Fish Tacos with Salsa Verde and Radish Salad | Everyday Food with Sarah Carey

white fish

🥗Healthier: grilled shrimp

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides a good protein source.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar creaminess with fewer calories.

tomatillos

🥗Healthier: green tomatoes

💰Cheaper: canned green tomatoes

Canned green tomatoes are easier to find and less expensive.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers provide crunch without the heat.

Prepare the salsa verde by blending tomatillos, garlic, jalapeño, cilantro, lime juice, and salt until smooth.

Heat olive oil in a skillet over medium heat until shimmering.

Season the fish with salt, pepper, and cumin on both sides.

Cook the fish in the skillet for 3-4 minutes per side until golden and cooked through.

Warm the corn tortillas in a dry skillet for 30 seconds on each side.

Assemble the tacos by placing cooked fish on tortillas.

Top with shredded cabbage, avocado slices, and onion.

Drizzle with salsa verde and a squeeze of lime juice.

Serve immediately with extra lime wedges on the side.

Cooking Techniques

Spice Level: