Fish Tacos With Salsa Verde And Radish Salad Recipe

ingredients

1 bunch cilantro, roots and thick stems removed
4 tablespoons lime juice
3 tablespoons olive oil
salt and pepper
1/2 bunch radishes, trimmed, halved, thinly sliced
3 scallions, thinly sliced
1/2 jalapeno chile (ribs and seeds removed, for less heat), minced
1 1/2 pound tilapia fillets skinless
1/2 teaspoon ground coriander
12 corn tortillas (6 inch size)

directions

Heat broiler, with rack set 4 inches from heat.

In a blender, combine cilantro, 2 Tablespoons lime juice, 2 Tbsp oil, and 2 Tbsp water; season with salt and pepper. Blend until pureed. Set Salsa Aside.

In a small bowl, mix together remaining 2 Tbsp 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.

cook's notes

You may have seen this in Everyday Food. It sounds very tasty to me. I might put this into crispy taco shells with a cabbage slaw over the fish then the salsa verde as a topper with the radishes.

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