Crispy Tempura Tilapia Tacos with Chipotle Crema and Pickled Veggies

These crispy tempura-battered tilapia tacos bring the vibrant flavors of Baja California to your kitchen. With a crunchy golden coating, tangy pickled veggies and a creamy chipotle crema, every bite is a perfect balance of textures and tastes.

Ready in just 30 minutes, this recipe is ideal for a quick weeknight dinner or a fun taco night with friends. The slaw adds a refreshing crunch, while the pickled jalapeño and radishes provide a bright, tangy kick.

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Ingredients

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

82 g Tempura MixView ingredient guideLike ingredientDislike ingredient

2 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all 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.
2. In a small bowl, combine the smoky red pepper crema, mayonnaise, a pinch of 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 jalapeño, radishes, juice from half the lime, 1 teaspoon sugar and a pinch of salt. Microwave for 30 seconds. Set aside, stirring occasionally, until ready to serve.
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 to taste. Set aside.
5. In a large bowl, whisk together the tempura mix, half the blackening spice, 1/3 cup cold water and 1/2 teaspoon salt until smooth. If the batter is too thick, add more water 1 tablespoon at a time until it reaches a pancake-batter-like consistency.
6. Pat the tilapia dry with paper towels and slice into strips about 3 inches long and 1 inch wide. Season all over with the remaining blackening spice, salt and pepper. Stir the strips into the batter until evenly coated.
7. Line a plate with paper towels. Heat a 1/4-inch layer of vegetable oil in a large heavy-bottomed pan over medium-high heat. Once the oil is hot (a drop of batter sizzles), add the coated fish strips 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 the paper towel-lined plate and immediately season 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 between plates. Fill with the slaw (draining first) and fried tilapia. Top with chipotle mayo, remaining cilantro and pickled jalapeño and radishes (draining first) to taste.

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 batter gluten-free?

Use a gluten-free tempura mix or substitute with rice flour and a bit of cornstarch.

Can I prepare the pickled veggies ahead of time?

Absolutely! The pickled jalapeño and radishes can be made up to 2 days in advance and stored in the refrigerator.