Fish Tacos! Fast, nutritious brain food that is just right for a school night. We love this salsa with radish and avocado, but you can swap out the radishes for mango if your family likes it a little sweeter.
What you need
1½ pounds tilapia fillets
¼ cup plus 1 tablespoon Tessemae’s Southwest Ranch
1 bunch radishes, thinly sliced
4 scallions, thinly sliced
½ cup cilantro leaves
2 tablespoons fresh lime juice
coarse salt and ground pepper
1 avocado, diced
8 tortillas or lettuce leaves, for serving
Tessemae’s Hot Sauce, for serving
What to do
Place the fish in a baking dish or plastic bag and pour on ¼ cup of the Southwest Ranch. Let marinate at least 5 minutes at room temperature or up to overnight.
In a small bowl toss together the radishes, scallions, cilantro, and lime juice. Season with salt and pepper and fold in the avocado.
Heat 1 tablespoon Southwest Ranch in a heavy non stick or cast iron skillet over medium high. Add the fish and sear until browned on one side, about 2 minutes. Turn over and sear until cooked through, about 2 minutes more.
Serve the fish and salsa in heated tortillas or lettuce wraps, with Hot Sauce and Southwest Ranch on the side.