IN YOUR BOX
NUTRITION per serving 55g carbohydrates 38g fat 47g protein 1565mg sodium | CONTAINS eggs, fish (tilapia), wheat, soy Calories
838
Prep & Cook Time
35-45 min.
Cook Within
3 days
STAFF PICK
Baja Fish Tacos
with Sriracha slaw and pickled onion
Difficulty
Intermediate
Spice Level
Mild
1 Red Onion
2 Limes
¼ oz. Cilantro
2 Tilapia Fillets
4 oz. Slaw Mix
1 ½ oz. Mayonnaise
2 tsp. Sriracha
⅓ cup Tempura Mix
6 Small Flour Tortillas
6 fl. oz. Canola Oil
IN YOUR KITCHEN
Salt
Pepper
3 Mixing Bowls
Large Non-Stick Pan
www.homechef.com/3956
BEFORE YOU COOK
ɃɃTake a minute to read through
the recipe before you start–we
promise it will be time
well spent!
ɃɃThoroughly rinse produce and
pat dry
WHILE YOU COOK
ɃɃSpice Alert! Sriracha is today’s
hot sauce du jour. Its garlickychile flavor complements just
about everything. Use to taste or
omit for less spice.
ɃɃPickled red onion brings a nice
kick to tacos, but use to taste to
keep elements balanced.
1
Prepare the Ingredients
Halve and peel onion. Slice halves into thin strips.
Halve limes and juice three halves. Halve remaining
lime piece. Mince cilantro (no need to stem). Pat
tilapia fillets dry and, on a separate cutting board,
cut into 2” pieces. Season pieces with ¼ tsp. salt and
¼ tsp. pepper.
3
2
Quick Pickle Onion and Make Slaw
Combine onion, 2 Tbsp. lime juice, and a pinch of
salt in a small mixing bowl. Combine slaw mix and
mayonnaise in another small mixing bowl and add
Sriracha (to taste). Refrigerate both.
Make the Batter
Combine tempura mix and ⅓ cup very cold water in
a medium mixing bowl. Stir until batter is extremely
thin, almost the consistency of water. If needed,
add water 1 Tbsp. at a time until desired consistency is
reached.
FROM THE CHEF
The thinner the batter, the better:
A thin batter will ensure fish
pieces will be crisp, not greasy.
Did you know...
Tacos are an old food, predating the
arrival of Europeans in the Western
Hemisphere. Possibly one of the
first Europeans to eat a taco was
the conquistador Hernán Cortés.
Those weren’t fish tacos, though;
according to chronicler Bernal Diaz
del Castillo, the taco filling was pork
from Cuba.
4
Warm the Tortillas
Place a large non-stick pan over medium heat. Place
tortillas in hot, dry pan and cook until warmed, 30
seconds per side. Alternatively, wrap tortillas in a paper
towel and microwave, 30-60 seconds. Wrap tortillas
in foil to keep warm. Reserve pan; no need to wipe
clean. Line a plate with a paper towel.
Connect with us @realhomechef | roundedfacebook roundedtwitterbird roundedinstagram
5
6
Cook the Fish
Return pan used to warm tortillas to medium-high
heat and add canola oil. Add tilapia pieces to batter
and cover pieces evenly. Test oil temperature by
adding a drop of batter to it. It should sizzle gently.
If it browns immediately, turn heat down and let
oil cool. Carefully, working in batches, add tilapia
pieces to hot oil and cook until golden brown and
pieces reach a minimum internal temperature of 145
degrees, 2-3 minutes per side. Transfer to towel-lined
plate, and season with a pinch of salt.
Plate the Dish
Place warm tortilla on a clean surface. Add tilapia,
slaw, pickled onion (to taste), and top with cilantro.
Repeat with remaining tortillas. Place three tacos on
a plate and serve with lime wedge on the side.
Tell us what you thought at www.homechef.com/3956