Pop! 'n Home Chef: Pop! Heroes #122 The Penguin & Korean Tilapia Tacos

Overview

• Prep & Cook Time: 25-35 min.
• Difficulty Level: Easy*
• Spice Level: Mild*
• Servings: 2

You Will Need

• 1 Large Non-Stick Pan, 2 Mixing Bowls

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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