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Chili-Dusted Fish Tacos

with Pickled Red Cabbage, Mango & Avocado

  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This Mexican-inspired meal is a symphony of bright flavors and contrasting textures. The fresh cilantro and lime bring out the creaminess of the avocado, while the pickled cabbage and the spicy radish add snap and crunch. All of these sensations complement the flaky and tender tilapia fish. The final product—a colorful dish fit for a fiesta that we hope you’ll enjoy.

fresh
ingredients
Chili-Dusted Fish Tacos  with Pickled Red Cabbage, Mango & Avocado
Title
  • 4 Radishes
  • 1 Avocado
  • 1 bunch Cilantro
  • 1 Lime
  • 1 Mango
  • ⅛ head Red Cabbage
  • 2 Tilapia Fillets
  • 1 tsp Mexican Chili Powder
  • ½ cup All-Purpose Flour
  • 2 Tbsps Mirin
  • ¼ cup Rice Vinegar
  • 8 Corn Tortillas
tried-and-true
kitchen tools
step-by-step
instructions
Prepare your ingredients:
1 Prepare your ingredients:
Wash and dry the fresh produce. Cut the lime into wedges. Pit, peel, and cut the avocado into bite-sized pieces, then season with salt and squeeze the juice of one lime wedge over it to prevent browning. Thinly slice the radishes into rounds. Thinly slice the cabbage. Roughly chop the cilantro. Peel, pit, and thinly slice the mango.
Pickle the cabbage:
2 Pickle the cabbage:
In a small bowl, combine the cabbage, rice vinegar, and mirin; season with salt and pepper. Let stand while you finish cooking, stirring occasionally.
Cook the fish:
3 Cook the fish:
Pat the fish dry with a paper towel and season with salt and pepper. Coat the fillets with a very thin layer of the Mexican chili powder (use less if you’re not a fan of spicy foods), then the flour (shaking off the excess). In a large pan, heat a layer of olive oil on medium-high until hot. Add the fish to the pan; cook 2 to 3 minutes per side, or until golden brown and cooked through. Transfer the fish to a paper-towel-lined plate.
Warm the tortillas:
4 Warm the tortillas:
Wipe out the pan used for the fish. Working in batches, add the tortillas to the pan and heat on medium-high 30 seconds to 1 minute per side, or until soft and hot to the touch. Transfer to a plate and cover with a damp paper towel to keep warm.
Plate your dish:
5 Plate your dish:
Make 4 tacos with 2 tortillas layered together for each. Divide the fish between the tacos and top each with avocado, radishes, pickled cabbage, mango, and cilantro. Drizzle a little liquid from the pickled cabbage over each taco and serve with the remaining lime wedges. Enjoy!

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About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare your ingredients:
1 Prepare your ingredients:
Wash and dry the fresh produce. Cut the lime into wedges. Pit, peel, and cut the avocado into bite-sized pieces, then season with salt and squeeze the juice of one lime wedge over it to prevent browning. Thinly slice the radishes into rounds. Thinly slice the cabbage. Roughly chop the cilantro. Peel, pit, and thinly slice the mango.
2 Pickle the cabbage:
In a small bowl, combine the cabbage, rice vinegar, and mirin; season with salt and pepper. Let stand while you finish cooking, stirring occasionally.
Pickle the cabbage:
Cook the fish:
3 Cook the fish:
Pat the fish dry with a paper towel and season with salt and pepper. Coat the fillets with a very thin layer of the Mexican chili powder (use less if you’re not a fan of spicy foods), then the flour (shaking off the excess). In a large pan, heat a layer of olive oil on medium-high until hot. Add the fish to the pan; cook 2 to 3 minutes per side, or until golden brown and cooked through. Transfer the fish to a paper-towel-lined plate.
4 Warm the tortillas:
Wipe out the pan used for the fish. Working in batches, add the tortillas to the pan and heat on medium-high 30 seconds to 1 minute per side, or until soft and hot to the touch. Transfer to a plate and cover with a damp paper towel to keep warm.
Warm the tortillas:
Plate your dish:
5 Plate your dish:
Make 4 tacos with 2 tortillas layered together for each. Divide the fish between the tacos and top each with avocado, radishes, pickled cabbage, mango, and cilantro. Drizzle a little liquid from the pickled cabbage over each taco and serve with the remaining lime wedges. Enjoy!