Baja Fish Tacos
with Slaw, Chipotle Mayo & Pickled Veggies
- Fish
- Milk
- Soy
- Eggs
- Wheat
The week just isn’t complete without a taco night. If you agree (and how could you not?), you’re in luck! Our chefs put together a Baja-style taco that’s sure to satisfy. There’s crispy tempura-battered tilapia, a zesty radish and cabbage slaw, tangy pickled jalapeno, and creamy chipotle mayo, all piled into steamy-soft tortillas. That’s one spec-TACO-lar meal.
Ingredients
11 ounce
Tilapia
(Contains: Fish)
4 ounce
Shredded Red Cabbage
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk, Soy)
¼ ounce
Cilantro
1 unit
Lime
1 unit
Jalapeño
2 tablespoon
Mayonnaise
(Contains: Soy, Eggs)
82 g
Tempura Mix
(Contains: Milk, Eggs, Wheat)
2 tablespoon
Blackening Spice
3 unit
Radishes
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
1 teaspoon
Chipotle Powder
Not included in your delivery
Salt
Pepper
Vegetable Oil
2 teaspoon
Sugar
Nutrition Values
Utensils
Cooking Steps
• Wash and dry all produce. • Zest and quarter lime (for 4 servings, zest 1 lime and quarter both). Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Thinly slice radishes. Roughly chop cilantro. • 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 pepper.
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the crispy tempura-battered fish and zesty toppings; some found it spicy but delicious 🌶️.
- Ease of prep: While tasty, several noted it was time-consuming and messy to fry the fish.
- Suggestions: Consider air frying for a healthier, less messy option; add extra lime for more zing.
- Portions: Generous fish portions, often with leftovers; some wished for a side dish like rice or beans.
- Toppings: The pickled radishes and slaw surprised many with their flavor; a few found them too strong.
Reviews from our home cooks
Really, really good! The fish fried up perfectly, and the pickled radishes and slaw, along with the sauce, made everything really balanced. My only notes are that this needs more veggies to balance the generous portions of fish, and like most of your taco dishes, is missing a side (something as simple as yellow rice) to make it a truly complete meal.
Fabulous! I found the pickled radish intriguing and surprisingly good. The tilapia was fresh and the tempura batter made a delicious fried fish. Wasn't that crazy about the slaw, but it did work well in the taco. Only drawback is that I hate frying in hot oil! But, the result was worth it. Another winner!
Fish fried with just the right amount of crunch, the combination of the jalapeno and radish with the sauce... best fish tacos I've ever had and the servings were large.
I debated ordering the Baja fish tacos, because they seemed like more work than I want in a meal kit recipe. But I'm glad I did order them- they were really tasty and not difficult to make! Plus, I made it three servings (of 2 tacos each), rather than two servings of 3 tacos each. That made it a healthier meal.
It was good, it just wasn't a real Baja Fish taco. I'm from San Diego where they originate from. You are supposed to use corn tortillas, green shredded cabbage and a white sauce with limes. The fish should be pollock or cod. Tilapia was ok.
I wasn't sure I would like this because I don't typically like fried fish, but these tacos were absolutely delicious! The crema sauce was so good and the veggies all paired together perfectly.
These were amazing!!! My husband, who is from Florida, said "best fish tacos I've ever had." I was so pleasantly surprised by everything! I would make the slaw again just to have on its own. So simple and delicious. The radish/jalapeno combination was nice, too. Fish was perfect. Tortillas were soft. I would totally make this again.
The fish was delicious and easy to fry! The tacos were very fresh, but maybe could have used one additional flavor/texture component, since the slaw and the radishes were both crisp and marinated in lime.
Loved the tacos, the fish was great and felt very fresh. Never would have thought to do something like this on my own, but glad to have the recipe to refer to moving forward.
This was easy to make, and my husband's comment about the meal was now he understands why he sees people making fish tacos on those cooking shows. He said he would eat this again. I would too. It was very enjoyable.
