Pan-Seared Fish Tacos

With Lime Slaw and Cilantro Rice

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs, Fish, Soy

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

Fish tacos are closely associated with Mexico's narrow Baja Peninsula. With simple, flavorful ingredients, these fish tacos are an easy-to-prepare meal. We paired our pan-seared fish tacos with a cilantro lime slaw, bringing a cool, crunchy texture that complements the light and flaky fish.

In Your Box (serves 2)

  • 1 Lime
  • 1⅗ oz. Radishes
  • 3 Cilantro Sprigs
  • 1 Jalapeño Pepper
  • 2 Green Onions
  • Info
    12 oz. Tilapia Fillets
  • 1 cup Parboiled White Rice
  • 6 oz. Slaw Mix
  • Info
    1.875 oz. Mayonnaise
  • 1 tsp. Sugar
  • ½ tsp. Chipotle Powder
  • 6 6" Corn Tortillas

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
    660
  • Carbohydrates
    75g
  • Fat
    12g
  • Protein
    31g
  • Sodium
    160mg

Recipe Steps

  • 1

    Prepare the Ingredients

    Throughly rinse produce and pat dry. Zest and half lime. Slice radish into thin rounds. Roughly chop cilantro. Remove stem, membrane and seeds from jalapeño and cut into a fine dice. Slice green onions on the bias (45 degree angle) into thin pieces. Rinse tilapia and pat dry.

  • 2

    Cook the Rice

    Bring a small pot with 2 cups of water and rice to a boil. Lower heat to a simmer and cover. Cook until tender, about 15-20 minutes. Season with a pinch of salt and pepper. Mix in a small pinch of the lime zest and cilantro, saving the rest for the slaw and garnish.

  • 3

    Prepare the Slaw

    Place the slaw mix, mayonnaise, sugar, half the cilantro, half the sliced green onions, diced jalapeño to taste (this can be spicy for some), and juice of the lime to taste in a large mixing bowl. Mix the ingredients together. Season with a pinch of salt and pepper. If desired, add a dash of lime zest for additional flavor. Set slaw aside and let sit for 10 minutes before serving.

  • 4

    Pan Sear the Fish

    Warm a medium pan over medium-high heat. Season tilapia with chipotle powder and a pinch of salt and pepper. When pan is hot, add 1 tsp. olive oil and tilapia and sauté 4-6 minutes on each side, or until golden brown. Remove from pan, and cut filets into thirds.

  • 5

    Warm the Tortillas

    Warm the tortillas in a dry medium pan for about 30 seconds each, or until supple.

  • 6

    Plate the Dish

    Arrange fish pieces in the tortillas.Top fish tacos with the slaw. Garnish with remaining cilantro, green onions, and radish slices. Serve rice next to the tacos.

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