Tilapia Tacos With Cucumber Relish

Tilapia Tacos With Cucumber Relish
Charles Masters
This fresh, healthy take on fried fish tacos stars grilled tilapia dressed up with crisp radishes, cucumbers, and lime juice.

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Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

1
tablespoon
olive oil, plus more for the grill
4
6-ounce tilapia, halibut, or black bass fillets
1
teaspoon
ground coriander
kosher salt and black pepper
6
radishes, sliced
1
cucumber, halved and sliced
2
tablespoons
fresh lime juice, plus lime wedges for serving
8
corn tortillas, warmed
1
cup
fresh cilantro leaves
1/4
cup
sour cream

Directions

  1. Heat grill to high; oil grill. Season the fish with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper and grill until cooked through, 1 to 2 minutes per side. Break into pieces.
  2. In a medium bowl, toss the radishes and cucumber with the lime juice, oil, and ¼ teaspoon each salt and pepper. Serve the fish in the tortillas with the cucumber relish, cilantro, sour cream, and lime wedges.
Kristen Evans Dittami
April 2011

Nutritional Information

  • Per Serving
  • Calories 363
  • Fat 12 g
  • Sat Fat 4 g
  • Cholesterol 83 mg
  • Sodium 466 mg
  • Protein 38 g
  • Carbohydrate 28 g
  • Sugar 3 g
  • Fiber 4 g
  • Iron 2 mg
  • Calcium 89 mg
What does this mean? See Nutrition 101.

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