The Recipe
Fish Tacos with Salsa Verde and Radish Salad
COOK TIME : a few secondsPREP TIME : 15 minutes
From Martha Stewart
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Ingredients
DESCRIPTION
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!
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 inches each)
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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