Crispy Baja Fish Tacos with Chipotle Crema and Pickled Veggies

Get ready for a taco night that’s bursting with flavor and crunch. These Baja-style fish tacos bring together crispy tempura-battered tilapia, a bright and tangy cabbage slaw, quick-pickled jalapeño and radishes and a smoky chipotle crema. Every bite is a perfect balance of textures and tastes.

This recipe is designed for home cooks who want a restaurant-quality meal without the fuss. With simple steps and fresh ingredients, you’ll have a platter of irresistible tacos on the table in no time. Serve them with extra lime wedges and your favorite hot sauce for an extra kick.

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Ingredients

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Zest the lime, then quarter it. Thinly slice the jalapeño into rounds (remove ribs and seeds for less heat). Thinly slice the radishes. Roughly chop the cilantro.
2. In a small bowl, combine the smoky red pepper crema, mayonnaise, lime zest to taste and chipotle powder to taste. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper. Set aside.
3. In a second small microwave-safe bowl, combine the sliced jalapeño, radishes, juice from half the lime, 1 teaspoon sugar (2 teaspoons for 4 servings) and a pinch of salt. Microwave for 30 seconds. Set aside, stirring occasionally, until ready to serve.
4. In a medium bowl, combine the shredded red cabbage, half the cilantro, juice from the remaining lime, 1 teaspoon sugar (2 teaspoons for 4 servings), salt, pepper and remaining lime zest to taste. Toss to combine. Set aside.
5. In a large bowl, whisk together the tempura batter mix, half the blackening spice, ⅓ cup cold water (⅔ cup for 4 servings) and ½ teaspoon salt (1 teaspoon for 4 servings) until smooth. The batter should be the consistency of pancake batter; if too thick, add more water 1 tablespoon at a time.
6. Pat the salmon dry with paper towels, then slice into 1-inch-wide strips. Season all over with the remaining blackening spice, salt and pepper. Add the strips to the batter and stir until evenly coated.
7. Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once the oil is hot (a drop of batter sizzles immediately), add the coated fish strips 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. To check doneness, cut one strip in half. Transfer to a paper-towel-lined plate and immediately season with salt and pepper.
8. Meanwhile, wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
9. Divide the tortillas among plates. Drain the slaw and fill each tortilla with slaw and fried fish. Top with the chipotle crema, remaining cilantro and drained pickled jalapeño and radishes. Serve with extra lime wedges if desired.

Recipe Tips

FAQ

Can I use a different fish for this recipe?

Yes, you can substitute tilapia, cod or any firm white fish. Adjust cooking time as needed.

How do I make the chipotle crema less spicy?

Reduce the amount of chipotle powder or omit it entirely. You can also add more mayonnaise or crema to mellow the heat.

Can I make the pickled veggies ahead of time?

Absolutely. The pickled jalapeño and radishes can be made up to a day in advance and stored in the refrigerator.