Crispy Fish Tacos

Name: Crispy Fish Tacos
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 1 tsp baking powder; 1 tsp blackening spice; 1 unit carrots; 1 bunch cilantro; 1 tsp cornstarch; ¼ cup flour; 2 unit flour tortillas; 1 unit lime; ½ tsp pepper; 4 unit radishes; 1 tsp salt; 2 tbsp sour cream; ¼ tsp sugar; 6 pieces tilapia; 2 tbsp vegetable oil; 6 tbsp water

.cook

#Spicy

👥 2 servings 📊 Medium ⏱️ Prep Time: 15 minutes 🔥 Cook Time: 15 minutes time_required: 30 minutes source_chef: Michelle Doll Olson

🥘 Ingredients

baking powder
1 tsp
blackening spice
1 tsp
carrots
1 unit
cilantro
1 bunch
cornstarch
1 tsp
flour
¼ cup
flour tortillas
2 unit
lime
1 unit
pepper
½ tsp
radishes
4 unit
salt
1 tsp
sour cream
2 tbsp
sugar
¼ tsp
tilapia
6 pieces
vegetable oil
2 tbsp
water
6 tbsp

🍳 Cookware

large skillet

1

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

radishes: 4 unit, cilantro: 1 bunch, lime: 1 unit, carrots: 1 unit
2

In a medium bowl, toss carrots, radishes, sugar , and the juice of half a lime. Season with salt and pepper and set aside to pickle.

sugar: ¼ tsp, salt: 1 tsp, pepper: ½ tsp
3

In another medium bowl, mix flour , cornstarch , and baking powder . Whisk in water . Use more or less water as needed until the batter has a runny but slightly thick consistency, like paint. Season with salt and pepper.

flour: ¼ cup, cornstarch: 1 tsp, baking powder: 1 tsp, water: 6 tbsp
4

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

tilapia: 6 pieces, blackening spice: 1 tsp
5

Heat a thin layer of vegetable oil in a large skillet over medium-high heat. Once oil is very hot, dip a piece of tilapia in the batter, coating all over and letting excess drip off. Add to pan, then repeat with remaining fish. Cook until crisp and golden brown ⏱️ 3 minutes per side. Transfer to a paper-towel-lined plate and season with salt and pepper.

vegetable oil: 2 tbsp
6

While fish cooks, wrap flour tortillas in a damp paper towel and microwave on high until warm ⏱️ 30 seconds . Spread tortillas with sour cream . Top with tilapia, slaw, and cilantro. Serve with lime wedges for squeezing.

flour tortillas: 2 unit, sour cream: 2 tbsp