Beachside Fish Tacos
with Zingy Salsa & Spiced Sour Cream
Cooking time
20 minutes
Servings
4
Calories
550 /serving
Kids can help operate this beachside taco stand. Each warm tortilla gets its fill of flaky tilapia with baked-in Mexican spices. It’s set off with ribbons of crisp lettuce, a bright tomato and cucumber salsa and a dollop of sour cream for lushness.
We will send you:
- 4 Sustainably-raised tilapia fillets (BAP-certified)
- 2 Cucumbers
- 1 Head of lettuce
- 2 Tomatoes
- 30ml Apple cider vinegar
- 86ml Sour cream
- 12 Wheat flour tortillas
- 22g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk • Sulphites • Tilapia • Wheat
You will need:
Aluminum foil
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
17 g
Saturated Fat
5 g
Sodium
1060 mg
Total Carb
60 g
Sugars
7 g
Protein
41 g
Fibre
5 g
Preparation
Bake the tilapia
- Preheat the oven to 450°F.
- Pat the tilapia* dry; season with ⅔ of the spices and S&P.
- Arrange on a lined sheet pan and bake, 8 to 10 min., until cooked through.
- Transfer to a bowl and flake into large pieces.
Mise en place
- Meanwhile, thinly slice the lettuce crosswise.
- Small-dice the cucumbers and tomatoes.
Make the salsa
- In a medium bowl, combine the cucumbers, tomatoes, vinegar, 1 tbsp oil, ½ the remaining spices and S&P.
Warm the tortillas
- Stack and tightly wrap the tortillas in aluminum foil.
- Warm directly on an oven rack, 6 to 8 min., until heated through.
Make the spiced sour cream
- Meanwhile, in a small bowl, combine the sour cream, remaining spices and S&P.
Plate your dish
- Divide the tortillas between your plates.
- Spread with the spiced sour cream.
- Top with the tilapia, lettuce and salsa. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
