Chipotle-Spiced Tilapia Tacos

🥘 Ingredients

• chipotle powder
  2 tsp
• cornstarch
  2 tbsp
• flour tortillas
  12 unit
• heirloom grape tomatoes
  8 oz
• kiwi
  2 unit
• lime
  2 unit
• paper towels
• pepper
• radishes
  6 unit
• salt
• scallions
  4 unit
• sour cream
  1/2 c
• tilapia
  22 oz
• vegetable oil
• water

🍳 Cookware

• small bowl
• small bowl
• large pan
• small bowl

1. 

   1

    Wash and dry all produce. Quarter heirloom grape tomatoes . Trim and thinly slice scallions , separating whites from greens. Peel kiwi , then dice into 1/4-inch cubes. Zest 1 tsp zest from lime , then cut into wedges. Thinly slice radishes . TIP: For a fancy presentation, stack the radish slices and slice again into matchsticks.

   heirloom grape tomatoes: 8 oz, scallions: 4 unit, kiwi: 2 unit, lime: 2 unit, radishes: 6 unit
2. 

   2

    In a small bowl , mix together sour cream , half the lime zest, a squeeze of lime, and a pinch of chipotle powder (add more or less to taste). Stir in enough water to give mixture a drizzling consistency (start with 1 tsp). Season with salt and pepper .

   sour cream: 1/2 c, chipotle powder: 2 tsp, water, salt, pepper
3. 

   3

    In another small bowl , combine cornstarch , remaining lime zest, and half the remaining chipotle powder (save rest for another use). Pat tilapia dry with paper towels , then season all over with salt and pepper. Sprinkle with cornstarch mixture, gently rubbing mixture into fillets to evenly coat.

   cornstarch: 2 tbsp, tilapia: 22 oz, paper towels
4. 

   4

    Heat a 1/4-inch layer of vegetable oil in a large pan over medium-high heat (use a nonstick pan if you have one). Once oil is hot enough that a pinch of cornstarch sizzles when added to the pan, add tilapia. Cook until browned and lightly crisped, ⏱️ 3 minutes to ⏱️ 4 minutes per side. Set aside on a paper-towel-lined plate.

   vegetable oil
5. 

   5

    While tilapia cooks, in a third small bowl , toss together kiwi, tomatoes, scallion whites, and a squeeze of lime. Season with salt and pepper. Wrap flour tortillas in lightly dampened paper towels and microwave on high until warm and soft, about ⏱️ 30 seconds .

   flour tortillas: 12 unit, paper towels
6. 

   6

    Break tilapia into smaller pieces and divide between tortillas. Top with as much of the pico de gallo, radishes, crema, and scallion greens as you like and serve.