Crispy Fish Tacos

🥘 Ingredients

• baking powder
  2 tsp
• black pepper
• blackening spice
  2 tbsp
• carrots
  2 unit
• cilantro
  ½ oz
• cornstarch
  2 tbsp
• flour
  ½ cup
• flour tortilla
  12 unit
• lime
  2 unit
• radishes
  6 unit
• salt
• sour cream
  1/2 c
• sugar
  ½ tsp
• tilapia
  22 oz
• vegetable oil
  4 tbsp
• water
  6 tbsp

🍳 Cookware

• medium bowl
• large pan

1. 

   1

   Wash and dry all produce. Thinly slice radishes . Tear cilantro leaves from stems; discard stems. Halve lime , then cut one half into wedges. Peel carrots . Using a vegetable peeler, shave carrot lengthwise into long ribbons, rotating as necessary. Discard carrot core once it becomes too thin to shave.

   radishes: 6 unit, cilantro: ½ oz, lime: 2 unit, carrots: 2 unit
2. 

   2

   In a medium bowl , toss carrot, radishes, sugar (use ¼ tsp), and juice of half a lime. Season with salt and black pepper and set aside to pickle.

   sugar: ½ tsp, salt, black pepper
3. 

   3

   In another medium bowl, mix flour (use ¼ cup), cornstarch , and baking powder . Whisk in water . (TIP: use more or less water as needed.) Season with salt and black pepper .

   flour: ½ cup, cornstarch: 2 tbsp, baking powder: 2 tsp, water: 6 tbsp, salt, black pepper
4. 

   4

   Pat tilapia dry with a paper towel, then cut into 6 evenly sized pieces. Season all over with salt , black pepper , and blackening spice .

   tilapia: 22 oz, salt, black pepper, blackening spice: 2 tbsp
5. 

   5

   Heat a thin layer of vegetable oil in a large pan over medium-high heat (use 2 TBSP; use a nonstick pan if you have one). Once oil is very hot, dip a piece of tilapia in batter, coating all over and letting excess drip off. Add to pan, then repeat with remaining fish. Cook until crisp and golden brown, ⏱️ 4 minutes per side. Transfer to a paper-towel-lined plate. Season with salt and black pepper .

   vegetable oil: 4 tbsp, salt, black pepper
6. 

   6

   While fish cooks, wrap flour tortilla in a damp paper towel and microwave on high until warm, ⏱️ 30 seconds . (TIP: Alternatively, wrap tortillas in foil and warm in oven for 5 minutes at 400 degrees.) Spread tortillas with sour cream . Top with tilapia (breaking it up into pieces to fit), veggies, and cilantro. Serve with lime wedges for squeezing.

   flour tortilla: 12 unit, sour cream: 1/2 c