Smart Togarashi Tilapia and Slaw Bowls
with Edamame and Guacamole
This Japanese-inspired tilapia bowl hits all the marks: creamy guacamole, zippy tilapia, and crunchy slaw dotted with toasted sesame seeds!
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Ingredients: Tilapia fillets • Coleslaw mix (carrot, green cabbage, red cabbage) • Limes • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Edamame (soy) • 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) • Radish • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Sesame oil • Green onion • Black sesame seeds • Togarashi spice (dried orange peel, chili powder, black sesame seed, chili flakes, dehydrated red bell pepper, white sesame seed, dried seaweed, ginger powder, silicon dioxide) (sesame).
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)
1 unit(s)
Radish
170 g
Coleslaw Cabbage Mix
56 g
Edamame
(Contains Soy)
1 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
1 tbsp
Togarashi Spice
(Contains Sesame May contain Wheat, Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts)
1 tbsp
Sesame Oil
(Contains Sesame)
2 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
1 unit(s)
Lime
3 tbsp
Guacamole
7 g
Black Sesame Seeds
(Contains Sesame)
1 unit(s)
Green Onion
Not included in your delivery
½ tbsp
Oil*
½ tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add 3 cups (6 cups) water to a small pot. Bring to a boil over high heat.
- Meanwhile, cut radish into 1/4-inch half moons.
- Thinly slice green onions.
- Zest, then juice lime.
- Add vinegar, 1/2 tbsp (1 tbsp) lime juice, mayo, half the sesame oil and 1/2 tsp (1 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine.
- Set aside.
- Once water is boiling, add edamame. Cook, stirring occasionally, until bright green and tender, 5-6 min. Drain, then season with salt. Set aside.
- Meanwhile, pat tilapia dry with paper towels.
- Sprinkle with Togarashi Spice, then season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add sesame seeds to the dry pan. Toast, stirring often, until fragrant, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Add reminaing sesame oil and 1/2 tbsp (1 tbsp) oil to the same pan (used in step 3), then tilapia. Cook, stirring occasionally, until tilapia just turns opaque, 2-3 min.**
- Add half the sesame seeds and coleslaw cabbage mix to the large bowl with dressing.
- Toss to combine, then set aside.
- To a small bowl, add guacamole, lime zest, remaining lime juice and 1/2 tbsp (1 tbsp) water. Season with salt and pepper, then whisk to combine.
- Divde slaw between bowls.
- Top with tilapia, edamame and radishes.
- Drizzle with guacamole sauce.
- Sprinkle with remaining sesame seeds and green onions.
If you've opted to get tilapia, pat dry with paper towels. Cut into 1 1/2-inch pieces. Season and cook the tilapia the same way the recipe instructs you to season and cook the shrimp.**