California Fish Tacos with Radish and Cilantro Slaw

These fish tacos are delicious, light and zesty. They remind me of fish tacos from taco trucks or the tacos I had in California. I used fish but you can try shrimp or scallops and they would be equally delicious. I always see cilantro and radishes as a topping on tacos. I combined the radishes, cabbage, cilantro, jalapeño and lime for a crunchy, colorful and flavorful topping. Also, I used corn tortillas, but feel free to use your favorite.

California Fish Tacos with Radish and Cilantro Slaw

 

Fish:

1 pound firm fish such as cod, halibut or tilapia

Lime juice

Olive oil

1/8 teaspoon cayenne

1 teaspoon ground cumin

½ teaspoon garlic salt

½ teaspoon fresh ground black pepper

1 teaspoon paprika

Radish Cilantro Slaw:

½ pound cabbage, finely sliced about 2 cups shredded

1 ½ cups radishes sliced and cut into matchsticks

1 ½ cups chopped cilantro

1 green onion, chopped

1 jalapeño, sliced or chopped, seeded if you like

1 lime juiced about 2 Tablespoons lime juice

1 teaspoon garlic salt

1 teaspoon extra virgin olive oil

1 teaspoon local honey

Lime wedges

Hot sauce (optional)

Corn tortillas or your favorite tortilla

Pat fish dry with paper towel, drizzle with olive oil and rub in. Squeeze a bit of lime over fish. Mix cayenne, cumin, garlic salt, black pepper and paprika; sprinkle evenly over fish and rub in. Set aside. Try shrimp or scallops for a variation.

In a medium bowl combine cabbage, radishes, cilantro, green onion and jalapeño; toss. In a small bowl whisk lime juice, garlic salt, olive oil and honey until combined. Pour over slaw and toss thoroughly. Set aside.

There are a couple ways to cook the fish, I prefer the grill but you can broil in the oven. Place fish directly on preheated grill and cook until fish is opaque and flakes easily. Or place fish on a baking sheet, place under broiler and cook until fish is opaque and flakes easily with a fork. In the picture above, I broiled the fish on a baking sheet covered in foil. It was a very cold windy day, next time I will cook it on the grill.

To assemble: heat corn tortillas. I heat them on a Mexican comal for tortillas; you can heat them on a hot iron skillet or on the grill. When I’m cooking for a lot of people the grill is great, I can throw a dozen on at one time and no one is waiting for a tortilla. Place some flaked fish on the tortilla, top with slaw and serve with lime wedges to squeeze over the slaw. Add a dash of hot sauce if you like. When I made it I put too much jalapeno in and it was very hot.  This slaw is also good added to any sandwich or just as a side dish.

This is gluten free using corn tortillas. Check the ingredients in your corn tortillas to make sure they don’t use any fillers. I had yellow corn tortilla and the ingredients said ground corn. I noticed others said masa flour, I checked the ingredients on a bag of masa and it is a fine ground corn flour.

Posted in Cabbage, Herbs, Radish | 2 Comments »

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