Another in the series of Drought Friendly Recipes.
In our last post, Super Sous and I wrote about food waste and gave two recipes utilizing radishes and radish tops. Today’s taco puts those two recipes to great use in this flavorful recipe that’s not only easy to prepare and delicious, but beautiful. Just look at those colors! Bonus – it’s not only a drought friendly recipe, but it’s a sustainable seafood dish. Boom!
First – make the Pickled Radish and Radish Top Salsa. Then, bring on the tacos…
Alaskan True Cod Taco with Pickled Radish and Radish Top Red Pepper Salsa
Yield: 6 tacos
1 pound wild Alaskan true cod, 1-inch thick
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon grapeseed oil
Pat the fish dry and season all over with salt and pepper.
Place a medium non stick sauté pan over medium heat and add oil.
Let heat for 2 minutes until oil is very hot.
Add fish and let cook for 3 to 4 minutes on each side. You will know the fish is done when the flesh becomes opaque and begins to flake.
Remove fish from pan and transfer to a plate. Flake the fish with a fork or fingers into bite-sized pieces. Season to taste with additional salt and pepper.
Assembling the Taco:
6 Corn tortillas, warmed through
2 avocados, pitted and sliced thinly
½ cup shredded purple cabbage
¼ cup fresh cilantro leaves
Place a cabbage on the tortilla, followed by avocado slices, fish, pickled radish and top with salsa. Sprinkle cilantro leaves and serve.