Serves 4
25 min
Fish Tacos With Salsa Verde And Radish Salad
Recipe GLPR33d4716004e61a
Crispy corn tortillas filled with seasoned tilapia and topped with a bright cilantro-lime salsa verde and a refreshing radish salad with scallions and jalapeño. A light, fresh Mexican-inspired meal that's naturally dairy-free and naturally gluten-free when using corn tortillas.
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Ingredients
1 bunch fresh cilantro, roots and thick stems removed
4 tablespoons fresh lime juice
3 tablespoons olive oil
Coarse salt to taste
Ground black pepper to taste
1/2 bunch radishes (about 4 ounces), trimmed, halved, and thinly sliced
3 scallions, thinly sliced
1/2 jalapeño chile, ribs and seeds removed, minced
1 1/2 pounds skinless tilapia fillets (about 4 fillets)
1/2 teaspoon ground coriander
12 corn tortillas (6 inches each)
Directions
Prepare the salsa verde by combining the fresh cilantro and lime juice in a blender. Add 2 tablespoons of olive oil, and pulse until you have a chunky sauce with visible cilantro pieces. Season with coarse salt and black pepper to your taste. Transfer to a serving bowl and set aside.
In a medium bowl, combine the thinly sliced radishes, sliced scallions, and minced jalapeño. Drizzle with the remaining 1 tablespoon of olive oil, then season with coarse salt and black pepper to taste. Toss gently to combine. Set the radish salad aside.
Pat the tilapia fillets dry with paper towels. Sprinkle both sides evenly with the ground coriander, coarse salt, and black pepper.
Heat a large skillet over medium-high heat. Once hot, carefully place the seasoned tilapia fillets in the skillet and cook for 4 to 5 minutes per side, until the fish reaches an internal temperature of 145°F and flakes easily with a fork. Transfer the cooked fish to a plate.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp kitchen towel and microwave for 1 minute, until they are soft and pliable.
Break the cooked tilapia into bite-sized pieces. Divide the warm tortillas among serving plates or a platter. Fill each tortilla with tilapia pieces, then top with a generous spoonful of the cilantro-lime salsa verde and a serving of the radish salad. Serve immediately while the tortillas and fish are still warm.
