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Fish Tacos with Cilantro-Radish Salsa

Flaky Fish Tacos made with a quick Cilantro-Radish slaw

Easy fish tacos with flaky white fish and a crunchy cilantro radish slaw are fresh, flavorful, and perfect for an easy weeknight dinner. Made with cod, halibut, or tilapia, these tacos come together fast with bright, zesty flavor in every bite.
5 from 4 votes
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Course: Main Course
Cuisine: American, Mexican
Prep Time: 12 minutes
Cook Time: 8 minutes
Total Time: 20 minutes
Servings: 4
Calories: 245kcal
Author: Nichole Crews

Ingredients

Cilantro-Radish Slaw

  • 1/3 cup fresh cilantro - chopped
  • 1/4 cup radish,sliced thin/julienned
  • 2 green scallions, thinly sliced -
  • 2 cloves garlic, minced
  • 1/2 jalapeno pepper, finely chopped - seeds removed if you don't want too hot
  • juice of 1/2 lime
  • salt and pepper, - to taste

Fish Tacos

  • 1 1/2 pounds cod or other white flaky fish - halibut, tilapia, etc
  • 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.

Instructions

Cilantro-Radish Salsa

  • To a medium bowl, add 1/3 cup fresh cilantro, sliced radish, scallions, minced 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.

Fish Tacos

  • 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.

Notes

recipe will make 8 servings. enough for 2 tacos per person.
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.

Nutrition

Serving: 2tacos | Calories: 245kcal | Carbohydrates: 3g | Protein: 29g | Fat: 6g
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