Ingredients

Let’s Cook!

• 1
  Zest and quarter lime. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Thinly sliced radishes. Roughly chopped cilantro.
  
• 2
  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 teaspoon at a time until the mixture reaches a drizzly consistency. Season with salt and pepper.
  
• 3
  In a second small microwave safe bowl, combine jalapeño, radishes, juice from half the lime, 1 teaspoon sugar, and a pinch of salt. Microwave for 30 seconds. Set aside, stirring occasionally until ready to serve.
  
• 4
  In a medium bowl, combine cabbage, half the cilantro, juice from remaining lime, 1 teaspoon sugar, salt and pepper, and remaining lime zest to taste.
  
• 5
  In a large bowl whisk together tempura mix, half the blackening spice, 1/3 cup cold water, and half teaspoon salt until smooth. Add 1 tablespoon water until reaches pancake batter like consistency.
  
• 6
  Pat tilapia dry with paper towel and then slice into strips. Season all over with remaining blackening spice, salt, and pepper. Stir strips into batter until evenly coated.
  
• 7
  Heat a quarter inch layer of oil in a large skillet under medium high heat. Once the 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. Cook until golden brown and cooked through, 1 to 2 minutes per side.
  
• 8
  Using tongs or slotted spoon, transfer to a paper towel line plate. Immediately season with salt and pepper.
  
• 9
  Warm tortillas wrapped in a damp paper towel in the microwave for 30 seconds.
• 10
  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.
  
• 11
  Serve and enjoy!