Baja Fish Tacos

with Sriracha slaw and pickled onion

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Eggs, Fish, Wheat, Soy

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: 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 Red Onion
  • 2 Limes
  • ¼ oz. Cilantro
  • 2 Tilapia Fillets
  • 4 oz. Slaw Mix
  • 1½ oz. Mayonnaise
  • 2 tsp. Sriracha
  • ⅓ cup Tempura Mix
  • 6 Small Flour Tortillas
  • 6 fl. oz. Canola Oil
  • Nutrition (per serving)

  • Calories
    838
  • Carbohydrates
    55g
  • Fat
    38g
  • Protein
    47g
  • Sodium
    1565mg

Recipe Steps

You Will Need

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

Before You Cook

  • Baja Fish Tacos with Sriracha slaw and pickled onion
    1

    Prepare the Ingredients

    Halve and peel onion. Slice halves into thin strips. Halve limes and juice three halves. Halve remaining lime piece. Mince cilantro (no need to stem). Pat tilapia fillets dry and, on a separate cutting board, cut into 2" pieces. Season pieces with ¼ tsp. salt and ¼ tsp. pepper.

  • Baja Fish Tacos with Sriracha slaw and pickled onion
    2

    Quick Pickle Onion and Make Slaw

    Combine onion, 2 Tbsp. lime juice, and a pinch of salt in a small mixing bowl. Combine slaw mix and mayonnaise in another small mixing bowl and add Sriracha (to taste). Refrigerate both.

  • Baja Fish Tacos with Sriracha slaw and pickled onion
    3

    Make the Batter

    Combine tempura mix and ⅓ cup very cold water in a medium mixing bowl. Stir until batter is extremely thin, almost the consistency of water. If needed, add water 1 Tbsp. at a time until desired consistency is reached.

  • Baja Fish Tacos with Sriracha slaw and pickled onion
    4

    Warm the Tortillas

    Place a large non-stick pan over medium heat. Place tortillas in hot, dry pan and cook until warmed, 30 seconds per side. Alternatively, wrap tortillas in a paper towel and microwave, 30-60 seconds. Wrap tortillas in foil to keep warm. Reserve pan; no need to wipe clean. Line a plate with a paper towel.

  • Baja Fish Tacos with Sriracha slaw and pickled onion
    5

    Cook the Fish

    Return pan used to warm tortillas to medium-high heat and add canola oil. Add tilapia pieces to batter and cover pieces evenly. 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. Carefully, working in batches, 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 to towel-lined plate, and season with a pinch of salt.

  • Baja Fish Tacos with Sriracha slaw and pickled onion
    6

    Plate the Dish

    Place warm tortilla on a clean surface. Add tilapia, slaw, pickled onion (to taste), and top with cilantro. Repeat with remaining tortillas. Place three tacos on a plate and serve with lime wedge on the side.