home iconhome iconRecipe Archive
arrow right iconarrow right icon
Mexican Recipes
Chipotle-Spiced Tilapia Tacos

Chipotle-Spiced Tilapia Tacos

with Kiwi Pico de Gallo and Chipotle Crema

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
Rated 3.5 / 4out of 1858 ratings
Read more

These are some feisty fish tacos because of the layer of chipotle spice that coats them. They’re snappy and crisp, too, thanks to a light dusting of cornstarch and a fry in the pan. But they also keep their cool with a kiwi tomato salsa and zesty sour cream. Which adds up to a recipe that’s amazing any night of the week. Sounds like a win-win!


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 ounce

Heirloom Grape Tomatoes

2 unit


1 unit


1 unit


3 unit


4 tablespoon

Sour Cream


1 teaspoon

Chipotle Powder

1 tablespoon


11 ounce



6 unit

Flour Tortillas


Not included in your delivery

2 tablespoon

Vegetable Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2427 kJ
Calories580 kcal
Fat28 g
Saturated Fat10 g
Carbohydrate52 g
Sugar8 g
Dietary Fiber3 g
Protein35 g
Cholesterol95 mg
Sodium610 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small Bowl
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Quarter tomatoes. Trim, then thinly slice scallions, separating greens and whites. Peel kiwi, then dice into ¼-inch cubes. Zest 1 tsp zest from lime, then cut into wedges. Thinly slice radishes. TIP: For a fancy presentation, stack the radish slices and slice again into matchsticks.

Make Crema
Make Crema

In a small bowl, mix together sour cream, half the lime zest, a squeeze of lime, and a pinch of chipotle powder (to taste—it’s spicy). Season with salt and pepper.

Season Tilapia
Season Tilapia

In another small bowl, combine cornstarch, remaining lime zest, and half of the remaining chipotle powder. Pat tilapia dry with a paper towel, then season all over with salt and pepper. Sprinkle with cornstarch mixture, gently rubbing mixture into fillets to moisten and evenly coat.

Cook Tilapia
Cook Tilapia

Heat a ¼-inch layer of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Once very hot but not smoking, add tilapia. Cook until browned and lightly crisped, 3-4 minutes per side. Set aside on a paper-towel-lined plate.

Make Pico de Gallo and Warm Tortillas
Make Pico de Gallo and Warm Tortillas

While tilapia cooks, toss together kiwi, tomatoes, scallion whites, and a squeeze of lime in another small bowl. Season with salt and pepper. Wrap tortillas in a lightly dampened paper towel and microwave on high until warm and soft, about 30 seconds.

Assemble and Serve
Assemble and Serve

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.