Baja Fish Tacos

with Sriracha slaw and pickled shallot

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Eggs, Fish, Wheat

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 you!
A note about serious food allergies

Is there a better “newish” hand-held food than fish tacos? Battered or baked, spicy or not… someone was using their brain when they decided tacos deserved a pairing with those aquatic craniate animals. This version goes back to the origins, as fish tacos were born in the Baja area. The first fish tacos were like these: a delicate fish lightly battered and fried, served in a tortilla with a mayo slaw. Are we reinventing perfection here? No, we are sharing it with you.

In Your Box (serves 2)

  • 1 Shallot
  • 2 Limes
  • ¼ oz. Cilantro
  • Info
    12 oz. Tilapia Fillets
  • 4 oz. Slaw Mix
  • Info
    1½ oz. Mayonnaise
  • 2 tsp. Sriracha
  • Info
    ⅓ cup Tempura Mix
  • 6 fl. oz. Canola Oil
  • Info
    6 Small Flour Tortillas

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.

  • Nutrition (per serving)

  • Calories
    737
  • Carbohydrates
    61g
  • Fat
    35g
  • Protein
    42g
  • Sodium
    1380mg

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 3 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Halve and peel shallot. Slice halves into thin strips. Halve limes and juice three halves. Halve remaining lime piece. Stem cilantro, leaving leaves whole. Pat tilapia fillets dry and, on a separate cutting board, cut into 2" pieces. Season with ¼ tsp. salt and ¼ tsp. pepper.

  • 2

    Quick Pickle Shallot and Make Slaw

    Combine shallot, 2 Tbsp. lime juice, and a pinch of salt in a mixing bowl. In another mixing bowl, combine slaw mix, mayonnaise, Sriracha (to taste), and a pinch of salt. Refrigerate both until plating.

  • 3

    Make the Batter

    Combine tempura mix and 2 Tbsp. very cold water in another mixing bowl. Add additional cold water, 1 Tbsp. at a time, until the consistency is extremely thin, like heavy cream. The thinner the batter, the better: A thin batter will ensure fish pieces will be crisp, not greasy.

  • 4

    Warm Tortillas and Heat Oil

    Place a large non-stick pan over medium-high and add canola oil. Heat oil, 3-5 minutes. While oil heats, wrap tortillas in a damp paper towel and microwave, 30 seconds. Test oil temperature by adding a drop of 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.

  • 5

    Cook Fish and Finish Dish

    Line a plate with a paper towel. Dip tilapia pieces in batter to cover evenly. Working in batches, carefully add tilapia pieces to hot oil and cook until golden brown and pieces reach a minimum internal temperature of 145 degrees, 2-3 minutes per side. Transfer tilapia to towel-lined plate. Season cooked pieces with a pinch of salt. Plate dish as pictured on front of card, placing tilapia in tortillas and topping with slaw and pickled shallot (to taste). Garnish with cilantro and squeeze lime wedges over to taste. Bon appétit!

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