Baja Fish Tacos

🥘 Ingredients

• blackening spice
  4 tbsp
• chipotle powder
  1 tsp
• cilantro
  ½ oz
• flour tortillas
  12 unit
• jalapeno
  1 unit
• lime
  2 unit
• mayonnaise
  4 tbsp
• paper towels
• pepper
• radishes
  6 unit
• salt
• shredded red cabbage
  8 oz
• smoky red pepper crema
  4 tbsp
• sugar
  4 tsp
• tempura mix
  164 g
• tilapia
  22 oz
• vegetable oil
• water

🍳 Cookware

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

1. 

   1

   Wash and dry all produce. Zest and quarter lime (for 4 servings, zest 1 lime and quarter both). Thinly slice jalapeno into rounds, removing ribs and seeds for less heat. Thinly slice radishes . Roughly chop cilantro . In a small bowl , combine smoky red pepper crema , mayonnaise , a pinch of lime zest to taste, and chipotle powder to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper .

   lime: 2 unit, jalapeno: 1 unit, radishes: 6 unit, cilantro: ½ oz, smoky red pepper crema: 4 tbsp, mayonnaise: 4 tbsp, chipotle powder: 1 tsp, water, salt, pepper
2. 

   2

   In a second small bowl (microwave-safe), combine jalapeno, radishes, juice from half the lime, 1 tsp sugar (2 tsp for 4 servings), and a pinch of salt. Microwave for ⏱️ 30 seconds . Set aside, stirring occasionally, until ready to serve. In a medium bowl , combine shredded red cabbage , half the cilantro, juice from remaining lime, 1 tsp sugar (2 tsp for 4), salt, pepper, and remaining lime zest to taste.

   sugar: 4 tsp, shredded red cabbage: 8 oz
3. 

   3

   In a large bowl , whisk together tempura mix , half the blackening spice , 1/3 cup cold water (2/3 cup for 4 servings), and ½ tsp salt (1 tsp for 4) until smooth. TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency. Pat tilapia dry with paper towels , then slice into strips (ours were 3 inches long and 1 inch wide). Season all over with remaining blackening spice, salt, and pepper. Stir strips into batter until evenly coated. Line a plate with paper towels.

   tempura mix: 164 g, blackening spice: 4 tbsp, tilapia: 22 oz, paper towels
4. 

   4

   Heat a 1/4-inch layer of vegetable oil in a large pan (preferably heavy-bottomed) over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated fish in a single layer, working in batches. (Shake off excess batter before adding.) Cook until golden brown and cooked through, ⏱️ 1 minutes to ⏱️ 2 minutes per side. TIP: To check for doneness, cut one strip in half. Using tongs or a slotted spoon, transfer to paper-towel-lined plate. Immediately season with salt and pepper.

   vegetable oil
5. 

   5

   Meanwhile, wrap flour tortillas in damp paper towels. Microwave until warm and pliable, ⏱️ 30 seconds .

   flour tortillas: 12 unit
6. 

   6

   Divide tortillas between plates; fill with slaw (draining first) and fried tilapia. Top with chipotle mayo, remaining cilantro, and pickled jalapeno and radishes (draining first) to taste.