Fish Tacos with Radish Avocado Relish
Ingredients
- cup 5 oz./140 g Red radishes, cut into small dice
- 1 Large ripe, firm avocado, cut into small dice
- 1 Anaheim chile pepper, cut into small dice
- 3 tbsps. 45 ml. Thinly sliced spring onion
- 2 tbsps. 30 ml. Minced cilantro leaves
- 2 tbsps. 30 ml. Fresh lime juice
- ¼ tsp. 1.25 ml. Salt
- 2 tbsps. 30 ml. Extra virgin olive oil, divided
- 1 ¼ lbs. 565 g Cod fillets
- Salt and freshly ground black pepper
- 8 7-inch/18 cm. Corn tortillas
- 6 oz. 170 g Feta cheese, crumbled
Instructions
- Mix the radishes, avocado, Anaheim pepper, spring onion, cilantro, lime juice, and measured salt in a medium bowl.
- Preheat the oven to 400°F (200°C).
- Coat a baking sheet with 1 tbsp. (15 ml.) of the olive oil.
- Place the fish on the baking sheet. Drizzle with the 1 remaining tbsp. of olive oil.
- Sprinkle the fish with salt and freshly ground pepper.
- Bake for 10 minutes, or until the fish is cooked through.
- While the fish is cooking, arrange the tortillas on another baking sheet, partially overlapping if necessary.
- Remove the fish from the oven when done.
- Heat the tortillas in the oven for 3 minutes.
- Remove the tortillas from the oven. Divide the fish into 8 portions. Top each tortilla with a spoonful of feta and a portion of fish. Top the fish with radish relish.
- To serve, arrange 2 tacos on each plate.
Notes
Pair with California sparkling wine or sauvignon blanc; makes 8 tacos.