Fish Tacos with Salsa Verde and Radish Salad
- Comments()
Fish Tacos with Salsa Verde and Radish Salad
Sarah Carey, editor of Everyday Food, shows you how to make a light, bright Mexican meal that’s as easy as it is healthy.
- Prep Time 15 minutes
- Total Time 20 minutes
- Yield Serves 4
Ingredients
- 1 bunch fresh cilantro (roots and thick stems removed)
- 4 tablespoons fresh lime juice (from 2 limes)
- 3 tablespoons olive oil
- Coarse salt and ground pepper
- 1/2 bunch radishes (about 4 ounces), trimmed, halved, and thinly sliced
- 3 scallions, thinly sliced
- 1/2 jalapeno chile (ribs and seeds removed, for less heat), minced
- 1 1/2 pounds skinless tilapia fillets (about 4)
- 1/2 teaspoon ground coriander
- 12 corn tortillas (6 inches each)
Directions
-
Heat broiler, with rack set 4 inches from heat. 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.
-
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.
-
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.
-
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.
Delish! I melded this with the roasted corn and radish salad, so yummy. I also used Boston Lettuce in place of the tortilla's for a more carb-concious dinner. Will definitely make this again!
Good flavor combos. I used mahi mahi and didn't have the option to broil so made it on the stove. Like another reviewer, it made a lot of salsa verde that I didn't use. Would also have liked the salsa to be thicker so it wouldn't make for a soggy tortilla shell. We will improve upon and make it again!
This was a big hit with my family! Definitely add a little extra lime juice, and be generous with the salt and pepper. I found 2 flaws; I didn't need even close to the amount of the cilantro salsa this made, and the fish cooking time was way below what it took me. Definitely make room to broil (or bake) your fish longer than 5 minutes!
@Angel: replace radish with finely cut red cabbage--same crunchy effect and cabbage and fish tacos go together very well ala San Diego style.
MAKE THIS FOOD! I have been making this recipe for 1 year now, and it's time it got its due rewards. Fresh, yummy, dare I say, spectacular! Stay home! These are better fish tacos than you will find in most restaurants. My suggestions: be generous with the lime juice in both applications. Take the time to slice the radishes very thin. No need to "fire" tortillas--instead, heat a frying pan and warm tortillas in pan until they brown slightly (no oil). I use any light fish. A winner overall.
Simple and fresh. Very good
Great, light, fresh dinner. Perfect for summer! Major hit!
This is Oprah "FABULOUS" worthy. We loved the tacos. I topped some with mango salsa, but omitted onions. Wow!
Any idea what I could replace the radish with (I like radish, but some in my house do not)? Thank you for any help.
I made these last week and it was delicious and really quick and easy!
This is a pretty satisfying "light meal", and the radishes are a great accompaniment. I add fresh cilantro and a little avocado for extra tastiness.