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.
Shredded Red Cabbage
Smoky Red Pepper Crema
(Contains Milk, Soy)
(Contains Eggs, Soy)
(Contains Eggs, Milk, Wheat)
(Contains Soy, Wheat)
Not included in your delivery
• 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.