Crispy Battered Tilapia Tacos with Chipotle Mayo and Pickled Radish Slaw

There’s nothing quite like taco night to bring everyone together. These crispy tilapia tacos are packed with flavor and texture-crunchy battered fish, a tangy cabbage slaw and a smoky chipotle mayo that ties it all together. Inspired by a love for bold, playful eats, this recipe delivers a double punch of heat from pickled jalapeño and fresh radishes.

Whether you’re feeding a crowd or just treating yourself, these tacos are easy to make and guaranteed to impress. The tempura batter gives the tilapia an ultra-crispy coating, while the creamy sauce and crunchy slaw balance every bite. Get ready for a taco experience that’s out of this world!

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Ingredients

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

11 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

2 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the pickled jalapeño and radishes: Thinly slice the jalapeño and radishes. In a small bowl, combine the sliced jalapeño and radishes with 1 teaspoon salt, 2 teaspoons sugar and the juice of half the lime. Toss well and set aside to quick-pickle.
2. Make the chipotle mayo: In a small bowl, mix the mayonnaise with the chipotle powder and smoky red pepper crema. Stir until smooth. Set aside.
3. Prepare the tempura batter: In a medium bowl, whisk the tempura batter mix with 1/2 cup cold water (or as directed on package) until smooth. The batter should be thin enough to coat a spoon.
4. Season and batter the fish: Cut the tilapia into 2-inch wide strips. Season with blackening spice, salt and pepper. Dip each strip into the tempura batter, letting excess drip off.
5. Fry the fish: Heat cooking oil in a large skillet over medium-high heat (about 1/2 inch deep). Working in batches, fry the battered fish for 2-3 minutes per side until golden and crispy. Transfer to a paper towel-lined plate.
6. Warm the tortillas: In a dry skillet or directly over a gas flame, warm the flour tortillas for about 30 seconds per side until pliable and lightly charred.
7. Assemble the slaw: In a bowl, toss the shredded red cabbage with the remaining lime juice and a pinch of salt.
8. Build the tacos: Spread a spoonful of chipotle mayo on each tortilla. Add a portion of the crispy fish, top with cabbage slaw and garnish with pickled jalapeño and radishes. Serve immediately.

Recipe Tips

FAQ

Can I use a different fish instead of tilapia?

Yes, any mild white fish like cod, haddock or pollock works well. Adjust cooking time as needed.

How do I make the tempura batter extra crispy?

Use ice-cold water and avoid overmixing-lumps are okay. The batter should be thin; if too thick, add a little more cold water.

Can I bake the fish instead of frying?

Yes, place the battered fish on a greased baking sheet and bake at 425°F for 12-15 minutes, flipping halfway, until golden and cooked through.