Coconut-Crusted Tilapia Sandwiches
with Mango Slaw & Seasoned Potato Wedges
- Milk
- Tree Nuts
- Wheat
- Fish
- Eggs
- Soy
Golden coconut-crusted tilapia and vibrant mango slaw are piled into toasted buns to create the perfect beachfront-inspired meal. Served with crispy golden potato wedges, this meal is a vacation for your taste buds!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
¼ cup
Shredded Coconut
(Contains: Tree Nuts)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1 tablespoon
Fry Seasoning
16 ounce
Potatoes
11 ounce
Tilapia
(Contains: Fish)
4 ounce
Mango
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
2 unit
Potato Buns
(Contains: Wheat, Soy)
4 ounce
Coleslaw Mix
1 teaspoon
Sriracha
Not included in your delivery
2 tablespoon (tbsp)
Cooking Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
-
Cut potatoes into ½-inch-thick wedges. Quarter lime. Drain mango.
-
Toss potatoes on a baking sheet with a large drizzle of oil, Fry Seasoning, salt, and pepper.
-
Roast on top rack until browned and tender, 20-25 minutes.
- Meanwhile, in a medium bowl, combine mayonnaise, Sriracha, and juice from half the lime (whole lime for 4 servings). Season with a pinch of salt and pepper.
- Add coleslaw mix and mango and toss to combine. Set aside.
-
Halve tilapia* lengthwise (TIP: Each fillet will
have a larger piece and a smaller piece.) Pat dry with paper towels; season with salt and pepper. -
In a shallow dish, combine sour cream and 1 TBSP water (2 TBSP for 4 servings).
-
On a plate, combine panko, shredded coconut, ½ tsp sugar (1 tsp for 4), and a pinch of salt.
-
Dip each fillet into sour cream mixture, then press into panko mixture until evenly coated.
- Heat a ⅓-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is hot enough that a pinch of panko mixture sizzles when added to pan, add coated tilapia and cook until crust is golden and fish is cooked through, 2-3 minutes per side. (TIP: The smaller pieces will cook faster.) (For 4 servings, fry fish in batches.)
- Transfer to a paper-towel-lined plate.
-
While tilapia cooks, halve and toast buns.
-
Fill buns with fried tilapia and mango slaw. Divide sandwiches between plates and serve with potato wedges and remaining lime wedges.
