Fish Tacos with Creamy Radish & Cabbage Slaw

By January 19, 2016May 3rd, 2024Archive

This is one of our favorite recipes from our family class series, Cooking Together. Perfect for a  fast, affordable and easy weeknight dinner. Our students love it with tomatillo salsa.

Serves 4-6


3 tablespoons lime juice, divided in half
1 tablespoon olive oil
1 teaspoon cumin
1 ½ lbs. tilapia filets
½ bunch of radishes
3 cups green cabbage, thinly sliced
3 scallions, thinly sliced
3 tablespoons cilantro, roughly chopped
1/3 cup sour cream
½ teaspoon cayenne
12 corn tortillas


  1. Preheat oven broiler.
  2. In a small mixing bowl, combine one tablespoon of lime juice, olive oil, cumin, salt and pepper.
  3. Place fish in baking dish and pour mixture over fish. Allow fish to marinate in refrigerator for 15 minutes.
  4. Meanwhile, combine radishes, cabbage, scallions, and cilantro in a large bowl.
  5. In a small mixing bowl, combine sour cream, cayenne, remaining lime juice and salt.  Pour mixture over vegetables and toss to coat.
  6. Once fish has marinated, place baking dish in oven and cook fish 5-7 minutes until the flesh is opaque and firm.
  7. Heat tortillas on skillet or on spread evenly on baking sheet, and place in oven for two minutes.
  8. Divide fish evenly among tortillas and top with radish and cabbage mixture.