Meal Kit

Baja Tilapia Tostadas

with poblanos and cholula crema

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, 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

In Your Box (serves 2)

  • 1 Tbsp. Chile and Cumin Rub
  • Info
    4 Small Flour Tortillas
  • 6 fl. oz. Canola Oil
  • Info
    2 oz. Sour Cream
  • Info
    2 oz. Shredded Chihuahua Cheese
  • ¾ fl. oz. Hot Sauce
  • 1 Poblano Pepper
  • 5 oz. Corn Kernels
  • Info
    ⅓ cup Tempura Mix
  • Info
    12 oz. Tilapia Fillets

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

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
  1. 1

    Prepare Ingredients

    Stem poblano peppers, seed, and cut into ½" dice. Wash hands and cutting board after prepping. (Time: 1:11) Pat tilapia dry, and season both sides with ¼ tsp salt, a pinch of pepper, and half the Chile and Cumin Rub (reserve remaining for a later step). Cut into 2-inch pieces Combine the sour cream and cholula sauce to taste

  2. 2

    Cook The Poblano Mixture

    In a nonstick pan over medium high heat add 1 tsp. olive oil. Add poblano peppers and stir occasionally until tender and lightly browned,3-4 minutes. Add corn, a pinch of salt and a pinch of pepper. Toss. Transfer mixture to a bowl and stir in cheese. Wipe the pan clean. While the vegetables cook, toast tortillas.

  3. 3

    Toast The Tortillas

    Poke tortillas with a fork all over, 10 times for each tortilla. Place tortillas on prepared baking sheet. Drizzle with 1 tsp. olive oil and massage oil into tortillas. Toast in hot oven until browned and crispy, 5-7 minutes.

  4. 4

    Heat And Test The Oil

    Add canola oil to the clean pan. While canola oil heats, add tempura, ¼ cup water, and a pinch of salt and pepper to a mixing bowl and stir until a thin batter forms. Add additional cold water, 1 Tbsp. at a time, until the consistency is like a thin pancake batter. Test oil temperature by adding a pinch 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. 5

    Fry The Tilapia

    Add tilapia to hot pan and cook until fish reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. Transfer to a plate and sprinkle remaining Chile and Cumin Rub on top.

  6. 6

    Assemble The Tostadas

    Plate dish as pictured on front of card. Bon appétit!

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