Crispy Baja Fish Tacos with Chipotle Crema and Pickled Veggies

There’s something magical about taco night and these Baja-style fish tacos are here to make it unforgettable. Crispy tempura-battered cod meets a bright, crunchy slaw of shredded red cabbage and radishes, all topped with tangy pickled jalapeño and a creamy chipotle-lime crema. Every bite is a perfect balance of textures and flavors-crunchy, creamy, spicy and fresh.

This recipe is designed for home cooks who want a fun, flavorful meal without fuss. The fish comes out golden and tender, while the quick-pickled veggies add a zesty kick. Serve them in warm flour tortillas for a taco night that beats takeout any day.

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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

10 ounce Icelandic CodView 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

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 and quarter the lime. 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.
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.
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.
5. In a large bowl, whisk together the tempura batter mix, half the blackening spice, 1/3 cup cold water (2/3 cup for 4 servings) and 1/2 teaspoon salt (1 teaspoon for 4 servings) until smooth. If too thick, add more water 1 tablespoon at a time until it resembles pancake batter.
6. Pat the cod dry with paper towels and slice into strips about 1 inch wide. Season all over with the remaining blackening spice, salt and pepper. Stir the strips into the batter until evenly coated.
7. Heat a 1/4-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once hot (a drop of batter sizzles), add the coated fish in a single layer (work in batches, shaking off excess batter). Cook until golden brown and cooked through, 1-2 minutes per side. Transfer to a paper-towel-lined plate and season immediately with salt and pepper.
8. Wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
9. Divide the tortillas among plates. Fill with the slaw (drained) and fried fish. Top with the chipotle crema, remaining cilantro and pickled jalapeño and radishes (drained) to taste. Serve immediately.

Recipe Tips

FAQ

Can I use a different fish for this recipe?

Yes, any firm white fish like cod, tilapia or halibut works well. Just adjust cooking time as needed.

How do I make the batter extra crispy?

Use ice-cold water and avoid overmixing the batter. A few lumps are fine. Also, make sure the oil is hot enough before frying.

Can I make these tacos gluten-free?

Absolutely! Use gluten-free tempura batter mix and corn tortillas instead of flour.