Fish Tacos

Fish Tacos are the defining flavour of our honeymoon. Being in San Francisco, they seem to specialize in Mission-style Mexican, which included a completely new taste to me – the Fish Taco! I’m desperately trying to recapture this moment in time, with moderate success. Below is my Fish Taco with Radish Salad.

Crema
¼ c fat-free mayonnaise
½ c reduced-fat sour cream
1 1/2 tsp fresh lime juice
1/4 tsp salt
½ tsp chipotle in adobo sauce

Radish Salad
6 radishes, thinly sliced
3 scallions, thinly sliced
2 tbsp lime juice

Fish
1 1/2 pounds skinless tilapia fillets (about 4)
1/2 teaspoon ground coriander
12 corn tortillas (6 inches each)

1 avacado sliced into squares

In a small bowl, mix together lime juice, radishes, scallions; season with salt and pepper. Set radish salad aside.

Season tilapia with coriander, salt, and pepper. Bake in oven/grill on bbq or fry in oil 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, radish salad; top with crema & avocado.