Tempura Fish Tacos
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Tempura Fish Tacos

Tempura Fish Tacos

with Avocado Crema & Cabbage-Radish Slaw

Airy rice flour and seltzer create a light and crispy batter for these Old Bay-spiced fish tacos. Luscious avocado serves double duty as both a taco filling and creamy slaw dressing. Crispy radish and cabbage add the perfect crunch, while lime finishes off the dish with a pop of acidity.


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

Total Time35 minutes
Prep Time


serving amount

2 unit


(Contains Fish)

1 unit


1 unit


⅓ cup

Rice Flour

(Contains Wheat)

2 unit


3 unit


1 bunch


4 unit

Flour Tortilla

(Contains Wheat)

1 can

Seltzer Water

½ cup

Sour Cream

(Contains Milk)

1 tablespoon

Old Bay

4 ounce

Shredded Red Cabbage


Nutrition Values

/ per serving
Calories814 kcal
Energy (kJ)3406 kJ
Fat44 g
Saturated Fat0 g
Carbohydrate62 g
Sugar0 g
Dietary Fiber9 g
Protein46 g
Sodium0 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
Paper Towel
Aluminum Foil


Prep the veggies

Preheat oven to 400 degrees (or, if you have a microwave, you can skip this step!) Thinly slice the radishes. Thinly slice the scallions, keeping the greens and whites separate. Halve the lime, then cut half the lime halve into wedges.

Make the avocado crema

Make the avocado crema: halve, pit, and peel the avocado. Scoop the flesh into a medium bowl and mash with a fork until smooth. Mix in the sour cream and the juice of half a lime. Season with salt and pepper. Set half this mixture aside in a small bowl.


Make the cabbage slaw: toss the cabbage, radishes, and scallion whites into the remaining avocado mixture. Season with salt and pepper and set aside.

Prep the tilapia fillets

Prep the tilapia fillets: halve the tilapia fillets lengthwise to create four evenly sized strips and season with half the Old Bay. In a medium bowl, whisk together the rice flour, remaining Old Bay, and a large pinch of salt and pepper. Whisk in 1⁄2 cup seltzer water until smooth.

Cook the tilapia fillets

Cook the tilapia fillets: heat 1⁄4-inch oil in a large pan over medium-high heat. Add the tilapia to the batter and toss to coat evenly. When the oil is hot (it should shimmer when pan is tilted), add the tilapia to the pan, being careful not to splash any oil towards you. Cook 2-3 minutes per side, until golden brown and crispy. Set aside on a paper towel-lined plate and immediately sprinkle with salt and pepper.


Wrap the tortillas in foil and place in the oven to heat for 5 minutes. Alternately, wrap them in a damp paper towel and microwave on high for 30 seconds.


Spread the tortillas with reserved avocado crema and place one piece of tilapia in each. Top with a bit of the cabbage slaw and a few cilantro sprigs. Serve with lime wedges, scallion greens, and the remaining cabbage slaw to the side. Enjoy!

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