with Warm Bulgur Salad and Baja Sauce
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: Shrimp • Baby tomatoes • Bulgur wheat (durum wheat semolina) (wheat) • Lemon • Spinach • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • 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) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Green onion • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide).
Allergens
Utensils
Tags
Tilapia
300 g
Bulgur Wheat
0.5 cup
Vegetable Stock Powder
7.5 g
Baby Spinach
56 g
Green Onion
1 unit(s)
Baby Tomatoes
113 g
Lemon
1 unit(s)
Mayonnaise
2 tbsp
Sour Cream
43 mL
Chipotle Sauce
2 tbsp
Southwest Spice Blend
6 g
Pepper*
0.125 tsp
Oil*
1 tbsp
Salt*
0.125 tsp
- Before starting, wash and dry all produce.
- In a medium pot, combine stock powder and 2/3 cup (1 cup) water. Cover and bring to a boil over high heat.
- Once boiling, stir in bulgur, then return to a boil. Cover and remove pot from heat.
- Let stand for 16-18 min, until bulgur is tender and liquid is absorbed.
- Meanwhile, roughly chop spinach.
- Thinly slice green onion.
- Halve tomatoes.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- To a medium bowl, add tomatoes, then squeeze a lemon wedge over top. Toss to coat.
- To a small bowl, add mayo, sour cream, half the chipotle sauce, half the lemon juice and 1/2 tsp (1 tsp) Southwest Spice Blend.
- Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat tilapia dry with paper towels. Season with salt, pepper and remaining Southwest Spice Blend.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then tilapia. Pan-fry for 3-5 min per side, until golden and cooked through.**
- Remove pan from heat and break tilapia into pieces. Add remaining chipotle sauce, then stir to coat tilapia.
- Add lemon zest to the pot with bulgur. Fluff with a fork to combine.
- Add spinach, remaining lemon juice and half the green onions. Drizzle 1/2 tbsp (1 tbsp) oil over top.
- Season with pepper, then toss to combine.
- Divide bulgur salad between bowls. Top with tilapia and tomatoes.
- Dollop Baja sauce over top.
- Sprinkle with any remaining green onions.
- Squeeze a lemon wedge over top.
If you've opted to get tilapia, heat a large non-stick pan over medium-high. While the pan heats, pat tilapia dry with paper towels. Season with salt, pepper and remaining Southwest Spice Blend. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then tilapia. Pan-fry for 3-5 min per side, until golden and cooked through.** Remove pan from heat and break tilapia into pieces. Add remaining chipotle sauce, then stir to coat tilapia. Continue with recipe as written.
600
kcal
Calories
28
g
Fat
6
g
Saturated Fat
53
g
Carbohydrate
8
g
Sugar
8
g
Dietary Fiber
40
g
Protein
100
mg
Cholesterol
1120
mg
Sodium
0.2
g
Trans Fat
1100
mg
Potassium
125
mg
Calcium
4
mg
Iron
