A Secret Ingredient To Up Your Fish-Taco Game

Let's get one thing straight: Not all fish tacos are created equal. Far too many are bland, soggy, and skimp on the fillings. A truly great tortilla wrap should be able to make you feel like you're at the beach, Corona in hand — even if it's really September and raining.
The only way to guarantee you'll get the perfect taco? Make it yourself. We created an easy, spicy version that truly delivers. Plus, they've got a surprise ingredient: pickled radishes. These tacos are easier to whip up than you'd think, and they deliver the perfect zing. Just add tomatoes, cabbage, and cilantro, and you've got a garden explosion for your taste buds. Who needs summertime? These festive bundles of flavor are meant for meals year-round.
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Photographed by Will Styer.
Fish Tacos With Quick-Pickled Radish
Serves 2 (Makes 4 tacos)

Prep Time:
30 minutes
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Photographed by Will Styer.

For the pickled radish:
1-2 radishes, quartered and sliced (should yield about 1/3 cup)
1 tbsp lemon juice
1/4 tsp kosher salt
1/4 tsp sugar

For the fish:
1 1/2 lb basa catfish fillet (can also use tilapia, flounder, or cod)
1 tbsp olive oil (or oil of choice)
2 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
3/4 tsp kosher salt

For assembly:
1/3 cup chopped tomatoes
1/3 cup roughly chopped cilantro
1/4 cup shredded cabbage
8 flour tortillas
Sour cream
Lime wedges
Hot sauce
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Photographed by Will Styer.
1. Line a baking sheet with parchment paper, and preheat oven to 350°F.

2. For the radishes: In a small bowl, mix radish, lemon juice, salt, and sugar to combine. Set aside.
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Photographed by Will Styer.
3. For the fish: Coat basa fillet with olive oil. Mix coriander, cumin, paprika, and salt, and sprinkle evenly over both sides of fish. Bake for 18 to 20 minutes, until center is cooked through and fish is flaky and moist.
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Photographed by Will Styer.
4. While the fish is baking, prepare your corn tortillas and toppings: Mix tomatoes and cilantro in small bowl with a pinch of salt, and set aside. Place corn tortillas one at a time directly over stovetop flame, and flip with tongs when one side is slightly scorched. Repeat with all tortillas. Alternatively, you can steam tortillas in the microwave to soften, and keep them wrapped in a damp cloth until they're ready to serve.
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Photographed by Will Styer.
5. To assemble: Using two forks, break fish fillet into bite-size pieces. For each taco, use two stacked tortillas. Divide fish evenly among tortillas, and top with pickled radishes, tomato mixture, and cabbage. Serve with sour cream, lime wedges, and hot sauce.
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