Meal Kit
with Sriracha slaw and pickled shallot
Prep & Cook Time:35-45 min.
Difficulty Level:Intermediate
Spice Level:Mild
Cook Within:3 days
Contains:Fish (Tilapia), Eggs, Wheat
All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
A note about serious food allergies
Is there a better “newish” hand-held food than fish tacos? Battered or baked, spicy or not… someone was using their brain when they decided tacos deserved a pairing with those aquatic craniate animals. This version goes back to the origins, as fish tacos were born in the Baja area. The first fish tacos were like these: a delicate fish lightly battered and fried, served in a tortilla with a mayo slaw. Are we reinventing perfection here? No, we are sharing it with you. Tip: Want to get the most juice out of your lime? Before cutting, microwave for 15-20 seconds to "soften" the fruit. Then, gently roll the softened fruit on your work surface while pressing on it with your palm. Finally, give yourself some serious mechanical advantage by placing a cut half in between the arms of a pair of tongs to make squeezing much easier.
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- 11oz.Tilapia Fillets
- 6Small Flour Tortillas
- 6fl. oz.Canola Oil
- 4oz.Slaw Mix
- 1Lime
- 1Shallot
- ⅓cupTempura Mix
- 0.84oz.Mayonnaise
- ¼oz.Cilantro
- 1tsp.Sriracha
Contains: Sulfites
Food intolerance information
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Nutrition(per serving)zPaD173v
Calories
620Carbohydrates
58gNet Carbs
54gFat
27gProtein
39gSodium
1530mg
- Salt
- Pepper
- 3Mixing Bowls
- 1Medium Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Halve and peel shallot. Slice halves into thin strips.
Quarter lime. Juice three quarters and cut one quarter into wedgesStem cilantro, keeping leaves whole.Pat tilapia fillets dry and, on a separate cutting board, and cut into 2" pieces. Season all over with 1/4 tsp. salt and 1/4 tsp. pepper.Quick Pickle Shallot and Make Slaw
Combine shallot, lime juice, and a pinch of salt in a mixing bowl.
In another mixing bowl, combine slaw mix, mayonnaise, Sriracha (to taste), and a pinch of salt.Refrigerate both until plating.Heat Oil and Make Batter
Place a medium non-stick pan over medium heat and add canola oil. Heat oil, 5 minutes.
While oil heats, combine tempura mix and 1/4 cup cold water in another mixing bowl. Stir until a thin batter forms, like a pancake batter. If too thick, add additional cold water, 1 Tbsp. at a time, until the consistency is reached.Fry the Fish
Line a plate with a paper towel.
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, dip tilapia pieces in batter, covering evenly, then carefully add to hot oil. Cook until golden brown and fish reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.Transfer tilapia to towel-lined plate. Season with a pinch of salt.Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Plate dish as pictured on front of card, filling tortillas with fish and topping with slaw and pickled shallot (to taste). Garnish with cilantro and squeeze lime wedges over to taste. Bon appétit!
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