Crispy Tempura Tilapia Tacos with Chipotle Slaw and Pickled Jalapeño

These crispy tempura tilapia tacos bring all the bright, bold flavors of Baja to your kitchen. Flaky fish gets a light, crunchy tempura coating, then gets piled into warm tortillas with a tangy pickled jalapeño and radish topping, a crunchy cabbage slaw and a smoky chipotle crema. Every bite is a mix of textures and zesty, spicy goodness.

Perfect for a weeknight dinner that feels like a fiesta, these tacos come together quickly with simple ingredients. The pickled veggies add a bright pop of acidity that balances the rich chipotle mayo, while the slaw adds freshness and crunch. Serve them up for taco night and watch them disappear!

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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

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. Zest and quarter the lime. Thinly slice the jalapeño into rounds (remove seeds and ribs 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 and chipotle powder. Add water 1 teaspoon at a time until the mixture is drizzling consistency. Season with salt and pepper.
3. In a microwave-safe bowl, combine the sliced jalapeño, radishes, juice from half the lime, 1 teaspoon sugar 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, salt, pepper and remaining lime zest. Toss to combine.
5. In a large bowl, whisk together the tempura batter mix, half the blackening spice, 1/3 cup cold water and 1/2 teaspoon salt until smooth. If too thick, add more water 1 tablespoon at a time until it resembles pancake batter.
6. Pat the tilapia dry with paper towels and slice into 1-inch wide strips. 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. When the oil is hot (a drop of batter sizzles), 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. 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), fried tilapia, chipotle mayo, remaining cilantro and pickled jalapeño and radishes (drained). Serve immediately.

Recipe Tips

FAQ

Can I use a different type of fish?

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

How can I make these tacos less spicy?

Remove the seeds and ribs from the jalapeño before slicing and reduce or omit the chipotle powder in the mayo.

Can I prepare the pickled veggies ahead of time?

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