Blackened Tilapia Tacos
with queso fresco and roasted corn salsa
Prep & Cook Time: 60+ min.
Cook Within: 3 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Fish, Wheat
Chef
Patrick Le Beau
In Your Box (serves 2)
- 1 oz. Chopped Green Hatch Chiles
- 2 tsp. Cajun Seasoning
- 5 oz. Corn Kernels
- 1 Lime
- ¼ oz. Cilantro
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2 oz. Queso Fresco
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6 Small Flour Tortillas
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12 oz. Tilapia Fillets
- 2 Green Onion
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2 oz. Sour Cream
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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Calories771
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Carbohydrates69g
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Fat33g
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Protein47g
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Sodium1884mg
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
stem and chop cilantro slice green onions and separate greens from white combine sour cream with green onion tops and hatch chiles juice lime
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2 making corn salsa
heat large non stick over medium heat with 2 t olive oil add corn and green onion bottoms and cook for 5 minutes, stirring occasionally season with ¼ t salt once roasted add to bowl with cilantro and 1T lime juice, adjusting lime to taste wipe pan and return to heat
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3 cooking the fish
cut tilapia fillets into 12 pieces about 1½-2 inches each season with ¼ t salt and cajun seasoning using same pan from corn heat over medium high heat and add 1 T olive oil sear fish on one side for 3-4 minutes, until spices start to brown flip and cook until fully cooked remove from pan
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4 assemble
assemble
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