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Fish Tacos With Quick-Pickled Radish
Serves 2 (Makes 4 tacos)
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
1/3 cup chopped tomatoes
1/3 cup roughly chopped cilantro
1/4 cup shredded cabbage
8 flour tortillas
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.
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.
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.