La Playa Fish Taco Bowls
with Spiced Bulgur & Avocado Crema
Cooking time
15 minutes
Servings
4
Calories
470 /serving
The kids can help build these taco bowls from the bottom up. Bulgur with mellow Mexican spices goes first, followed by flakes of golden brown tilapia. Then comes a tangy slaw popping with cherry tomatoes, and smooth avocado-green crema for finishers.
We will send you:
- 4 Sustainably-raised tilapia fillets (BAP-certified)
- 280g Cherry tomatoes
- 300g Shredded cabbage
- 160g Bulgur
- 30ml Apple cider vinegar
- 114g Avocado purée
- 60ml Crema
- 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:
Sheet pan
Medium pot
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
18 g
Saturated Fat
4 g
Sodium
700 mg
Total Carb
43 g
Sugars
7 g
Protein
36 g
Fibre
13 g
Preparation
Cook the bulgur
- Preheat the oven to 450°F.
- In a medium pot, combine the bulgur, 1 ½ cups water, ½ the spices and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed.
- Fluff the bulgur.
Bake the tilapia
- Meanwhile, pat the tilapia* dry and rub with a drizzle of oil; season with the remaining 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 small pieces.
Make the slaw
- Meanwhile, halve the tomatoes.
- In a large bowl, combine the vinegar, 2 tbsp oil and S&P.
- Add the cabbage and tomatoes; toss well.
Make the avocado crema
- In a medium bowl, combine the avocado purée, crema and S&P.
Plate your dish
- Divide the bulgur between your bowls.
- Top with the tilapia, slaw and avocado crema. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
