Flaky Fish Tacos topped with a fresh and zesty cilantro-radish salsa elevate taco night any night of the week!
Fish Tacos with Cilantro-Radish Salsa
I absolutely love fresh fish tacos. I also love crispy, breaded fish tacos. Really, I don’t discriminate. But during the work week, I want fresh and healthy – and most importantly, easy.
So to keep this taco recipe easy, we just season well and sear in a skillet. It takes less than 10-minutes to prepare fish tacos when you make in a skillet like this. While the fish is doing it’s thing, you can make your cilantro-radish salsa and prep your tortillas. SO easy.
If you want more taco inspo for taco night, make these pork tenderloin tacos, chili lime shrimp tacos, or easy chicken tostadas.
This salsa is seriously SO flavorful. I love fresh salsas or slaws for homemade taco night. Salsas like this add an extra layer of tangy flavor while enjoying some added veggies – but without the feeling of having to force yourself to enjoy said veggies. This salsa is a serious winner.
Honestly, this salsa, made with fresh radish sticks, cilantro, lime juice, garlic and jalapeno, is like any traditional salsa minus the tomatoes. We’ve just swapped out juicy tang for a zesty crunch. Have I mentioned how easy this taco recipe is?!
I’ve partnered up with Dandy® to share today’s recipe using their Ready Radishes; and what I love most about Dandy radishes is that they’re “ready” and come whole, coined or as ministicks! So I can just grab what I need and move on with my life.
I personally love the ministicks for this salsa, because I don’t have to shred or dice, or chop a thing. But if you’re unable to find the ministicks, any of their Ready Radishes will work for this recipe.
This cilantro-radish salsa isn’t just good on fish tacos. It will work for any chicken taco or carne asada. It’s perfect for any protein or veggie taco, or a bowl as well.
What kind of fish to use
For flaky, pan-seared fish tacos, I love fresh cod or halibut. Any white fish like mahi or snapper will also work. You could also use tilapia or even shrimp using the same simple spices that we call for in the recipe card below.
I like to season my fish with garlic salt, cumin, salt, pepper and a little chili powder.
Then you heat your skillet, add a little neutral oil, and sear for 3-4 minutes each side. As you sear, the fish will flake up and you can begin to break apart using a fork. Super flaky, fresh and incredibly flavorful!
As-is, the fish and salsa are clean, whole30, low carb, and clean. From here you can stuff into your favorite tortilla, or lettuce wrap, or even a bowl with a few tortilla chips for crunch!
If I’m loading up my taco, I’ll add a little shredded cabbage, cotija cheese and sliced avocado. But if you want clean and crisp and crunchy without carbs and/or dairy, omit the tortillas and cheese. You can make these fish tacos your own, friend!
Fish Tacos with Cilantro-Radish Salsa
- 1/3 cup fresh cilantro - chopped
- 1/4 cup Dandy Radish Ministicks® - or you can slice any or julienne whole radishes as well
- 2 green scallions - thinly sliced
- 2 cloves garlic - finely chopped
- 1/2 jalapeno pepper - finely chopped (seeds removed if you don't want too hot)
- juice of 1/2 lime - plus more to taste
- salt and pepper - to taste
- 1 1/2 pounds cod or other white flaky fish
- 1 tablespoon avocado oil or olive oil - can also use nonstick cooking spray
- 1 tablespoon cumin
- 1 teaspoon garlic salt
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2-1/4 teaspoon chili powder - to taste
- 2 teaspoons fresh lime juice - to garnish
- Cilantro-Radish Salsa
- corn or grain-free tortillas, lettuce wraps, avocado, cotija cheese, shredded cabbage, etc to assemble.
- To a medium bowl, add 1/3 cup fresh cilantro, Dandy Radish Ministicks®, scallions, garlic, and jalapeno. Gently mix to combine. Stir in the juice of 1/2 lime, and approx 1/2 teaspoon salt and pepper. Mix well. Taste and season with additional lime juice, salt and/or pepper if desired. Can be made 1-2 days in advance.
- To a small bowl or ramekin, combine cumin, garlic salt, salt, pepper and chili powder to make a spice blend. Sprinkle generously over cod and set aside (or season and then refrigerate until ready to prepare in skillet).
- Heat a medium skillet on medium-high heat. Once warm, add in 1 TBSP avocado oil. Once hot, add seasoned cod and sear 3-4 minutes. If you flip fish and it resists, allow more time to cook. Once opaque and slightly charred in color, flip and sear 3-4 more minutes. Remove from heat and garnish with fresh lime juice. Using a fork, break apart cod into large chunks.
- Assemble tortillas, lettuce cups or bowls with fresh cod, cilantro-radish salsa, cotija cheese, avocado and cabbage, if desired. Dig in.
nutrition info is for cilantro-radish salsa and seasoned cod only. Does not include nutrition for tortillas or optional garnishes such as avocado or cheese.
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