Fish Tacos with Salsa Verde and Radish Salad
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.
Fish Tacos with Salsa Verde and Radish Salad
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.
Cooking Instructions
- 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.
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