Tempura Fish Tacos

Tempura Fish Tacos

with Avocado Crema & Red Cabbage-Radish Slaw

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Airy rice flour and soda water create a light and crispy batter for these Old Bay-spiced fish tacos. Luscious avocado serves double duty as both a taco filling and creamy slaw dressing. Crispy radish and cabbage give the perfect crunch, while lime adds pop of bright acidity.

Tags:Nut free

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking difficultyHard

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

BC Rockfish


2 unit


2 unit


⅔ cup

Rice Flour


4 unit

Green Onions

6 g


14 g


8 unit

Flour Tortillas, 6-inch


1 cup

Sparkling Water

1 unit

Sour Cream


2 tbsp

Old Bay Seasoning


226 g

Red Cabbage, shredded

Not included in your delivery







Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Instructionsarrow up iconarrow up icon
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Prep: Wash and dry all produce. Thinly slice the green onions, keeping the greens and whites separate. Halve the lime; cutting one half into wedges.


Make the avocado crema: Halve, pit and peel the avocado. Scoop the flesh into a medium bowl and mash with a fork until smooth. Mix in the sour cream and the juice of half a lime. Season with salt and pepper. Set half this mixture aside in a small bowl.


Make the cabbage slaw: Toss the cabbage, radishes and green onion whites into the remaining avocado mixture.


Prep the fillets: Cut the fish fillets lengthwise to create four evenly sized strips and season with half the Old Bay. In a medium bowl, whisk together the rice flour, remaining Old Bay and a large pinch of salt and pepper. Whisk in soda water until smooth.


Cook the fillets: Pour oil into a large pan until it reaches 1/4-inch up the sides of pan. Heat over medium-high heat. Add the fish to the batter and toss to coat evenly. When the oil is hot (TIP: the oil should shimmer when pan is tilted), add the fish to the pan, being careful not to splash any oil towards you. Cook 2-3 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate.


Warm the tortillas: Wrap tortillas in a damp paper towel and microwave on high for 30 seconds.


Assemble: Spread the tortillas with reserved avocado crema and place one piece of fish in each. Top with a bit of the cabbage slaw and a few cilantro sprigs. Serve with lime wedges, green onions and the remaining cabbage slaw to the side. Enjoy!