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
A note about serious food allergies
Think of fish and coconuts together and you can almost smell the sun-tan lotion, and feel the hot grains of sand tickling your feet as you bound towards the cool relief of the surf. These tacos can't magically transport you to tantalizing tropics, but they can morph dinner into something magical. And it's not only the fish and coconuts; the heat-and-sweet jalapeño and pineapple slaw deserves a sandy shout-out of its own. Tip: Easiest way to remove jalapeño stems and seeds: remove ends, then hold upright. Carefully slice the pepper into four pieces, leaving stem and seed to discard.
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
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Pat pineapple dry and coarsely chop. Place on a plate or bowl and set aside.
Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.
Pat tilapia dry and, on a separate cutting board, cut into 2" pieces. Season all over with half the seasoned salt (reserve remaining for cooked tilapia).
Cook the Jalapeño
Place a medium non-stick pan over high heat and add 1 tsp. olive oil. Add jalapeño to hot pan and stir occasionally until softened, 1-2 minutes.
Transfer jalapeño to a plate and set aside.
Wipe pan clean and reserve.
Heat Oil and Make Batter
Return pan used to cook jalapeño to medium heat and add canola oil. Let heat, 5 minutes.
While oil heats, stir tempura mix, ¼ cup water, and a pinch of salt and pepper in a mixing bowl until batter forms, like the consistency of a thin pancake batter. If too thick, add additional cold water, 1 Tbsp. at a time, until desired consistency is reached.
Add tilapia to batter and combine gently until fully coated.
Fry the Fish
Line a plate with a paper towel. Test oil temperature by adding a pinch of tempura batter to it. It should sizzle gently. If it browns immediately, let oil cool. If it doesn't brown, increase heat.
Working in batches if necessary, add tilapia to hot oil and fry until fish is golden all over and reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side, flipping fish gently.
Gently transfer to towel-lined plate. Season with remaining seasoned salt (to taste).
Make Slaw and Finish Dish
In another mixing bowl, combine slaw mix, sour cream, 1 Tbsp. lime juice, jalapeño (to taste), pineapple and any accumulated juices, ¼ tsp. salt, and a pinch of pepper.
Wrap tortillas in a damp paper towel and microwave until warm, 30 seconds.
Plate dish as pictured on front of card, filling tortillas with fried fish and garnishing with slaw and toasted coconut. Squeeze lime wedges over to taste. Bon appétit!
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