The goodness of tacos is too large to be contained by one country, or culture, or even continent. We're melding tacos to the best flavors of Korea: Flakey tilapia seasoned with a ginger garlic rub, garnished with a spicy good gochujang mayonnaise slaw, adding fire and crunch. There's no cuisine we won't taco-ize, and we think you'll agree with that foreign policy once tasting the results.
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
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Peel and halve shallot. Slice thinly.
Zest lime, halve, and juice.
Trim and thinly slice green onions.
Pat tilapia dry and, on a separate cutting board, cut into 1" pieces. Sprinkle with seasoning rub.
In a mixing bowl, combine shallot with lime juice, ½ tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Set aside.
Make the Slaw
In another mixing bowl, combine slaw mix, half the green onions (reserve remaining for garnish), mayonnaise, gochujang (to taste), 1 tsp. olive oil, and a pinch of salt and pepper.
Warm the Tortillas
Heat a large non-stick pan over medium heat.
Working in batches, add two tortillas at a time to hot pan and heat until warmed through, 1-2 minutes per side.
Wrap heated tortillas in foil to keep warm.
Reserve pan; no need to wipe clean.
Cook the Tilapia
Return pan used for tortillas to medium-high heat.
Add 2 tsp. olive oil and tilapia pieces to hot pan. Flip occasionally until tilapia is browned, flakey, and reaches a minimum internal temperature of 145 degrees, 5-6 minutes.
Remove from burner.
Assemble the Tacos
Plate dish as pictured on front of card, filling tortillas with tilapia, slaw, pickled shallot (to taste), remaining green onions, and lime zest (to taste). Bon appétit!
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