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
There's a lot of jokes, lot of word puns, we could do with “boom boom,” but we're definitely above that… NOT! (We're also not above using jokes from the early 90s.) But there are no jokes or puns about the flavors here, the ones that really bring the boom: sweet pineapple and crispy fried tilapia, drizzled with the sauce of the hour, creamy with a slight hint of heat. “Boom boom boom, everybody say way oh.” Not above puns, and song references from the 90s!
Tip: Bok choy can retain some grit, even after washing. To completely clean, hold upside down in a bowl of water. Shake slightly to release the grit.
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
Prepare the Ingredients
Remove any discolored outer leaves from bok choy and trim ends. Cut stems and leaves into ¼" slices, keeping stems and leaves separate. Place leaves in a mixing bowl with seasoned rice vinegar. Set aside at least 5 minutes.
While bok choy leaves marinate, peel and halve shallot. Slice thinly.
Drain pineapple and coarsely chop.
Pat tilapia fillets dry and, on a separate cutting board, cut into 2" pieces. Season with seasoning blend, and a pinch of salt and pepper.
If using mahi mahi, cut across the length into 1" strips and season same amount.
Cook the Vegetables
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add bok choy stems and shallot to hot pan and stir occasionally until beginning to char, 3-4 minutes
Add pineapple and stir occasionally until lightly charred, 1-2 minutes.
Remove from burner. Remove vegetables to a plate.
Wipe pan clean and reserve.
Make the Batter
Return pan used to cook vegetables to medium-high heat and add canola oil. Heat oil, 3-5 minutes.
While canola oil heats, add tempura and ¼ cup cold water to a mixing bowl and stir until a thin batter forms, like pancake batter. Add additional cold water, 1 Tbsp. at a time, until correct consistency is reached.
After 3-5 minutes, 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
Line a plate with a paper towel.
Dip tilapia pieces in batter, coating evenly.
Working in batches, carefully add tilapia pieces to hot oil and cook until golden brown and pieces reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.
If using mahi mahi, follow same instructions.
Transfer cooked pieces to towel-lined plate.
Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave, 30 seconds.
Plate dish as pictured on front of card, filling tortillas with tilapia and drizzling tilapia with boom boom sauce (to taste). Top with vegetables and garnish with bok choy leaves. Bon appétit!
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