Food & Cooking Recipes Ingredients Seafood Recipes Fish Tacos with Salsa Verde and Radish Salad 4.0 (67) 11 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 8, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 20 mins Servings: 4 Fish tacos often involve deep-frying and heavy sauces. Here, broiled tilapia is topped with a crunchy radish salad and zingy cilantro-lime sauce, for a fresher and tastier bite. 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 ½ bunch radishes (about 4 ounces), trimmed, halved, and thinly sliced 3 scallions, thinly sliced ½ jalapeno chile (ribs and seeds removed, for less heat), minced 1 ½ pounds skinless tilapia fillets (about 4) ½ teaspoon ground coriander 12 corn tortillas (6-inch) 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. Rate it Print