Louisiana-Style Tilapia with Slaw and Wdges

Healthier take on a Hello Fresh Meal. Tilapia with a crunchy coating and spicy sauce with coleslaw and potato wedges.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust rack to tp position and preheat to 425.

Step 2

Cut potatoes into 1/2 in wedges. Trim and thinly slice scallions, separating greens from whites. Finely chop chili. Place shredded carrots and cabbage into a medium bowl

Step 3

Toss potatoes in a baking sheet with a drizzle of oil, salt, and pepper. Roast 20-25 min.

Step 4

Meanwhile in a small bowl, combine 3 tbsp yogurt, mustard, scallion whites, 1 tsp vinegar, and a pinch of chili. Season with salt and pepper

Step 5

To carrot and cabbage, add 2 tbsp yogurt, remaining vinegar, 2 tbsp scallion greens, and sugar. Season with salt and pepper

Step 6

Halve tilapia fillets lengthwise. In a shallow dish combine old bay, 1 tbsp yogurt, and 1 tbsp water. On a plate combine panko and cornstarch. Dip each fillet into yogurt mix, then press into panko and coat well.

Step 7

Heat 1/2 inch layer oil in large pan over med-high heat. When hot, add tilapia and cook 2-3 min each side. Transfer to paper towel lined plate.

Step 8

Serve half the fillets with half the slaw and potatoes. Drizzle with sauce and top with remaining scallion greens