Baja Fish Tacos
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Baja Fish Tacos

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.

Total Time30 minutes
Prep Time10 minutes


serving amount

11 ounce


(Contains Fish)

4 ounce

Shredded Red Cabbage

2 tablespoon

Smoky Red Pepper Crema

(Contains Milk)

¼ ounce


1 unit


1 unit


2 tablespoon


(Contains Eggs)

82 g

Tempura Mix

(Contains Eggs, Milk, Wheat)

2 tablespoon

Blackening Spice

3 unit


6 unit

Flour Tortillas

(Contains Soy, Wheat)

1 teaspoon

Chipotle Powder

Not included in your delivery



Cooking Oil

2 teaspoon



Nutrition Values

/ per serving
Calories910 kcal
Fat42 g
Saturated Fat10 g
Carbohydrate89 g
Sugar16 g
Dietary Fiber5 g
Protein41 g
Cholesterol115 mg
Sodium1880 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Medium Bowl
Large Bowl
Paper Towel
Large Pan


Prep & Mix Mayo

• Wash and dry produce. • Zest and quarter lime (for 4 servings, zest one 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 red pepper crema, mayonnaise, 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.

Make Pickles & Slaw

• 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.

Coat Fish

• In a large bowl, whisk together tempura batter mix, half the Blackening Spice, 1/3 cup cold water, and 1⁄2 tsp salt (2/3 cup cold water and 1 tsp salt for 4 servings) 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 about 1 inch wide). Season all over with remaining Blackening Spice, salt, and pepper. • Stir strips into batter until evenly coated.

Fry Fish

• Heat a 1⁄4-inch layer of oil in a large, 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 a paper-towel-lined plate. Immediately season with salt and pepper.

Warm Tortillas

• 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. Serve.

Tilapia is fully cooked when internal temperature reaches 145°.

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