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
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.
Before You Cook
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
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.
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.
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.
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.
Assemble The Tostadas
Plate dish as pictured on front of card. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 18 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.