Baja Fish Tacos

• In a second small microwave-safe bowl, combine jalapeño, 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 cabbage, half the cilantro, juice from remaining lime, 1 tsp sugar (2 tsp for 4), salt, pepper, and remaining lime zest to taste.

• 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.

• Heat a ¼-inch layer of oil in a large, preferably heavy-bottomed, pan 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, 1-2 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.

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