Meal Kit
Baja Fish Tacos
with Sriracha slaw and pickled shallot
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Pangasius), Eggs, Wheat
- Calorie-Conscious
Chef
Jimmy Madla
Is there a better 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. Tip: Want to get the most juice out of your lime? Before cutting, microwave for 15-20 seconds to "soften" the fruit. Then, gently roll the softened fruit on your work surface while pressing on it with your palm. Finally, give yourself some serious mechanical advantage by placing a cut half in between the arms of a pair of tongs to make squeezing much easier.
In Your Box (serves 2)
- 11 oz. Pengasius Fish Fillets
- 6 fl. oz. Canola Oil
- 6 Small Flour Tortillas
- 4 oz. Slaw Mix
- 1 Lime
- 1 Shallot
- ⅓ cup Tempura Mix
- 1.26 oz. Mayonnaise
- ¼ oz. Cilantro
- 1 tsp. Sriracha
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.
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Nutrition (per serving)
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Calories600
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Carbohydrates54g
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Net Carbs51g
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Fat29g
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Protein34g
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Sodium1260mg
Recipe Steps
You Will Need
- Salt
- Pepper
- 3 Mixing Bowls
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Quarter lime. Juice three quarters and cut one quarter into wedges.
Stem cilantro.Halve and peel shallot. Slice halves into thin strips.Pat fish fillets dry and, on a separate cutting board, and cut into 2" pieces. Season all over with a pinch of salt and pepper. -
2 Pickle Shallot and Make Slaw
Combine shallot, 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 Heat Oil and Make Batter
Place a medium non-stick pan over medium heat and add canola oil. Heat oil, 5 minutes.
While oil heats, combine tempura mix and 1/4 cup cold water in another mixing bowl. Stir until a thin batter forms, like a pancake batter. If too thick, add additional cold water, 1 Tbsp. at a time, until desired consistency is reached. -
4 Fry the Fish
Line a plate with a paper towel.
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.Working in batches, dip fish pieces in batter, covering evenly and completely. Then carefully transfer to hot oil, cooking until golden brown and fish reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.Transfer fish to towel-lined plate. Season with a pinch of salt. -
5 Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan.Plate dish as pictured on front of card, filling tortillas with fried fish 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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