Meal Kit
Korean Tilapia Tacos
with slaw and pickled shallots
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Tilapia), Eggs, Wheat, Sesame, Soy
Chef
David Padilla
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.
In Your Box (serves 2)
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12 oz. Tilapia Fillets
- 8 oz. Slaw Mix
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6 Small Flour Tortillas
- 1 Lime
- 1 Shallot
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1½ oz. Mayonnaise
- 2 Green Onions
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1 tsp. Gochujang Red Pepper Paste
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2 tsp. Asian Ginger, Garlic, and Chile Rub
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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Calories750
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Carbohydrates66g
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Net Carbs59g
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Fat35g
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Protein40g
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Sodium1540mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
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
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1 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, 1/2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Set aside. -
2 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.
Set aside. -
3 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. -
4 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. -
5 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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