Meal Kit
Acapulco Fish Tacos
with guacamole and pico de gallo
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 3 days

Contains: Fish (Tilapia), Milk, Eggs, Wheat

Chef
Jimmy Cababa
In Your Box (serves 2)
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- 6 fl. oz. Canola Oil
- 1 Roma Tomato
- 4 oz. Guacamole
- 1 Lime
- 1 Shallot
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- 2 tsp. Taco Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) oPNZQBPX
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Calories870
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Carbohydrates62g
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Net Carbs56g
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Fat49g
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Protein44g
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Sodium1220mg
Recipe Steps
Cooking Guidelines
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
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1 Prep
Chop shallot finely
Juice half the lime. Cut remaining into wedgesChop tomato small dice -
2 Make Pico de Gallo
In a bowl, combine tomato, shallots, lime juice and a pinch of salt and pepper. Toss and set aside.
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3 Cook Tilapia
"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, turn heat down and let oil cool. If it doesn't brown, increase heat.
Season tilapia with taco seasoning. Lay tilapia pieces away from you in hot oil and flip every 3-5 minutes until golden brown and tilapia reaches a minimum internal temperature of 145 degrees, 3-5 minutes.Transfer fish to towel-lined plate. Rest at least 5 minutes." -
4 Finish The Dish
Wrap tortillas in a damp paper towel and microwave, 30 seconds. Build taco with tilapia, guacamole, cheese, and topped with pico de gallo. Serve with lime wedges.
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