Crispy Baja Tilapia Tacos with Chipotle Slaw and Pickled Jalapeño

Get ready for the ultimate taco night with these crispy Baja tilapia tacos. Flaky white fish gets a golden tempura coating, then it’s piled into warm tortillas with a crunchy cabbage slaw, creamy chipotle mayo and quick-pickled jalapeño and radishes. Every bite is a perfect balance of crispy, creamy, tangy and spicy.

This recipe is all about big flavors and fresh textures. The homemade chipotle mayo adds a smoky kick, while the pickled veggies bring brightness. Whether you’re feeding a crowd or just treating yourself, these tacos are sure to become a favorite.

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Ingredients

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

22 ounce TilapiaView 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

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 produce. Zest and quarter the lime. Thinly slice the jalapeño into rounds, removing ribs and seeds for less heat. Thinly slice the radishes. Roughly chop the cilantro. 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.
2. In a second small microwave-safe bowl, combine the 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. In a medium bowl, combine the shredded red cabbage, half the cilantro, juice from the remaining lime, 1 teaspoon sugar (2 teaspoons for 4), salt, pepper and remaining lime zest to taste.
3. In a large bowl, whisk together the tempura batter mix, half the blackening spice, ⅓ cup cold water and ½ teaspoon salt (⅔ cup cold water and 1 teaspoon salt for 4 servings) until smooth. If the mixture is too thick, add more water 1 tablespoon at a time until it reaches a pancake-batter-like consistency. Pat the tilapia dry with paper towels, then 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.
4. Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once the oil is hot enough that a drop of batter sizzles when added, add the coated fish 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 for doneness, cut one strip in half. Using tongs or a slotted spoon, transfer to a paper-towel-lined plate. Immediately season with salt and pepper.
5. Meanwhile, wrap the tortillas in damp paper towels. Microwave until warm and pliable, about 30 seconds.
6. Divide the tortillas between plates. Fill with the slaw (draining first) and the fried tilapia. Top with the chipotle mayo, remaining cilantro and pickled jalapeño and radishes (draining first) to taste. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of fish?

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

How do I make the chipotle mayo spicier?

Add more chipotle powder or a pinch of cayenne pepper to taste.

Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas are a great alternative. Warm them in a dry skillet or microwave before serving.