Sunday, October 24, 2010

This fish taco blogger gets cooking...

Strangely enough, this fish taco blogger has never cooked fish tacos. An easily remedied situation!  So from now on, I will be reviewing an assortment of recipes as well as fish taco serving establishments.

Our first recipe stems from buying a lovely bunch of radishes at the Farmers Market and (with holiday gluttony around the corner) from a craving for something on the lighter side.  Martha Stewart has a scrumptious sounding recipe "Fish Tacos with Salsa Verde and Radish Salad" that called out to me.

The ingredients are as follows: cilantro, lime juice, a jalapeño chile, scallions,radishes, tilapia fillets, corn tortillas, olive oil and salt, pepper and coriander for seasoning.

I loved the colors of the salsa verde and the radish salad (the latter of which was a nice crunchy topping alternative for the standard cabbage).

And the coriander gave the tilapia a lovely little kick!

Who is to say if there is a right or wrong way to make a fish taco? As much as I appreciate battered fish and the Baja sauce, basically a fish taco is a tortilla with stuff on it. And as long as the stuff tastes good and creates a lovely presentation, it is indeed a delightful thing.

P.S. A word of warning... The oils in the jalapeño peppers can irritate your skin, so be sure to wear gloves when seeding and chopping the hot peppers! Wash your hands well with soap and water and be careful not to touch or rub your eyes and nose. Trust me, the oils will really burn! Let's just say I've had a near death by jalapeño experience bringing you guys this blog post!

4 out of 5 fishies. Go make it today!

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