These fish tacos with salsa verde and radish salad are light and wonderfully delicious for a spring weeknight dinner. Tasty and incredibly healthy.
What makes these distinctive are the tart and crunchy toppings: a fresh cilantro, lime, green chile salsa and a radish-celery slaw with jalepeño and green onion. (Leave it to Martha Stewart!)
The salsa verde is prepared in a blender with a touch of olive oil, a bunch of fresh cilantro, a small can of chopped mild chiles, the juice of one lime, salt/pepper, and a little mined onion and garlic.
The “slaw” of thinly sliced radishes, celery, green onions, and half a jalepeño is mixed with a touch of olive oil, juice of one lime, and salt/pepper.
Put together on warmed corn tortillas atop chunks of broiled, seasoned tilapia creates an unbelievable flavor. We also added a little diced avocado as well.
This and a couple previous posts might suggest that we cook with fish all the time. Unfortunately, cooking fish is somewhat of a special meal for us. Finding fresh and affordable seafood in Atlanta is surprisingly difficult.
The major chains – Kroger and Publix – do carry three or four types of fish, but in nearly every case the fillets are previously frozen, farm raised, and foreign – from Chile or Thailand. There’s nothing intrinsically wrong with frozen or farm raised; but when you see those filets in the case – compared with the fresh, more local, wild-caught offerings in upscale stores like Whole Foods – they don’t look entirely appealing. (Maybe I’m a fish snob? :o)
Lately, however, we’ve found some good fish on sale at a reasonable price – and the tilapia in this recipe is a case and point. $6.99/lb, fresh USA farm raised from Whole Foods. Can’t beat it.