Sheet Pan Tilapia Tacos
with DIY Baja Sauce
Family-friendly fish tacos, without the fuss of frying! This simple sheetpan supper makes weeknight meals a breeze. Corn and peppers roast alongside tex-mex spiced Tilpia. Everyone in the family can load up their tacs as they'd like with DIY Baja sauce, veggies, lime and flakes of tender tilapia
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 Sulphites, Wheat May contain Egg, Milk, Tree nuts, Sesame, Soy, Wheat)
1 unit(s)
Sweet Bell Pepper
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Soy, Gluten, Fish, Sulphites, Egg, Tree nuts, Wheat, Sesame, Mustard, Milk, Crustaceans)
1 unit(s)
Lime
1 unit(s)
Sour Cream
(Contains Milk)
2 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
56 g
Green Cabbage, shredded
113 g
Corn Kernels
Not included in your delivery
1 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Core, then cut pepper into 1/2-inch strips.
HEY TESTER! PLEASE CUT SOME OF THE PEPPER INTO 1/4-INCH STRIPS, THEN CONFIRM TIMING AND PREFERENCE.
- Add peppers and 1/2 tbsp (1 tbsp) oil to one side of a parchment-lined baking sheet. Season with salt and pepper, then toss to combine.
- Pat tilapia dry with paper towels, then season with salt and pepper.
- Add tilapia to other side of sheet. Spread Tex-Mex paste onto tops of tilapia. Drizzle 1/2 tbsp (1 tbsp) oil over top.
- Bake in the middle of the oven until peppers are tender and tialpia is cooked through, 10-14 min.**
HEY TESTER! DOES THIS NEED TWO SHEETS FOR 4 PPL? PLS CONFIRM
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) butter. Swirl until melted.
- Add corn and 2 tbsp (1/4 cup) water. Stir to combine. Cover and cook, stirring occasionally, until tender, 5-6 min. Season with salt and pepper.
- Remove from heat. Set aside, still covered.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Add lime zest, half the lime juice, 1 tbsp (2 tbsp) mayo and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then combine.
- Add cabbage, then toss to combine.
- Add sour cream, remaining mayo, 1 tsp (2 tsp) lime juice and 1/4 tsp (1/2 tsp) sugar to a small bowl. Season with salt and pepper, then combine.
HEY TESTER! PLEASE CONFIRM AMOUNT OF LIME JUICE/SUGAR NEEDED.
- Just before serving, wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 30 sec-1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
- When tilapia is done, use 2 forks to break tilapia up into large flakes.
- Divide tortillas between plates.
- Spread Baja sauce onto tortillas.
- Top each tortilla with tilapia, peppers, corn and cabbage.
- Squeeze a lime wedge over top, if desired.