In order to bring you the best organic produce, some ingredients may differ from those depicted.
Print instructions
Fish tacos with charred corn salsa, guacamole, and aji amarillo
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Pescatarian, Spicy, Protein Plus
2 Servings, 870 Calories/Serving
25–40 Minutes
Summer, meet your ultimate meal. Lightly crisp cornmeal-coated pan-fried fish is the perfect filling for fast tacos topped with a bright corn salsa and a dollop of aji amarillo.
In your bag
- 1 ear organic corn
- ¼ pound organic grape or cherry tomatoes
- 4 or 5 sprigs organic fresh cilantro
- 1 organic lime
- ¼ cup cornmeal
- Fish options:
- 2 sustainably raised skinless tilapia fillets (about 5½ ounces each)
- 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
- 2 wild skin-on snapper fillets (about 6 ounces each)
- 8 Mi Rancho 100% corn tortillas
- Sunbasket aji amarillo (mayo - lime juice - ketchup - shallot-garlic confit - scallions - cilantro - aji amarillo spice)
- ½ cup guacamole
Nutrition per serving
Calories 870, Total Fat 48g (62% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 390mg (17% DV), Total Carb. 76g (28% DV), Fiber 10g (36% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 39g
Contains:
Eggs
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Make the corn salsa
- Shuck the corn. Lay the ear flat and cut the kernels from the cob.
- Cut the tomatoes in half
- Coarsely chop the cilantro.
- Zest and juice the lime, keeping the zest and juice separate (the juice will be divided between the salsa and the aji amarillo sauce).
In a dry large frying pan over high heat, add the corn and cook, stirring occasionally, until just tender and lightly charred, 3 to 5 minutes. Season to taste with salt and pepper. Transfer to a medium bowl and let cool slightly. Add the tomatoes, cilantro, 1 tablespoon [2 TBL] lime juice, and 1 tablespoon [2 TBL] oil and toss to combine. Season to taste with salt and pepper. Let stand while you prepare the rest of the meal. Do not clean the pan.
2
Prep and cook the fish
- On a plate or in a shallow bowl, season the cornmeal with salt and pepper and spread in an even layer.
- Pat the fish dry with a paper towel; cut the fish crosswise into 1-inch-wide strips (discarding the snapper skin if desired). Season lightly with salt and pepper. Gently press the fish in the cornmeal, coating all sides.
In the same pan used for the corn, warm 2 tablespoons [¼ cup] oil over medium heat until hot but not smoking. Add the fish and cook, turning once, until the crust is golden brown and the fish is cooked through, 2 to 4 minutes per side. Transfer to a plate.
While the fish is cooking, finish the sauce and heat the tortillas.
3
Finish the sauce; warm the tortillas
- Remove 6 [12] tortillas from the package; save the rest for another use.
In a small bowl, stir together the aji amarillo, lime zest, and 1 to 2 teaspoons [2 to 4 tsp] lime juice; season to taste with salt and pepper.
Serve
Transfer the tortillas to individual plates, spread with as much guacamole as you like, and top with the fish. Spoon on the corn salsa, drizzle with the aji amarillo sauce, and serve any remaining guacamole on the side.
Kids Can!
- Shuck the corn.
- Season the cornmeal and spread on a plate.
- Spread the guacamole on the tortillas.
- Spoon the salsa on the tacos.