Chili Rubbed Steelhead Tacos

with Creamy Citrus Slaw and Pickled Red Onions

20 min

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Contains: Fish, Sulphites, Egg, Wheat, Gluten, Soy, Mustard, Milk

May Contain: Sesame, Tree Nuts, Peanuts, Shellfish

Contains: Egg, Milk, Mustard, Seafood, Soy, Sulphites, Wheat, and Gluten.

May Contain: Peanuts, Sesame, and Tree Nuts.

What We'll Send

Coleslaw (Green Cabbage, Red Cabbage, Carrot)
Sour Cream
Kewpie Mayo
Apple Cider Vinegar
Red Onion Sliced
Corn Tortillas 4.5''
Spice Blend
Coriander, Onion Powder, Cumin, Roasted Garlic Powder, Chili Powder
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Calories 539
Fat 27g
Protein 21g
Carbohydrates 57g

Cooking Directions


Marinate Steelhead 

Pat steelhead dry on paper towel. Cut into ¾ inch pieces. In a mixing bowl, stir together 1 tbsp. (2 tbsp. for 4 servings) oil, spice blend, and a pinch of salt and pepper. Add fish to bowl, coating fish with marinade.  


Pickle Onion

In another small bowl, stir red onion, apple cider vinegar, sugar, and a pinch of salt. Set aside until ready to serve.


Make Coleslaw 

Wash lime, jalapeno, and cilantro. Zest and cut lime in half. Cut jalapeno in half, remove stem and seeds, and finely chop. Pick cilantro leaves and chop. Wash hands with hot soapy water. In a medium bowl, add jalapeno to taste, lime zest, kewpie mayo, sour cream, half of the lime juice, half of the cilantro, and salt and pepper to taste. Mix well. Stir in coleslaw.


Cook Steelhead

Heat 1 tbsp. (2 tbsp. for 4 servings) oil in a large skillet over medium. When hot, add marinated fish to skillet. Cook fish for 3-4 minutes, turning once or twice, until fish begins to flake.


Heat Tortillas

Wipe skillet carefully with paper towel. Place skillet back on medium heat. Add one tortilla to skillet. Heat tortilla for 30 seconds per side, or until starting to become golden. Set aside tortilla on a clean towel and wrap to keep warm. Repeat with remaining tortillas.


Plate + Serve

Divide tortillas onto serving plates. Spoon steelhead on top of each tortilla. Top with coleslaw and pickled onions. Garnish with remaining cilantro and lime juice to taste. Enjoy!

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