Baja Fish Tacos

with Sriracha slaw and pickled shallot

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Expert

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 Shallot
  • 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
    785
  • Carbohydrates
    74g
  • Fat
    35g
  • Protein
    40g
  • Sodium
    1701mg

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 shallot
    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 pieces with ¼ tsp. salt and ¼ tsp. pepper.

  • Baja Fish Tacos with Sriracha slaw and pickled shallot
    2

    Quick Pickle Shallot and Make Slaw

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

  • Baja Fish Tacos with Sriracha slaw and pickled shallot
    3

    Make the Batter

    Combine tempura mix and ⅓ cup very cold water in another 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 shallot
    4

    Warm Tortillas and Heat Oil

    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. Return pan used to warm tortillas to medium-high heat and add canola oil. 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.

  • Baja Fish Tacos with Sriracha slaw and pickled shallot
    5

    Cook the Fish

    Line a plate with a paper towel. Dip tilapia pieces in batter to cover evenly. 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. Plate dish as pictured on front of card, garnishing tacos with cilantro and lime wedges. Bon appétit!