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Crispy Fish Tacos

Crispy Fish Tacos with Guacamole and Charred Lime

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We love taco night for its simple preparation and endless flavor combinations. This is our take on the classic fish taco, but we’re dredging tender tilapia in rice flour before pan-searing to create a light and crispy crust, without the deep-frying. The garnishes are totally customizable: You and your dinner companion can pile on the creamy guacamole, shredded cabbage for crunch, pickled red onion, and a squeeze of lime—charred just a few minutes for incredible smoky-sweet flavor.
  • < 600 Calories
  • Spicy
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium

Ingredients & Equipment

What we send

  • avocado
    • 1
    • avocado
  • chili powder
    • 1/4 teaspoon
    • chili powder
  • Cholula hot sauce
    • 1 packet
    • Cholula hot sauce
  • plum tomato
    • 1
    • plum tomato
  • rice flour
    • 1/2 cup
    • rice flour
  • tilapia
    • 10 ounces
    • tilapia
  • shredded red cabbage
    • 1 cup
    • shredded red cabbage
  • corn tortillas
    • 6
    • corn tortillas
  • ground cumin
    • 1/2 teaspoon
    • ground cumin
  • limes
    • 2
    • limes
  • dried oregano
    • 1/4 teaspoon
    • dried oregano
  • apple cider vinegar
    • 1/4 cup
    • apple cider vinegar
  • jalapeño
    • 1
    • jalapeño
  • red onion
    • 1
    • red onion

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • 12" large nonstick pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425ºF. Halve 1 lime for guacamole; quarter remaining lime and set aside. Rinse tomato and cut into small dice. Peel onion, halve, and thinly slice 1 half; cut remainder into small dice to yield 2 tablespoons. Halve jalapeño lengthwise and, using a knife tip, discard seeds and mince up to 1 tablespoon. Save remaining onion and jalapeño for another recipe—think salsa!

  2. Pickle Onion

    Pickle Onion

    Place sliced onion in a small bowl and pour over apple cider vinegar. Set aside to pickle until ready to serve.

  3. Make Guacamole

    Make Guacamole

    Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin, and place in a medium bowl. Add hot sauce (skip or use half for less heat) and juice of 1 lime, and using a fork, mash until smooth. Stir in tomato, diced onion, and minced jalapeño to combine. Season with ¼ teaspoon salt and pepper as desired and set aside until ready to serve.

  4. Warm Tortillas and Bread Tilapia

    Warm Tortillas and Bread Tilapia

    Stack tortillas, wrap in foil, and place in oven to warm until ready to serve. Meanwhile, add spice mix, ¾ teaspoon salt and pepper as desired to bag with rice flour and shake to combine, then pour onto a large plate. Pat tilapia very dry with paper towel, then cut crosswise into 1-inch strips. Dredge tilapia pieces in seasoned flour, pressing to adhere.

  5. Fry Tilapia and Char Lime

    Fry Tilapia and Char Lime

    Heat 2 tablespoons olive oil in a large nonstick pan over medium high. When oil is shimmering, add tilapia—you should hear it sizzle! (If not, let the oil get a little hotter.) Fry, working in batches as needed, until crust is crisp and fish is opaque, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain, and sprinkle over ¼ teaspoon salt. Wipe pan clean and return to medium high. Add lime wedges cut-side down and char, 1-2 minutes.

  6. Plate Crispy Fish Tacos

    Plate Crispy Fish Tacos

    Drain onion, discarding pickling liquid. Divide tortillas between plates and spread a spoonful of guacamole on top. Fill tacos with crispy fish, shredded red cabbage, and pickled onion. Serve with remaining guacamole alongside and charred lime for squeezing over. Dig in!

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