Grilled tilapia? Let's taco 'bout it! We've brought in some Mexican flavour favourites to create punchy tilapia tacos for a night in the backyard. You're looking at a base of creamy coleslaw, topped with smoky tilapia, fresh lime crema and a sweet-meets-heat pineapple-jalapeño salsa!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
300 g
Tilapia
(Contains Tilapia)
1 tbsp
Mexican Seasoning
(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)
1 unit(s)
Garlic, cloves
95 g
Pineapple
1 unit(s)
Lime
1 unit(s)
Jalapeño
7 g
Chives
170 g
Coleslaw Cabbage Mix
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
1 unit(s)
Sour Cream
(Contains Milk)
6 unit(s)
Wooden Skewers
¼ tsp
Salt*
¼ tsp
Pepper*
¾ tsp
Sugar*
1 tbsp
Oil*
If you've opted to get tilapia, skip soaking the skewers. Save the skewers for another creation.