Meal Kit
with pineapple slaw
Prep & Cook Time:30-40 min.
Difficulty Level:Intermediate
Spice Level:Mild
Cook Within:3 days
Contains:Tree Nuts (Coconuts), Fish (Tilapia), Milk, Eggs, Wheat
All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
A note about serious food allergies
Think of fish and coconuts together and you can almost smell the sun-tan lotion, and feel the hot grains of sand tickling your feet as you bound towards the cool relief of the surf. These tacos can't magically transport you to tantalizing tropics, but they can morph dinner into something magical. And it's not only the fish and coconuts; the heat-and-sweet jalapeño and pineapple slaw deserves a sandy shout-out of its own. Tip: Easiest way to remove jalapeño stems and seeds: remove ends, then hold upright. Carefully slice the pepper into four pieces, leaving stem and seed to discard.
Sign Up Today
ordownload recipe
- 12oz.Tilapia Fillets
- 6Small Flour Tortillas
- 6fl. oz.Canola Oil
- 5oz.Pineapple Chunks
- 4oz.Slaw Mix
- 2oz.Sour Cream
- 1Jalapeño Pepper
- ⅓cupTempura Mix
- 2Tbsp.Toasted Coconut
- ½tsp.Seasoned Salt Blend
Contains: Sulfites
Food intolerance information
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Nutrition(per serving)Gqy0G9PB
Calories
810Carbohydrates
68gNet Carbs
63gFat
42gProtein
43gSodium
1570mg
- Olive Oil
- Salt
- Pepper
- 1Medium Non-Stick Pan
- 2Mixing Bowls
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
If using mahi-mahi, follow same instructions as tilapia in Steps 1, 3, and 4, frying until fish reaches minimum internal temperature, 3-4 minutes per side.
If using whole chicken breasts, pat dry and cut into 3/4" pieces on a separate cutting board. Season same as tilapia. Follow same instructions as tilapia in Steps 3 and 4, frying until chicken reaches minimum internal temperature, 4-5 minutes per side.
Prepare the Ingredients
Pat pineapple dry and coarsely chop. Place on a plate or bowl and set aside.
Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.Pat tilapia dry and, on a separate cutting board, cut into 2" pieces. Season all over with half the seasoned salt (reserve remaining for cooked tilapia).Cook the Jalapeño
Place a medium non-stick pan over high heat and add 1 tsp. olive oil. Add jalapeño to hot pan and stir occasionally until softened, 1-2 minutes.
Transfer jalapeño to a plate and set aside.Wipe pan clean and reserve.Heat Oil and Make Batter
Return pan used to cook jalapeño to medium heat and add canola oil. Let heat, 5 minutes.
While oil heats, stir tempura mix, 1/4 cup water, and a pinch of salt and pepper in a mixing bowl until batter forms, like the consistency of a thin pancake batter. If too thick, add additional cold water, 1 Tbsp. at a time, until desired consistency is reached.Add tilapia to batter and combine gently until fully coated.Fry the Fish
Line a plate with a paper towel. Test oil temperature by adding a pinch of tempura batter to it. It should sizzle gently. If it browns immediately, let oil cool. If it doesn't brown, increase heat.
Working in batches if necessary, add tilapia to hot oil and fry until fish is golden all over and reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side, flipping fish gently.Gently transfer to towel-lined plate. Season with remaining seasoned salt (to taste).Make Slaw and Finish Dish
In another mixing bowl, combine slaw mix, sour cream, 1 Tbsp. lime juice, jalapeño (to taste), pineapple and any accumulated juices, 1/4 tsp. salt, and a pinch of pepper.
Wrap tortillas in a damp paper towel and microwave until warm, 30 seconds.Plate dish as pictured on front of card, filling tortillas with fried fish and garnishing with slaw and toasted coconut. Squeeze lime wedges over to taste. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
