Crispy Orloni-Style Tilapia Tacos
with Chipotle Mayo, Zesty Slaw, Pickled Jalapeño & Radishes
Nothing brings your family (or chosen family!) together quite like taco night. And these tacos—inspired by one of Mantis' favorite alien snacks—deliver all the feels. Crispy battered tilapia is piled into warm tortillas and topped with a crunchy cabbage slaw and a drizzle of creamy chipotle mayo. But wait! We’re also delivering a double explosion of flavor to your tacos with pickled jalapeño rounds and radishes for a spicy punch. All of these delicious elements join forces for an out-of-this-world eating experience.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Lime
1 unit
Jalapeño
3 unit
Radishes
2 tablespoon
Smoky Red Pepper Crema
(Contains Milk)
2 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Chipotle Powder
4 ounce
Shredded Red Cabbage
82 g
Tempura Batter
(Contains Eggs, Milk, Wheat)
2 tablespoon
Blackening Spice
11 ounce
Tilapia
(Contains Fish)
6 unit
Flour Tortillas
(Contains Soy, Wheat)
Not included in your delivery
Salt
Pepper
2 teaspoon
Sugar
Cooking Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Zest and quarter lime (for 4 servings, zest one lime and quarter both). Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Thinly slice radishes. • In a small bowl, combine smoky red pepper crema, mayonnaise, a pinch of lime zest to taste, and chipotle powder to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• In a second small microwave-safe bowl, combine jalapeño, radishes, juice from half the lime, 1 tsp sugar (2 tsp for 4 servings), and a pinch of salt. Microwave for 30 seconds. Set aside, stirring occasionally, until ready to serve. • In a medium bowl, combine cabbage, juice from remaining lime, 1 tsp sugar (2 tsp for 4), salt, pepper, and remaining lime zest to taste.
• In a large bowl, whisk together tempura batter mix, half the Blackening Spice, 1⁄3 cup cold water (2⁄3 cup for 4 servings), and ½ tsp salt (1 tsp for 4) until smooth. TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency. • Pat tilapia* dry with paper towels, then slice into strips (ours were 3 inches long and 1 inch wide). Season all over with remaining Blackening Spice, salt, and pepper. • Stir strips into batter until evenly coated. • Line a plate with paper towels.
• Heat a ¼-inch layer of oil in a large, preferably heavy-bottomed, pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated fish in a single layer, working in batches. (Shake off excess batter before adding.) Cook until golden brown and cooked through, 1-2 minutes per side. TIP: To check for doneness, cut one strip in half. • Using tongs or a slotted spoon, transfer to paper-towel-lined plate. Immediately season with salt and pepper.
• Meanwhile, wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds.
• Divide tortillas between plates; fill with slaw (draining first) and fried tilapia. Top with chipotle mayo and pickled jalapeño and radishes (draining first) to taste, and serve.
Tilapia is fully cooked when internal temperature reaches 145°.
