---
title: Crispy Fish Tacos
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/crispy-fish-tacos-593190494f78db3b3d54b842
servings: 2
prep_time: 15 minutes
cook_time: 15 minutes
time_required: 30 minutes
difficulty: Medium
allergens:
  - Milk
  - Wheat
  - Fish
tags:
  - Spicy
rating: 4.0
rating_count: 3400
source_chef: Michelle Doll Olson
image: "https://images.recipes.furrysalamander.com/crispy-fish-tacos.avif"
---

Wash and dry all produce. Thinly slice @radishes{4%unit}. Tear @cilantro{1%bunch} leaves from stems and discard stems. Halve @lime{1%unit}, then cut one half into wedges. Peel @carrots{1%unit}. Using a vegetable peeler, shave carrots lengthwise into long ribbons, rotating as necessary. Discard carrot core once it becomes too thin to shave.

In a medium bowl, toss carrots, radishes, @sugar{¼%tsp}, and the juice of half a lime. Season with @salt{1%tsp} and @pepper{½%tsp} and set aside to pickle.

In another medium bowl, mix @flour{¼%cup}, @cornstarch{1%tsp}, and @baking powder{1%tsp}. Whisk in @water{6%tbsp}. Use more or less water as needed until the batter has a runny but slightly thick consistency, like paint. Season with salt and pepper.

Pat @tilapia{6%pieces} dry with a paper towel, then cut into 6 evenly sized pieces. Season all over with salt, pepper, and @blackening spice{1%tsp}.

Heat a thin layer of @vegetable oil{2%tbsp} 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.

While fish cooks, wrap @flour tortillas{2%unit} in a damp paper towel and microwave on high until warm ~{30%seconds}. Spread tortillas with @sour cream{2%tbsp}. Top with tilapia, slaw, and cilantro. Serve with lime wedges for squeezing.