Chili Rubbed Fish Tacos with Radishes & Avocado Recipe

Chili Rubbed Fish Tacos with Radishes & Avocado Recipe

Truth….when it comes to tacos (especially fish tacos), I’m a chronic taco overstuffer. Every.single.time. I should know better by now. But I don’t. It’s not likely I ever will.

Instead of going lighter with the filling, I’ve just taken to doubling up on tortillas to make a stronger taco. And, when you have tacos that involve lightly spiced, chili-rubbed fish, tangy pickled radishes, slices of cool avocado, sweet corn, fresh cilantro, and just a small hint of lime juice, how do you back down on the fillings?!

Ingredients

  • 6 radishes, sliced thin & cut into matchsticks
  • 1 cup white vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 pound tilapia (or other white fish)
  • 2 tablespoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 tablespoon olive oil
  • corn tortillas
  • 1 avocado, halved, pitted &sliced thin
  • 1/2 cup frozen corn, defrosted
  • 1/4 cup fresh cilantro, roughly chopped
  • 2 limes, quarter, for garnish
Read the whole recipe on The Corner Kitchen