All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
Chop shallot finely
Juice half the lime. Cut remaining into wedges
Chop tomato small dice
Make Pico de Gallo
In a bowl, combine tomato, shallots, lime juice and a pinch of salt and pepper. Toss and set aside.
"Line a plate with a paper towel. Test oil temperature by adding a pinch of tempura batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Season tilapia with taco seasoning. Lay tilapia pieces away from you in hot oil and flip every 3-5 minutes until golden brown and tilapia reaches a minimum internal temperature of 145 degrees, 3-5 minutes.
Transfer fish to towel-lined plate. Rest at least 5 minutes."
Finish The Dish
Wrap tortillas in a damp paper towel and microwave, 30 seconds. Build taco with tilapia, guacamole, cheese, and topped with pico de gallo. Serve with lime wedges.
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