Baja Fish Tacos
with Slaw, Chipotle Mayo & Pickled Veggies
The week just isn’t complete without a taco night. If you agree (and how could you not?), you’re in luck! Our chefs put together a Baja-style taco that’s sure to satisfy. There’s crispy tempura-battered tilapia, a zesty radish and cabbage slaw, tangy pickled jalapeno, and creamy chipotle mayo, all piled into steamy-soft tortillas. That’s one spec-TACO-lar meal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
11 ounce
Tilapia
(Contains Fish)
4 ounce
Shredded Red Cabbage
2 tablespoon
Smoky Red Pepper Crema
(Contains Milk, Soy)
¼ ounce
Cilantro
1 unit
Lime
1 unit
Jalapeño
2 tablespoon
Mayonnaise
(Contains Eggs, Soy)
82 g
Tempura Mix
(Contains Eggs, Milk, Wheat)
2 tablespoon
Blackening Spice
3 unit
Radishes
6 unit
Flour Tortillas
(Contains Soy, Wheat)
1 teaspoon
Chipotle Powder
Not included in your delivery
Salt
Pepper
Vegetable Oil
2 teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• Wash and dry all produce. • Zest and quarter lime (for 4 servings, zest 1 lime and quarter both). Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Thinly slice radishes. Roughly chop cilantro. • In a small bowl, combine smoky red pepper crema, mayonnaise, a pinch of lime zest to taste, and chipotle powder to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• In a second small microwave-safe bowl, combine jalapeño, radishes, juice from half the lime, 1 tsp sugar (2 tsp for 4 servings), and a pinch of salt. Microwave for 30 seconds. Set aside, stirring occasionally, until ready to serve. • In a medium bowl, combine cabbage, half the cilantro, juice from remaining lime, 1 tsp sugar (2 tsp for 4), salt, pepper, and remaining lime zest to taste.
• In a large bowl, whisk together tempura mix, half the Blackening Spice, 1⁄3 cup cold water (2⁄3 cup for 4 servings), and ½ tsp salt (1 tsp for 4) until smooth. TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency. • Pat tilapia* dry with paper towels, then slice into strips (ours were 3 inches long and 1 inch wide). Season all over with remaining Blackening Spice, salt, and pepper. • Stir strips into batter until evenly coated. • Line a plate with paper towels.
• Heat a ¼-inch layer of oil in a large, preferably heavy-bottomed, pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated fish in a single layer, working in batches. (Shake off excess batter before adding.) Cook until golden brown and cooked through, 1-2 minutes per side. TIP: To check for doneness, cut one strip in half. • Using tongs or a slotted spoon, transfer to paper-towel-lined plate. Immediately season with salt and pepper.
• Meanwhile, wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds.
• Divide tortillas between plates; fill with slaw (draining first) and fried tilapia. Top with chipotle mayo, remaining cilantro, and pickled jalapeño and radishes (draining first) to taste.
