Nantucket Fish Tacos

with homemade tartar sauce

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Fish, Wheat, Soy

A note about serious food allergies

Nantucket is in Cape Cod, Cape Cod is in New England, New England comes after Old England… and Ye Old England is where fish and chips come from. These tacos replicate those flavors perfectly, like adding a "new" in front of York: flaky tilapia is fried to a fantastic texture and crunch and topped with a tartar salad of pickle, mayonnaise, and lemon. And for a bit of added texture, crispy onions on top. All this comes in taco form, not traditional to Englands new or old, but this is America: We start our own culinary traditions.

In Your Box (serves 2)

  • Info
    6 Small Flour Tortillas
  • 1 Lemon
  • 6 fl. oz. Canola Oil
  • Info
    12 oz. Tilapia Fillets
  • Info
    ⅓ cup Tempura Mix
  • 1 Romaine Heart
  • 0.634 oz. Pickle Relish
  • Info
    1½ oz. Mayonnaise
  • Info
    1 oz. Crispy Fried Onions
  • Nutrition (per serving)

  • Calories
    919
  • Carbohydrates
    65g
  • Fat
    54g
  • Protein
    40g
  • Sodium
    1560mg

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Hold romaine heart at root end and thinly slice. Measure out a heaping 2 cups and place in a mixing bowl. Halve lemon lengthwise. Cut one half into wedges and juice the other half. In another mixing bowl, combine tempura mix and ¼ tsp. salt with ⅓ cup cold water until the consistency of a thin batter. Set aside. Pat tilapia dry and, on a separate cutting board, cut into 2" dice. Season with a pinch of pepper and 2 Tbsp. tempura batter (reserve remaining for batter.)

  • Step 2 - Make Tatar Sauce and Salad
    2

    Make Tatar Sauce and Salad

    In bowl with romaine, combine mayonnaise, pickle relish, 1 tsp. lemon juice, and ¼ tsp. salt. Set aside.

  • Step 3 - Batter the Fish
    3

    Batter the Fish

    Add tilapia pieces to bowl with tempura batter and coat completely.

  • Step 4 - Fry the Fish
    4

    Fry the Fish

    Line a plate with a paper towel. Place canola oil in a medium non-stick pan and place over medium-high heat. Let oil heat, 3-4 minutes. Test oil temperature by adding a drop 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. Working in batches, carefully add battered tilapia to hot pan. Cook until browned and pieces reach a minimum internal temperature of 145 degrees, 2-4 minutes per side. Remove to towel-lined plate.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Wrap tortillas in a damp paper towel and microwave, 30 seconds. Plate dish as pictured on front of card, placing tilapia pieces in tortillas and topping with salad and crispy onions. Squeeze lemon wedge over to taste. Bon appétit!