Guajillo Fish Tacos with Cheesy Roasted Potatoes

Guajillo Fish Tacos

with Cheesy Roasted Potatoes

Group Created with Sketch. 40 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 690 Cals/serving
  • View All
    Nutrition Label
    Download

These tacos highlight our guajillo chile pepper sauce, which we’re combining with sour cream to create a rich, smoky sauce for tilapia and a duo of peppers and onion.
CLICK FOR RECIPE CARD

Get Cooking
fresh
ingredients
Guajillo Fish Tacos with Cheesy Roasted Potatoes
Title
  • 4 Tilapia Fillets
  • 8 Flour Tortillas
  • 2 Scallions
  • 1 Red Onion
  • 2 Poblano Peppers
  • 1¼ lbs Golden Potatoes
  • ½ cup Sour Cream
  • ⅓ cup Guajillo Chile Pepper Sauce
  • 4 oz White Cheddar Cheese
  • 1 oz Sweet Piquante Peppers
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick rounds. Grate the cheese on the large side of a box grater. Halve, peel, and thinly slice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the piquante peppers. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the guajillo chile sauce and sour cream. Season with salt and pepper.

Make the cheesy potatoes
2 Make the cheesy potatoes

Place the potato rounds on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Evenly top with the grated cheese. Return to the oven and roast 2 to 4 minutes, or until the cheese  is melted. Remove from the oven.

Cook & finish the vegetables
3 Cook & finish the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced onion, sliced white bottoms of the scallions, and sliced poblano peppers; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until softened. Transfer to a bowl; stir in the chopped piquante peppers. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Cook the fish
4 Cook the fish

Pat the fish dry with paper towels; season on both sides with salt, pepper, and the spice blend. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until browned and cooked through.* Transfer to a cutting board; carefully halve each fillet lengthwise.

*An instant-read thermometer should register 145°F.

Warm the tortillas & serve your dish
5 Warm the tortillas & serve your dish

If you prefer to use a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, halved fish, finished vegetables, and guajillo sour cream. Serve the tacos with the cheesy potatoes on the side. Garnish the potatoes with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

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 the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick rounds. Grate the cheese on the large side of a box grater. Halve, peel, and thinly slice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the piquante peppers. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the guajillo chile sauce and sour cream. Season with salt and pepper.

2 Make the cheesy potatoes

Place the potato rounds on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Evenly top with the grated cheese. Return to the oven and roast 2 to 4 minutes, or until the cheese  is melted. Remove from the oven.

Make the cheesy potatoes
Cook & finish the vegetables
3 Cook & finish the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced onion, sliced white bottoms of the scallions, and sliced poblano peppers; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until softened. Transfer to a bowl; stir in the chopped piquante peppers. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

4 Cook the fish

Pat the fish dry with paper towels; season on both sides with salt, pepper, and the spice blend. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until browned and cooked through.* Transfer to a cutting board; carefully halve each fillet lengthwise.

*An instant-read thermometer should register 145°F.

Cook the fish
Warm the tortillas & serve your dish
5 Warm the tortillas & serve your dish

If you prefer to use a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, halved fish, finished vegetables, and guajillo sour cream. Serve the tacos with the cheesy potatoes on the side. Garnish the potatoes with the sliced green tops of the scallions. Enjoy!