Louisiana-Style Tilapia
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Louisiana-Style Tilapia

Louisiana-Style Tilapia

with Potato Wedges, Cabbage Slaw, & Spicy Remoulade

Cue the brass band, because your taste buds are about to take a trip to the Big Easy! We’re talking ultra-crunchy blackened tilapia fillets with sides of cabbage-carrot slaw and crispy, smoky potato wedges. It’s all finished with a drizzle of zingy remoulade and some extra hot sauce, if you’re really looking to have a wild night. 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.

Total Time40 minutes


serving amount

12 ounce

Yukon Gold Potatoes

2 unit


3 ounce


1 unit

Chili Pepper

1 teaspoon

Hot Smoked Paprika

2 tablespoon


(Contains Eggs)

2 teaspoon

Dijon Mustard

8 tablespoon

Sour Cream

(Contains Milk)

5 teaspoon

White Wine Vinegar

4 ounce

Shredded Red Cabbage

11 ounce

Regal Springs Tilapia

(Contains Fish)

1 tablespoon

Blackening Spice

½ cup

Panko Breadcrumbs

(Contains Wheat)

1 tablespoon


1 teaspoon

Hot Sauce

Not included in your delivery

1.5 teaspoon


1 teaspoon

Vegetable Oil




Nutrition Values

/ per serving
Energy (kJ)3180 kJ
Calories760 kcal
Fat40 g
Saturated Fat11 g
Carbohydrate62 g
Sugar15 g
Dietary Fiber7 g
Protein37 g
Cholesterol110 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 Bowl
Baking Sheet
Small Bowl
Paper Towel
Large Pan



Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens; finely chop whites until you have 1 TBSP (2 TBSP for 4 servings). Trim, peel, and grate carrot on the largest holes of a box grater; add to a medium bowl. Finely chop chili.

Roast Potatoes and Make Remoulade

Toss potatoes on a baking sheet with a drizzle of oil, half the paprika, salt, and pepper. Roast until golden brown and crispy, 20-25 minutes. Meanwhile, in a small bowl, combine mayonnaise, mustard, 1 package sour cream (2 packages for 4 servings), scallion whites, remaining paprika, 1 tsp vinegar (2 tsp for 4; you’ll use the rest later), and a pinch of chili to taste. Season with salt and pepper. Set aside.

Make Slaw

Meanwhile, to bowl with carrot, add cabbage, 2 TBSP scallion greens (4 TBSP for 4 servings), 2 packages sour cream (4 packages for 4; you’ll use the rest later), 1½ tsp sugar (3 tsp for 4), and remaining vinegar. Season with a big pinch of salt and pepper; toss to combine.

Coat Fish

Halve tilapia fillets lengthwise (you’ll have a larger piece and a smaller piece). Pat dry with paper towels and season all over with salt and pepper. In a shallow dish, combine Blackening Spice, remaining sour cream, and 1 TBSP water (2 TBSP for 4 servings). On a plate, combine panko and cornstarch; season with salt. Dip each fillet into sour cream mixture, then press into panko mixture, coating all over.

Fry Fish

Heat a ⅓-inch layer of oil in a large, preferably nonstick, pan over mediumhigh heat. Once oil is hot enough that a pinch of breadcrumbs sizzles when added to the pan, add tilapia and cook until crust is golden and fish is cooked through, 2-3 minutes per side. (TIP: The smaller pieces will cook faster.) Transfer to a paper-towel-lined plate and season with salt. (For 4 servings, fry fish in batches.)


Divide tilapia, slaw, and potatoes between plates. Serve with remoulade on the side. For an extra kick, drizzle tilapia with hot sauce. Garnish with any remaining scallion greens.

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