Tempura Fish Tacos
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Tempura Fish Tacos

Tempura Fish Tacos

with Avocado Crema & Red Cabbage-Radish Slaw

Airy rice flour and soda water 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 give the perfect crunch, while lime adds pop of bright acidity.

Tags:
Nut free
Allergens:
Fish
Gluten
Milk
Mustard

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

Preparation Time40 minutes
Cooking Time
DifficultyHard

Ingredients

/ serving 4 people

680 g

BC Rockfish

(Contains Fish)

2 unit

Avocado

2 unit

Lime

⅔ cup

Rice Flour

(Contains Gluten)

4 unit

Green Onion

6 g

Radish

14 g

Cilantro

8 unit

Flour Tortillas

(Contains Gluten)

1 cup

Sparkling Water

1 unit

Sour Cream

(Contains Milk)

2 tbsp

Old Bay Seasoning

(Contains Mustard)

226 g

Red Cabbage, shredded

Not included in your delivery

unit

Oil*

unit

Salt*

unit

Pepper*

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Nutrition Values

/ per serving
Calories0 kcal
Energy (kJ)0 kJ
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
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.

Instructions

Prep the vegetables
1

Prep: Wash and dry all produce. Thinly slice the green onions, keeping the greens and whites separate. Halve the lime; cutting one half into wedges.

Make the avocado crema
2

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.

3

Make the cabbage slaw: Toss the cabbage, radishes and green onion whites into the remaining avocado mixture.

Prep the fish fillets
4

Prep the fillets: Cut the fish 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 soda water until smooth.

5

Cook the fillets: Pour oil into a large pan until it reaches 1/4-inch up the sides of pan. Heat over medium-high heat. Add the fish to the batter and toss to coat evenly. When the oil is hot (TIP: the oil should shimmer when pan is tilted), add the fish to the pan, being careful not to splash any oil towards you. Cook 2-3 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate.

6

Warm the tortillas: Wrap tortillas in a damp paper towel and microwave on high for 30 seconds.

7

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