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Golden-Crusted BBQ Tilapia Wraps
with Marinated Cabbage and Potato Wedges
White fish pieces, topped with crispy shallots, are oven-baked until crisp before being wrapped in flour tortillas and bright veggies. This wholesome family fave comes with a side of golden potato wedges and a delicious BBQ sauce.
Ingredients: Russet potato • Tilapia fillets • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Red cabbage • Roma tomatoes • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • BBQ seasoning (sugar (sugar, maltodextrin, brown sugar, molasses powder), salt, tomato powder, paprika powder, spices, garlic powder, onion powder, worcestershire sauce powder (maltodextrin, worcestershire sauce (distilled vinegar, molasses, corn syrup, salt, caramel color, garlic powder, sugar, spices(celery seed), tamarind, natural flavor, sulphite), silicon dioxide), canola oil, citric acid, herbs, sodium diacetate, silicon dioxide (anti-caking agent), natural flavor) (sulphites).
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)
2 unit(s)
Russet Potato
113 g
Red Cabbage, shredded
1 unit(s)
Tomato
28 g
Spring Mix
28 g
Crispy Shallots
(Contains Wheat May contain Gluten)
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
4 tbsp
BBQ Sauce
(Contains Mustard May contain Gluten, Sulphites, Egg, Wheat, Sesame, Crustaceans, Soy, Fish, Milk)
⅓ cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
2 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
BBQ Seasoning
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
Not included in your delivery
1.33 tbsp
Oil*
1 tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/2-inch wedges.
- Add potatoes, half the BBQ seasoning and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper. Toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, add cabbage, vinegar and 1 tsp (2 tsp) sugar to a large bowl. Season with salt and pepper. Toss to coat.
- Make a small cut in the package of crispy shallots. Gently crush shallots in the package with your hands or a heavy-bottomed pan until shallots are resembling fine crumbs.
- Combine crispy shallot crumbs, panko and 1 tsp (2 tsp) oil in a medium bowl.
- Line a baking sheet with parchment paper.
- Measure out 2 tbsp (4 tbsp) mayo to coat tilapia. (NOTE: Reserve remaining mayo for BBQ-mayo sauce in step 4.)
- Pat tilapia dry with paper towels. Season with salt, pepper and remaining BBQ Seasoning, then transfer to prepared baking sheet.
- Spread measured mayo over top. Top with crispy shallot mixture, pressing down gently to adhere.
- Roast tilapia in the bottom of the oven until topping is golden-brown and tilapia is cooked through 10-14 min.**
- Meanwhile, cut tomato into 1/4-inch pieces. Season with salt and pepper.
- Combine BBQ sauce and remaining mayo in a small bowl. (NOTE: This is your dipping sauce.)
- When tilapia is almost done, 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.)
- Before assembling wraps, using a fork, portion each tilapia fillet into 6 large pieces. (You will have 12 pieces for 2 ppl and 24 pieces for 4 ppl.)
- Arrange tortillas on a clean surface. Spread some of the BBQ-mayo sauce down the middle of each tortilla.
- Top with spring mix, marinated cabbage, tilapia and tomato.
- Divide potato wedges and wraps between plates.
- Serve with remaining BBQ-mayo dip alongside.