Spicy Chipotle Tilapia Tacos with Kiwi Pico De Gallo

These fish tacos bring the heat with a smoky chipotle crust and a refreshing kiwi pico de gallo that cools things down. The tilapia is lightly coated in cornstarch and pan-fried until golden and crisp, then tucked into warm flour tortillas with a zesty crema and crunchy radishes.

It’s a balance of spicy, tangy and creamy that comes together in about 30 minutes. Perfect for taco night or any night you crave something bright and satisfying.

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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

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. 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 (add more or less to taste). Stir in enough water to give the mixture a drizzling consistency (start with 1 teaspoon). Season with salt and pepper.
3. In another small bowl, combine the cornstarch, remaining lime zest and half the remaining chipotle powder (save the rest for another use). Pat the tilapia dry with paper towels and season all over with salt and pepper. Sprinkle with the cornstarch mixture, gently rubbing it into the fillets to coat evenly.
4. Heat a ¼-inch layer of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Once the oil is hot enough that a pinch of cornstarch sizzles when added, add the tilapia. Cook until browned and lightly crisped, 3-4 minutes per side. Transfer to a paper-towel-lined plate.
5. While the tilapia cooks, in a third small bowl, toss together the kiwi, tomatoes, scallion whites and a squeeze of lime juice. Season with salt and pepper. Wrap the tortillas in lightly dampened paper towels 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, crema and scallion greens as you like. Serve immediately.

Recipe Tips

FAQ

Can I use a different fish for this recipe?

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

How do I store leftovers?

Store the cooked 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.

Can I make this recipe gluten-free?

Yes, use corn tortillas instead of flour and ensure your cornstarch is gluten-free. The rest of the ingredients are naturally gluten-free.