Mexican Spiced 2x Tilapia & Cabbage-Radish Slaw
with Guacamole & Tomato-Cilantro Salsa
- Fish
- Milk
- Eggs
- Wheat
Golden-crusted tilapia gets a spicy Mexican kick, topped with crunchy cabbage-radish slaw, fresh salsa, smoky red pepper crema, and creamy guacamole. All the flavors of your favorite taco shop on one plate, and it’s ready in under 30 minutes!
Ingredients
22 ounce
Tilapia
(Contains: Fish)
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
4 tablespoon
Mayonnaise
(Contains: Eggs)
3 unit
Radishes
4 ounce
Shredded Red Cabbage
1 unit
Tomato
1 unit
Lime
4 tablespoon
Guacamole
½ tablespoon
Mexican Spice Blend
4 ounce
Coleslaw Mix
1 tablespoon
Flour
(Contains: Wheat)
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Pat tilapia* dry with paper towels; season all over with half the Mexican Spice Blend (all for 4 servings), salt, and pepper. Sprinkle both sides with flour; press to adhere.
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tilapia and cook until lightly browned, 2-3 minutes. Flip; cook until opaque and cooked through, 2-3 minutes more.
Turn off heat; transfer tilapia to a plate.
Pat tilapia* dry with paper towels; season all over with half the Mexican Spice Blend (all for 4 servings), salt, and pepper. Sprinkle both sides with flour; press to adhere.
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tilapia and cook until lightly browned, 2-3 minutes. Flip; cook until opaque and cooked through, 2-3 minutes more.
Turn off heat; transfer tilapia to a plate.
Divide slaw between plates. Top with tilapia. Drizzle fish with smoky red pepper crema and dollop with guacamole. Garnish with salsa and serve with a squeeze of lime juice.
Divide slaw between plates. Top with tilapia. Drizzle fish with smoky red pepper crema and dollop with guacamole. Garnish with salsa and serve with a squeeze of lime juice.
