Fish Tacos with Salsa Verde and Radish Salad

Prep Time:
15 mins
Total Time:
20 mins

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.


  • 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)


  1. 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.

  2. 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.

  3. 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.

  4. 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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