Crispy Panko-Coated Tilapia Tacos
with Lemon-Pepper Seasoning and Pickled Jalapeños
The best time of the day is taco time! Crunchy panko-crusted tilapia seasoned with zippy and bright Lemon Pepper seasoning is the star of these tacos. Herby cilantro coleslaw adds texture and creaminess, while pickled jalapeño bring a bit of spice and everything nice.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
300 g
Tilapia
(Contains Tilapia)
6 unit(s)
Flour Tortillas
(Contains Wheat, Sulphites May contain Tree nuts, Egg, Milk, Sesame, Soy)
¼ cup
Panko Breadcrumbs
(Contains Wheat May contain Gluten)
170 g
Coleslaw Cabbage Mix
1 unit(s)
Jalapeño
7 g
Cilantro
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Lemon-Pepper Seasoning
(May contain Triticale, Mustard, Wheat, Sesame, Soy, Peanuts, Sulphites, Milk, Tree nuts)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Nutrition Values
Utensils
Cooking Steps
- Thinly slice jalapeño into 1/4-inch rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- Add vinegar, 2 tbsp water, 2 tsp sugar (dbl both for 4 ppl) and jalapeños to a small pot. Season with salt.
- Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min.
- Remove from heat.
- Transfer jalapeños, including liquid, to a medium bowl. Place in the fridge to cool.
- Heat a medium non-stick pan over medium-high heat.
- Add 2 tsp oil (dbl for 4 ppl), then the panko. Toast, stirring often, until golden-brown, 2-3 min. Transfer to a shallow dish.
- Pat the tilapia dry with paper towels. Season all over with salt and Lemon-Pepper Seasoning.
- Pour the panko into a shallow dish. Coat the tilapia all over with half the mayo.
- Working with one fillet at a time, press each piece of fish into the panko to coat completely.
- Set on a unlined baking sheet. Roast in the middle of the oven, until tilapia is cooked through, 10-12 min.**
Check in dev if this oven placement is good or should it be top?
- Transfer pickled jalapeños to a plate. Set aside.
- Add coleslaw cabbage mix, half the cilantro, remaining mayo and reserved pickling liquid to the medium bowl (from step 1). Season with salt and pepper, then toss to combine.
- Wrap tortillas in foil, then place in the top of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Meanwhile, using two forks, gently flake tilapia into bite-sized pieces.
- Divide tortillas between plates. Top with coleslaw, fish and pickled jalapeños.
- Sprinkle remaining cilantro over top.