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
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. 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.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
Customize It Instructions
If using mahi-mahi, follow same instructions, cooking until mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.
Prepare the Ingredients
Halve and peel shallot. Slice halves into thin strips.
Quater lime. Juice three quarters and cut one quarter into wedges
Stem cilantro, leaving leaves whole.
On a separate cutting board, pat tilapia fillets dry and cut into 2" pieces. Season all over with ¼ tsp. salt and ¼ tsp. pepper.
Quick 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.
Heat Oil and Make Batter
Place a medium non-stick pan over medium heat and add canola oil. Heat oil, 3-5 minutes.
While oil heats, add tempura mix and ¼ cup cold water to another mixing bowl and stir until a thin batter forms, like a thin pancake batter.
If too thick, add additional cold water, 1 Tbsp. at a time, until the consistency is reached.
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 tilapia pieces in batter, covering evenly, then carefully add to hot oil. Cook until golden brown and fish reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Transfer tilapia to towel-lined plate. Season with a pinch of salt.
Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Plate dish as pictured on front of card, filling tortillas with 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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