Meal Kit
Blackened Fried Fish Tacos
with green chili aioli and slaw
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Tilapia), Eggs, Wheat
Chef
Patrick Le Beau
In Your Box (serves 2)
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12 oz. Tilapia Fillets
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6 Small Flour Tortillas
- 6 fl. oz. Canola Oil
- 4 oz. Slaw Mix
- 1 Lime
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2 fl. oz. Green Chili Aioli
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⅓ cup Tempura Mix
- 2 Green Onion
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4 Saltine Crackers
- 1 Tbsp. Blackening Seasoning
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) VPry4r3R
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Calories900
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Carbohydrates65g
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Net Carbs61g
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Fat53g
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Protein40g
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Sodium1400mg
Recipe Steps
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 prep
slice green onions and separate
juice lime 1/2 lime and cut other 1/2 into squeezerscrush saltinescut fish in half lengthwise and split each piece into 3 even sized pieces -
2 slaw
combine slaw mix, pinch salt and pepper, green chile aioli, green onion bottoms and lime juice
mix and place in fridge until ready to plate -
3 tempura
combine tempura mix, saltines, 1/2 of the blackening and 1/2 c water, mix
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4 cooking fish
season fish with other 1/2 of blackening seasoning and 1/4 t salt
heat large non stick over medium heat with oilonce oil is warm dredge fish in the mixture and place in pan and cook until golden brown 4 minutes, flip and cook another 3 minutesplace on plate lined with paper towelswhile fish cooks microwave tortillas -
5 plate
plate, top fish with slaw and green onion tops
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