Easiest Way to Make Appetizing Fish Tacos with Salsa Verde and Radish Salad

Fish Tacos with Salsa Verde and Radish Salad.

You can cook Fish Tacos with Salsa Verde and Radish Salad using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Fish Tacos with Salsa Verde and Radish Salad

1. You need 1 bunch of cilantro fresh (roots and thick stems removed).
2. It’s 4 tablespoons of lime juice fresh (from 2 limes).
3. You need 3 tablespoons of olive oil.
4. You need of salt pepper Coarse and ground.
5. It’s 1/2 bunch of radishes , trimmed, halved, and thinly sliced.
6. Prepare 3 of scallions , thinly sliced.
7. You need 1/2 of jalapeno chile (ribs and seeds removed, for less heat), minced.
8. It’s 4 of tilapia skinless fillets (about 1 1/2 lbs).
9. You need 1/2 teaspoon of coriander ground.
10. It’s 12 of corn tortillas (6 inches each).

Fish Tacos with Salsa Verde and Radish Salad instructions

1. Heat broiler, with rack set 4 inches from heat..
2. 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..
3. 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..
4. 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..
5. 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..