Crispy Chipotle Tilapia Tacos with Kiwi Pico De Gallo

These tilapia tacos bring the heat and the sweet. The fish gets a light dusting of cornstarch and chipotle powder, then pan-fried until golden and crispy. A bright kiwi-tomato salsa and a zesty chipotle crema keep things cool and creamy.

Perfect for a quick weeknight dinner, these tacos are packed with flavor and texture. The combination of spicy, tangy and fresh makes every bite exciting. Serve them with your favorite toppings and enjoy!

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Ingredients

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit KiwiView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Quarter the tomatoes. Trim and thinly slice the scallions, separating the white parts from the green tops. Peel the kiwi and dice into ¼-inch cubes. Zest 1 teaspoon of zest from the lime, then cut the lime into wedges. Thinly slice the radishes (for a fancy presentation, stack the slices and cut into matchsticks).
2. In a small bowl, mix together the sour cream, half the lime zest, a squeeze of lime juice and a pinch of chipotle powder (to taste-it’s spicy). Season with salt and pepper. Set aside.
3. In another small bowl, combine the cornstarch, remaining lime zest and half of the remaining chipotle powder (save the rest for another use). Pat the tilapia dry with paper towels, then season all over with salt and pepper. Sprinkle the cornstarch mixture over the fish, gently rubbing it into the fillets to coat evenly.
4. Heat a ¼-inch layer of vegetable oil in a large nonstick pan over medium-high heat. Once the oil is hot enough that a pinch of cornstarch sizzles when added, carefully add the tilapia. Cook until browned and lightly crisped, 3-4 minutes per side. Transfer to a paper-towel-lined plate.
5. While the fish cooks, toss together the kiwi, tomatoes, scallion whites and a squeeze of lime juice in a third small bowl. Season with salt and pepper. Wrap the tortillas in a lightly dampened paper towel and microwave on high until warm and soft, about 30 seconds.
6. Break the tilapia into smaller pieces and divide among the tortillas. Top with as much of the pico de gallo, radishes, chipotle crema and scallion greens as you like. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any firm white fish like cod or halibut works well in this recipe.

Can I make the pico de gallo ahead of time?

Absolutely! The pico de gallo can be made up to a day in advance and stored in the refrigerator.

How do I store leftovers?

Store the fish, pico de gallo and crema separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish in a skillet to restore crispness.