---
title: Chipotle-Spiced Tilapia Tacos
source: {name: HelloFresh, url: https://www.hellofresh.com/recipes/chipotle-spiced-tilapia-tacos-5c3cace1c445fa1ecf6cd632}
servings: 2
prep_time: "10 minutes"
cook_time: "20 minutes"
time_required: "30 minutes"
difficulty: Easy
allergens: [Milk, Fish, Soy, Wheat]
tags: [Spicy, Seafood, Tacos, Quick]
rating: 4.5
rating_count: 5000
source_chef: Recipe Development Team
review_highlights: [{theme: Flavor, text: Delicious overall, though some found the kiwi in the pico de gallo less appealing.}, {theme: Suggestions, text: Consider omitting or substituting the kiwi if you're not a fan of fruit in savory dishes.}]
image: "data/recipes/chipotle-spiced-tilapia-tacos.jpg"
---

@heirloom grape tomatoes{200%g}
@scallions{3%unit}
@kiwi{1%unit}
@lime{1%unit}
@radishes{2%unit}
@sour cream{3%tbsp}
@chipotle powder{1%tbsp}
@cornstarch{1%tbsp}
@tilapia{400%g}
@flour tortillas{4%unit}
@olive oil{2%tbsp}
@salt{1%tsp}
@black pepper{1%tsp}
@water{1%tbsp}

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.

In a #small bowl{}, mix together sour cream, half the lime zest, a squeeze of lime, and a pinch of chipotle powder. Stir in enough water to give mixture a drizzling consistency. Season with salt and pepper.

In another small bowl, combine cornstarch, remaining lime zest, and half the remaining chipotle powder. 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.

Heat a 1/4-inch layer of olive oil in a #large pan{} over medium-high heat. 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} per side. Set aside on a paper-towel-lined plate.

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 ~{30%seconds}.

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.