Fish Tacos with Radish Cilantro Slaw

This bright, crunchy spring slaw is the perfect compliment to succulent, crispy fish. We use mashed avocado and lime juice instead of mayo in the slaw for a unique healthy twist. It also utilizes dried cayenne peppers from the year before, which are so easy since they can dry out simply sitting on the kitchen counter.

Ingredients

From the Garden:

3 scallions, sliced thinly

1 large bunch French breakfast radishes, julienned

1 large bunch cilantro, leaves stripped and chopped

½ tsp ground cayenne pepper (dried from last year)

From the Pantry :

½ avocado, mashed thoroughly with a fork

½ cup sifted all-purpose flour

1 pound firm, sustainably raised fish, like halibut or mahi mahi

3 tablespoons light olive oil

½ cup sour cream

¼ teaspoon cumin

1 package organic, non-GMO corn tortillas

3 limes cut into wedges for serving

juice of 1 lime

Preparation

Slaw:

Combine the onions, radishes, cilantro, lime juice and mashed avocado in a bowl.

Tacos: 

Cut the fish into ½” strips, season with salt and pepper, and dredge in the flour, shaking off any excess. Heat the oil in a skillet over medium heat, and fry both sides of the fish until they are golden brown for 3-5 minutes, working in batches. Drain the fish strips on paper towels, and keep them warm in the oven until you’re ready to build the tacos.

Steam the corn tortillas until they are warm and soft. Whisk the cumin and cayenne into the sour cream, and spread a heaping teaspoon inside each taco shell. Fill the tacos with a couple pieces of fish and top them with a dollop of the slaw. Serve the tacos with more cilantro and lime wedges.

MAKES 3-4 SERVINGS