We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Sweet Chili Fish Tacos
with Togarashi Sweet Potatoes & Miso Mayo
25 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned 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. To learn more about WW visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
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 the American Diabetes Association. To find out more visit www.diabetes.org.
-
4 Servings
- Est. 720 Cals/serving
-
View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
We’re bringing bold, Asian-style flavor to classic fish tacos by finishing our wild Alaskan pollock fillets with a coating of bright sweet chili sauce before tucking them into warm tortillas alongside cabbage slaw dressed with citrusy ponzu. Togarashi, a Japanese-style seasoning blend, lends complex texture and spice to a side of roasted sweet potatoes.
Get Cooking
fresh
ingredients
Title
-
21 oz Wild Alaskan Pollock Fillets
-
8 Flour Tortillas
-
1½ lbs Sweet Potatoes
-
2 Persian Cucumbers
-
½ lb Red Cabbage
-
¼ cup Mayonnaise
-
1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
-
½ cup Sour Cream
-
2 Tbsps Vegetarian Ponzu Sauce
-
¼ cup Sweet Chili Sauce
-
1 Tbsp Sweet White Miso Paste
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare & roast the sweet potatoes:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to a sheet pan; drizzle with 1 tablespoon of olive oil and season with salt, pepper, and the togarashi seasoning. Toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Make the slaw:
Meanwhile, halve the cucumbers lengthwise, then thinly slice crosswise. Cut out and discard the core of the cabbage; thinly slice the leaves. Combine in a large bowl. Add the ponzu sauce and a drizzle of olive oil. Season with salt and pepper and stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Cook, flake & dress the fish:
Meanwhile, pat the fish dry with paper towels. Transfer to a cutting board; halve each fillet crosswise. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish and cook 2 to 3 minutes per side, or until lightly browned and cooked through. Transfer to a large bowl; using two forks, flake into bite-sized pieces. Add the sweet chili sauce and stir to thoroughly coat. Taste, then season with salt and pepper if desired.
4
Warm the tortillas:
If you prefer to use the 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.
5
Make the miso mayo & serve your dish:
Meanwhile, in a bowl, combine the mayonnaise and miso paste. Taste, then season with salt and pepper if desired. Season the sour cream with salt and pepper. Assemble the tacos using the warmed tortillas, dressed fish, slaw, and seasoned sour cream. Serve the tacos with the roasted sweet potatoes and miso mayo on the side. Enjoy!
1
Prepare & roast the sweet potatoes:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to a sheet pan; drizzle with 1 tablespoon of olive oil and season with salt, pepper, and the togarashi seasoning. Toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Make the slaw:
Meanwhile, halve the cucumbers lengthwise, then thinly slice crosswise. Cut out and discard the core of the cabbage; thinly slice the leaves. Combine in a large bowl. Add the ponzu sauce and a drizzle of olive oil. Season with salt and pepper and stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Cook, flake & dress the fish:
Meanwhile, pat the fish dry with paper towels. Transfer to a cutting board; halve each fillet crosswise. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish and cook 2 to 3 minutes per side, or until lightly browned and cooked through. Transfer to a large bowl; using two forks, flake into bite-sized pieces. Add the sweet chili sauce and stir to thoroughly coat. Taste, then season with salt and pepper if desired.
4
Warm the tortillas:
If you prefer to use the 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.
5
Make the miso mayo & serve your dish:
Meanwhile, in a bowl, combine the mayonnaise and miso paste. Taste, then season with salt and pepper if desired. Season the sour cream with salt and pepper. Assemble the tacos using the warmed tortillas, dressed fish, slaw, and seasoned sour cream. Serve the tacos with the roasted sweet potatoes and miso mayo on the side. Enjoy!
Tips from Home Chefs
About Blue Apron
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