Lemon Pepper Cornmeal Crusted 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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
300 g
Tilapia
(Contient Tilapia)
6 pièce(s)
Tortillas de farine
(Contient Sulfites, Blé Peut contenir Soya, Avoine, Seigle, Sésame, Triticale, Lait)
¼ tasse(s)
Chapelure panko
(Contient Blé)
170 g
Mélange pour salade de chou
1 pièce(s)
Jalapeno
7 g
Coriandre
4 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Blé, Crustacés, Poisson, Moutarde, Sésame, Soya, Lait, Sulfites, Oeuf)
1 cs
Poivre au citron
(Peut contenir Sésame, Soya, Sulfites, Noix, Blé, Lait, Moutarde, Arachides)
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
Informations nutritionnelles
Ustensiles
Instructions
- 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 the cilantro-mayo.
- Working with one fillet at a time, press each piece of fish into the panko to coat completely.
- Set on a parchment-lined 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?
- Add coleslaw cabbage mix, remaining mayo, remaining cilantro and 1 tbsp reserved pickling liquid (dbl for 4 ppl) to a large bowl. 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, drain pickled veggies, discarding remaining pickling liquid.
- Divide tortillas between plates. Top with coleslaw, fish and pickled jalapenos.
- Meanwhile, drain pickled veggies, discarding remaining pickling liquid.
- Using two forks, gently flake tilapia into bite-sized pieces.
- Divide tortillas between plates. Top with coleslaw, fish and pickled jalapenos.
- Sprinkle remaining cilantro over top.