Baja Fish Tacos

🥘 Ingredients

• black pepper
  to taste
• blackening spice
  1 tbsp
• chipotle powder
  ½ tsp
• cilantro
  1 unit
• flour tortillas
  4 unit
• jalapeño
  1 unit
• lime
  1 unit
• mayonnaise
  2 tbsp
• oil
  ¼ cup
• radishes
  2 unit
• salt
  ½ tsp
• shredded red cabbage
  2 c
• smoky red pepper crema
  3 tbsp
• sugar
  1 tsp
• tempura mix
  ½ cup
• tilapia
  2 fillets
• water
  2 tbsp

🍳 Cookware

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

1. 

   1

   Wash and dry all produce. Zest and quarter lime . Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Thinly slice radishes . Roughly chop cilantro .

   lime: 1 unit, jalapeño: 1 unit, radishes: 2 unit, cilantro: 1 unit
2. 

   2

   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 black pepper .

   smoky red pepper crema: 3 tbsp, mayonnaise: 2 tbsp, chipotle powder: ½ tsp, water: 2 tbsp, salt: ½ tsp, black pepper: to taste
3. 

   3

   In a second small microwave-safe bowl, combine jalapeño, radishes, juice from half the lime, sugar , and a pinch of salt. Microwave ⏱️ 30 seconds . Set aside, stirring occasionally, until ready to serve.

   sugar: 1 tsp
4. 

   4

   In a medium bowl , combine shredded red cabbage , half the cilantro, juice from remaining lime, 1 tsp sugar, salt, pepper, and remaining lime zest to taste.

   shredded red cabbage: 2 c
5. 

   5

   In a large bowl , whisk together tempura mix , half the blackening spice , water and salt until smooth. If mixture is too thick, add more water 1 tbsp at a time until it reaches a pancake-batter-like consistency.

   tempura mix: ½ cup, blackening spice: 1 tbsp
6. 

   6

   Pat tilapia dry with paper towels, then slice into strips. Season all over with remaining blackening spice, salt, and pepper. Stir strips into batter until evenly coated. Line a plate with paper towels.

   tilapia: 2 fillets
7. 7

   Heat a ¼-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added, add coated fish in a single layer, working in batches. Shake off excess batter before adding. Cook until golden brown and cooked through ⏱️ 2 minutes per side. To check for doneness, cut one strip in half.

   oil: ¼ cup
8. 8

   Using tongs or a slotted spoon, transfer to paper-towel-lined plate. Immediately season with salt and pepper.
9. 9

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

   flour tortillas: 4 unit
10. 10

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