Fish Tacos with Salsa Verde and Radish Salad

Name: Fish Tacos with Salsa Verde and Radish Salad
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 bunch cilantro fresh (roots and thick stems removed); 4 tablespoons lime juice fresh (from 2 limes); 3 tablespoons olive oil; salt pepper Coarse and ground; 1/2 bunch radishes , trimmed, halved, and thinly sliced; 3 scallions , thinly sliced; 1/2 jalapeno chile (ribs and seeds removed, for less heat), minced; 4 tilapia skinless fillets (about 1 1/2 lbs); 1/2 teaspoon coriander ground; 12 corn tortillas (6 inches each)

Fiona Skye @cook_7837261

Tucson, AZ

Fish tacos.
Is there anything more delectable and evocative of the Mexican seaside? Fresh fish broiled with just a hint of cilantro and lime, nestled inside fresh, warm corn tortillas and covered with a spicy cilantro-based salsa verde and a quick, easy radish salad. They're a favourite at my house and hopefully at yours, too.

Fiona Skye @cook_7837261

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Ingredients

4 servings

1 bunchcilantro fresh (roots and thick stems removed)
4 tablespoonslime juice fresh (from 2 limes)
3 tablespoonsolive oil
salt pepper Coarse and ground
1/2 bunchradishes , trimmed, halved, and thinly sliced
3scallions , thinly sliced
1/2jalapeno chile (ribs and seeds removed, for less heat), minced
4tilapia skinless fillets (about 1 1/2 lbs)
1/2 teaspooncoriander ground
12corn tortillas (6 inches each)

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Steps

1

Heat broiler, with rack set 4 inches from heat.
2

In a blender, combine cilantro, 2 tablespoons lime juice, 2 tablespoons oil, and 2 tablespoons water; season with salt and pepper. Blend until pureed. Set salsa aside.
3

In a small bowl, mix together remaining 2 tablespoons lime juice, remaining tablespoon oil, radishes, scallions, and jalapeno; season with salt and pepper. Set radish salad aside.
4

Place tilapia on a rimmed baking sheet; season with coriander, salt, and pepper. Broil until opaque throughout, 4 to 5 minutes; break up into chunks.
5

Meanwhile, using tongs, hold tortillas over a gas flame until lightly toasted, about 30 seconds per side (or wrap stacked tortillas in damp paper towels, and microwave on high until warm and soft, about 1 minute). To assemble, fill tortillas with fish and radish salad; top with salsa verde and fold.