Overview
- Prep & Cook Time: 25-35 min.
- Difficulty Level: Easy*
- Spice Level: Mild*
- Servings: 2
You Will Need
Ingredients
- 1 Tbsp. Grainy Mustard
- ¼ oz. Parsley
- 4 fl. oz. Light Cream
- 14 oz. Sweet Potato
- 2 Garlic Cloves
- 2 Sirloin Steaks
- ⅗ oz. Butter
- Olive Oil
- Salt
- Pepper
Recipe Steps
Before You Cook
- Thoroughly rinse produce and pat dry
- Ingredient(s) used more than once: green onions
Step 1 - Prepare the Ingredients
Peel and halve shallot. Slice thinly. Zest lime, halve, and juice. Trim and thinly slice green onions. Pat tilapia dry and, on a separate cutting board, cut into 1" pieces. Sprinkle with seasoning rub. In a mixing bowl, combine shallot with lime juice, ½ tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Set aside.
Step 2 - Make the Slaw
In another mixing bowl, combine slaw mix, half the green onions (reserve remaining for garnish), mayonnaise, gochujang (to taste), 1 tsp. olive oil, and a pinch of salt and pepper. Set aside.
Step 3 - Warm the Tortillas
Heat a large non-stick pan over medium heat. Working in batches, add two tortillas at a time to hot pan and heat until warmed through, 1-2 minutes per side. Wrap heated tortillas in foil to keep warm. Reserve pan; no need to wipe clean.
Step 4 - Cook the Tilapia
Return pan used for tortillas to medium-high heat. Add 2 tsp. olive oil and tilapia pieces to hot pan. Flip occasionally until tilapia is browned, flakey, and reaches a minimum internal temperature of 145 degrees, 5-6 minutes. Remove from burner.
Step 5 - Assemble the Tacos
Plate dish as pictured on front of card, filling tortillas with tilapia, slaw, pickled shallot (to taste), remaining green onions, and lime zest (to taste). Bon appétit!
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