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Crispy Fish Tacos

Crispy Fish Tacos

with Lime Carrot Slaw and Sour Cream

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Crispy fish tacos offer something that not all soft tacos have: because the fish is battered and fried, you get a mouthful of satisfying crunch in each bite. But because they’re fried, we’ve usually left making them to the pros—until now. Our hack will have you achieving that perfect golden-brown crust in the pan, no special equipment required. And to double the crunch, there’s also a snappy quick-picked slaw to go on top.

Tags:Spicy
Allergens:WheatFishMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

3 unit

Radishes

¼ ounce

Cilantro

1 unit

Lime

1 unit

Carrots

¼ cup

Flour

(ContainsWheat)

1 tablespoon

Cornstarch

1 teaspoon

Baking Powder

11 ounce

Tilapia

(ContainsFish)

1 tablespoon

Blackening Spice

6 unit

Flour Tortilla

(ContainsWheat)

4 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

¼ teaspoon

Sugar

2 tablespoon

Vegetable Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2845 kJ
Calories680 kcal
Fat31 g
Saturated Fat9 g
Carbohydrate68 g
Sugar6 g
Dietary Fiber5 g
Protein39 g
Cholesterol95 mg
Sodium630 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.
Utensils
Utensilsarrow down iconarrow down icon
Cutting Board
Peeler
Bowl
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Thinly slice radishes. Tear cilantro leaves from stems; discard stems. Halve lime, then cut one half into wedges. Peel carrot. Using a vegetable peeler, shave carrot lengthwise into long ribbons, rotating as necessary. Discard carrot core once it becomes too thin to shave.

2

In a medium bowl, toss carrot, radishes, ¼ tsp sugar, and juice of half a lime. Season with salt and pepper and set aside to pickle.

3

In another medium bowl, mix ¼ cup flour (we sent more), cornstarch, and baking powder. Whisk in 6 TBSP water. (TIP: Use more or less water as needed. The batter should have a runny but slightly thick consistency, like paint.) Season with salt and pepper.

4

Pat tilapia dry with a paper towel, then cut into 6 evenly sized pieces. Season all over with salt, pepper, and blackening spice.

5

Heat a thin layer of oil in a large pan over medium-high heat (we used 2 TBSP; Use a nonstick pan if you have one). Once oil is very hot, dip a piece of tilapia in batter, coating all over and letting excess drip off. Add to pan, then repeat with remaining fish. Cook until crisp and golden brown, 3-4 minutes per side. Transfer to a paper-towel-lined plate. Season with salt and pepper.

6

While fish cooks, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. (TIP: Alternatively, wrap tortillas in foil and warm in oven for 5 minutes at 400 degrees.) Spread tortillas with sour cream. Top with tilapia (breaking it up into pieces to fit), veggies, and cilantro. Serve with lime wedges for squeezing.