1/4cupDandy Radish Ministicks® - or you can slice any or julienne whole radishes as well
2green scallions - thinly sliced
2clovesgarlic - finely chopped
1/2jalapeno 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
Fish Tacos
1 1/2poundscod or other white flaky fish
1tablespoonavocado oil or olive oil - can also use nonstick cooking spray
1tablespooncumin
1teaspoongarlic salt
1/2teaspoonsalt
1/2teaspoonpepper
1/2-1/4teaspoonchili powder - to taste
2teaspoonsfresh 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, 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.
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.