Fish Tacos with Radishes
1 bunch fresh cilantro or dill (roots and thick stems removed)
4 tablespoons fresh lime juice (from 2 limes)
3 tablespoons olive oil
Coarse salt and ground pepper
1/2 bunch radishes (about 4 ounces), trimmed, halved, and thinly sliced
3 scallions, thinly sliced
1 1/2 pounds skinless tilapia fillets (about 4)
1/2 teaspoon ground coriander
12 corn tortillas (6 inches each)
1Heat broiler, with rack set 4 inches from heat. In a blender, combine cilantro/dill, 2 tablespoons lime juice, 2 tablespoons oil, and 2 tablespoons water; season with salt and pepper. Blend until pureed. Set salsa aside.
2 In a small bowl, mix together remaining 2 tablespoons lime juice, remaining tablespoon oil, radishes, and scallions; season with salt and pepper. Set radish salad aside.
3 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.
4 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.
5 Garnish with your favorite taco fixings - lettuce, sour cream, cheese, beans. Delicious!