Meal Kit

Boom Boom Fried Fish Tacos

with diced pineapple and bok choy

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Spicy

Contains: 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

There's a lot of jokes, a 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.

In Your Box (serves 2)

  • Info
    11 oz. Tilapia Fillets
  • Info
    6 Small Flour Tortillas
  • 1 oz. Seasoned Rice Vinegar
  • 2 Heads of Baby Bok Choy
  • Info
    2 fl. oz. Boom Boom Sauce
  • 4 oz. Pineapple Chunks
  • 1 Shallot
  • 1 tsp. Asian Garlic and Ginger Seasoning
  • Info
    ⅓ cup Tempura Mix
  • 6 fl. oz. Canola Oil

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
    955
  • Carbohydrates
    75g
  • Fat
    58g
  • Protein
    40g
  • Sodium
    1705mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 2 Mixing Bowls

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

Customize It Instructions

  • If using mahi-mahi, follow same instructions as tilapia in Steps 1 and 4, cooking battered mahi-mahi until mahi-mahi reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.

  • If using chicken breast, follow same instructions as tilapia in Steps 1 and 4, flipping battered chicken occasionally until chicken reaches minimum internal temperature, 5-8 minutes.

  1. 1

    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 all over with seasoning blend and a pinch of salt and pepper.

  2. 2

    Cook the Filling

    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 filling to a plate. Wipe pan clean and reserve.

  3. 3

    Make the Batter

    Return pan used to cook vegetables to medium-high heat and add canola oil. Heat oil, 3-5 minutes. While oil heats, whisk or stir vigorously tempura and ¼ cup cold water in a mixing bowl until a thin batter forms, like a pancake batter. If too thick, add additional cold water, 1 Tbsp. at a time, until desired 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.

  4. 4

    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. Transfer cooked pieces to towel-lined plate.

  5. 5

    Warm Tortillas and Finish Dish

    Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds. Plate dish as pictured on front of card, filling tortillas with tilapia and boom boom sauce (to taste). Top with filling and garnish with bok choy leaves. Bon appétit!

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