajun Blackened Tilapia Lettuce Wraps
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Cajun Blackened Tilapia Lettuce Wraps

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...

Protein Smart
Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time10 minutes


serving amount

2 unit


1 unit

Black Beans

1 unit


1 unit

Baby Lettuce

1 teaspoon

Garlic Powder

1 unit

Veggie Stock Concentrate

11 ounce


(Contains Fish)

1 tablespoon

Blackening Spice

1.5 tablespoon

Sour Cream

(Contains Milk)

1 ounce

Sweet Thai Chili Sauce

Not included in your delivery



2 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories520 kcal
Fat12 g
Saturated Fat3 g
Carbohydrate58 g
Sugar12 g
Dietary Fiber11 g
Protein42 g
Cholesterol85 mg
Sodium590 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Paper Towel
Large Pan
Small Bowl



• 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.

Start Beans

• 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.

Cook Fish

• 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.

Make Crema

• 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.

Finish Beans & Tilapia

• 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.

Finish & Serve

• 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°.