Saturday, June 25, 2011

Fish and Radish Tacos

Tis the season for fresh, fit, and zesty eating.

I love summer days and summer nights. I used to be such a fall girl. I adored the changing of the leaves, snuggling up in your favorite sweater, and sipping on spicy steamy apple cider. As of late, the table are turning. I am indulging in my inner California chick. I could spend every waking hour in the summer months hiking, mountain biking, working in my garden, sun bathing, you name it. If it's a sun filled summer activity, count me in.

This dinner goes along perfectly with summer. It's a great way to use up your excess radishes that are abounding in your garden or for sale at your local grocer. Plus what a better light dinner than broiled fish tacos topped with bitey radishes. Ya, I know, bitey is NOT a word...but haven't you noticed that home grown radishes have quite a bit more bite? fish tacos are bitey.

To create this summer dish, get about a pound and a half of tilapia. If it they are frozen, pop the filets in the microwave and defrost them. Or if you are much more organized than myself, you would have been more prepared and had them thawed out earlier in the day....

Pour some olive oil on a baking dish then sprinkle salt, pepper, and ground coriander on the filets then lay them on the baking dish. Oh, and don't forget to have your oven pre-heated to broil. Place the baking sheet on the top rack and broil away. You'll want to cook the filets about 5-7 minutes or until the fish is cooked all the way through.

While your fish is cooking, prepare the radish relish by slicing up 1 large bunch of radishes...roughly 1/2 cups worth of the BITEY red root. Hehehe. Place the thinly sliced or cubed (totally up to you whether you want slices or dices) radishes in a bowl then add the following:
2-3 tablespoons lime juice
1/2 of a jalapeno de-seeded and diced
3 diced green onions
salt to taste

Let sit and marinate for a few. Isn't that purdy?

That's all :) Top the tacos with fresh lime juice, cojita cheese, fresh cilantro, tobasco, you get the idea ;)

Fish and Radish Taco's

Radish Topping
2-3 tablespoons fresh squeezed lime juice
1 small bunch radishes (1/2 cups) sliced thinly
3 green onions diced
1/2 jalapeno pepper diced
salt and pepper

Broiled Tilapia
1 1/2 lbs tilapia filets
2 tablespoons olive oil
1/2 teaspoon coriander
salt and pepper

Garnish with cojita cheese, cilantro, and salsa verde

For the radish topping
In a small bowl, toss together lime juice, sliced radishes, diced green onion, diced jalapeno, and season with salt and pepper. Set aside.

For the Broiled Tilapia
Preheat oven to Broil. Drizzle olive oil in a baking sheet. Sprinkle Tilapia filets with ground coriander, salt, and pepper. Place on the top rack in oven and broil for approximaly 5-7 minutes (or until cooked all the way through).

Serve on gluten free corn tortillas, garnish with radish relish, lime wedges, cojita cheese or shredded mozzarella cheese, fresh cilantro, and salsa verde.

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