By: Market Chef Jenny Breen
1 bunch fresh cilantro
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 or cod fillets (about 4)
1/2 teaspoon ground coriander
12 corn tortillas (6 inches each)
For Salsa Verde: 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 aside.
For radish salad: In a small bowl, mix together remaining 2 tablespoons lime juice, remaining tablespoon oil, radishes, scallions, and jalapeno; season with salt and pepper. Set aside.
Place fish on a rimmed baking sheet; season with coriander, salt, and pepper. Broil until opaque throughout, 4 to 5 minutes; break up into chunks. Alternatively, cook on stove in frying pan.
Meanwhile, using tongs, hold tortillas over a gas flame until lightly toasted, about 30 seconds per side To assemble, fill tortillas with fish and radish salad; top with salsa verde and fold.