Best Fish Tacos With Salsa Verde And Radish Salad Recipes

FISH TACOS WITH SALSA VERDE AND RADISH SALAD

Fish Tacos with Salsa Verde and Radish Salad image

Fish tacos often involve deep-frying and heavy sauces. But here, broiled tilapia is topped with a crunchy radish salad and zingy cilantro-lime sauce -- fresher and tastier!

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 20m

Number Of Ingredients 10

Ingredients

1 bunch fresh cilantro (roots and thick stems removed)
4 tablespoons fresh lime juice (from 2 limes)
3 tablespoons olive oil
Coarse salt and ground pepper
1/2 bunch radishes (about 4 ounces), trimmed, halved, and thinly sliced
3 scallions, thinly sliced
1/2 jalapeno chile (ribs and seeds removed, for less heat), minced
1 1/2 pounds skinless tilapia fillets (about 4)
1/2 teaspoon ground coriander
12 corn tortillas (6-inch)

Steps:

Heat broiler, with rack set 4 inches from heat. In a blender, combine cilantro, 2 tablespoons lime juice, 2 tablespoons oil, and 2 tablespoons water; season with salt and pepper. Blend until pureed. Set salsa aside.
In a small bowl, mix together remaining 2 tablespoons lime juice, remaining tablespoon oil, radishes, scallions, and jalapeno; season with salt and pepper. Set radish salad aside.
Place tilapia on a rimmed baking sheet; season with coriander, salt, and pepper. Broil until opaque throughout, 4 to 5 minutes; break up into chunks.
Meanwhile, using tongs, hold tortillas over a gas flame until lightly toasted, about 30 seconds per side (or wrap stacked tortillas in damp paper towels, and microwave on high until warm and soft, about 1 minute). To assemble, fill tortillas with fish and radish salad; top with salsa verde and fold.

Nutrition Facts : Calories 439 g, Fat 15 g, Fiber 6 g, Protein 39 g

FISH TACOS WITH FRESH SALSA

Fish Tacos With Fresh Salsa image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 large tomatillo, husked, rinsed and chopped
1 medium tomato, chopped
1/2 small red onion, finely chopped
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice, plus lime wedges for serving
1/2 jalapeno pepper, minced (remove seeds for less heat)
Kosher salt
Vegetable oil, for frying
1 1/4 pounds catfish fillets, cut into 1-inch pieces
Freshly ground pepper
1/4 cup instant flour (such as Wondra) or cornstarch
8 corn tortillas, warmed
1 cup shredded iceberg lettuce

Steps:

Make the salsa: Mix the tomatillo, tomato, onion, cilantro, lime juice and jalapeno in a bowl and season with salt.
Heat 1/2 inch vegetable oil in a deep skillet or pot over medium-high heat. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then toss with the flour in a bowl. Fry the fish in 2 batches, turning as needed, until golden brown and just cooked through, 3 to 4 minutes per batch. Transfer to a paper towel-lined plate to drain; season with salt.
Fill the tortillas with the fish, lettuce and salsa. Serve the tacos with lime wedges.

FISH TACOS WITH CORN SALSA

Fish Tacos with Corn Salsa image

Provided by Robert Irvine : Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 cup small diced vine-ripe red tomatoes
1/2 cup roasted corn kernels
1/4 cup thinly sliced green onion
1/4 cup small diced yellow onion
1/4 cup fresh cilantro leaves, minced
1/4 cup red wine vinegar
3 ounces vegetable juice, such as V8
2 jalapenos, seeded, small diced
Salt and freshly ground black pepper
1 pound halibut or firm white fish, cut into 3 by 1/2-inch pieces
Salt and freshly ground black pepper
Eighteen 6-inch corn or flour tortillas
2 cups romaine lettuce, thinly shredded, 1/4-inch thick
2 lemon halves

Steps:

For the corn salsa: In a bowl, blend the tomatoes, corn, green onions, yellow onions, cilantro, vinegar, juice, jalapenos and salt and pepper to taste, mixing well. Refrigerate for 30 minutes to 1 hour.
For the tacos: Preheat a grill to 350 degrees F. Sprinkle the fish with salt and pepper and grill for 3 to 4 minutes. Flip the fish over and grill for 3 to 4 minutes. Remove the fish from the grill and keep warm.
Grill the tortillas on each side for 1 minute. Be careful not to scorch the tortillas. Divide the lettuce evenly on each tortilla. Top each tortilla with the fish, squeeze of lemon juice and 1 to 2 tablespoons of the corn salsa and serve.

TILAPIA TACOS WITH SALSA VERDE

Tilapia Tacos with Salsa Verde image

Looking for something tasty and a bit different? Trying to impress someone with a foodie-esque recipe? Try these tilapia fish tacos with salsa verde and radish sauce!

Provided by mglarson

Time 35m

Yield 6

Number Of Ingredients 14

Ingredients

12 (6 inch) corn tortillas
1 bunch fresh cilantro, stems removed and leaves chopped
4 tablespoons lime juice, divided
3 tablespoons olive oil, divided
2 tablespoons water
coarse salt and ground black pepper to taste
½ bunch radishes, halved and thinly sliced
3 stalks scallions, thinly sliced
½ medium jalapeno pepper, seeded and minced
1 tablespoon butter, or to taste
1 ½ pounds skinless tilapia fillets
½ teaspoon ground coriander
2 cups shredded cabbage
1 medium avocado, diced

Steps:

Wrap tortillas in aluminum foil and place in the oven; set to 250 degrees F (120 degrees C).
Combine cilantro, 2 tablespoons lime juice, 2 tablespoons olive oil, water, salt, and pepper in a blender; blend salsa verde until pureed.
Combine radishes, scallions, jalapeno, remaining lime juice, and remaining olive oil in a small bowl. Season radish salad with salt and pepper.
Melt butter in a frying pan over medium heat. Add tilapia and season with coriander, salt, and pepper. Cook until opaque throughout and it flakes easily with a fork, 4 to 5 minutes.
Remove tortillas from the oven. To assemble, fill warm tortillas with fish, radish salad, salsa verde, cabbage, and avocado.

Nutrition Facts : Calories 372.2 calories, Carbohydrate 29.6 g, Cholesterol 46.8 mg, Fat 16.7 g, Fiber 6.8 g, Protein 27.7 g, SaturatedFat 3.4 g, Sodium 102.9 mg, Sugar 2 g

BEEF TACOS WITH RADISH AND AVOCADO SALSA

Beef Tacos with Radish and Avocado Salsa image

Enjoy these steak tacos that are packed with radishes and avocados for a healthy main course.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 25m

Number Of Ingredients 10

Ingredients

1 avocado, halved, pitted, peeled, and cut into 3/4-inch cubes
6 large red radishes, ends trimmed, halved, thinly sliced
1/4 cup chopped cilantro
1 tablespoon chopped pickled jalapeno chile
2 teaspoons freshly squeezed lime juice plus 1 lime, cut into 8 wedges, for garnish (optional)
1 teaspoon olive oil
Coarse salt and ground pepper
1 pound skirt steak, cut crosswise into 3 pieces
1 tablespoon ground cumin
8 corn tortillas (6-inch)

Steps:

Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. In a medium bowl, gently stir together avocado, radishes, cilantro, jalapeno, lime juice, and oil; season with salt. Cover with plastic wrap, pressing it directly against surface of salsa (to prevent discoloring); set aside.
Arrange steak on prepared baking sheet. Rub both sides with cumin; season generously with salt and pepper. Broil without turning until well browned, 6 to 8 minutes for medium-rare. Transfer steak to a cutting board; tent with foil, and let rest 5 minutes.
While the steak is broiling, stack and wrap tortillas in a dampened kitchen towel; microwave until hot and pliable, 1 to 2 minutes. (Alternatively, wrap in foil, and warm in oven in lower third, 5 minutes.)
Cut steak crosswise into 2-inch-wide pieces; slice thinly on the diagonal. Dividing evenly, place beef on tortillas; top with salsa. Serve with lime wedges, if desired.