You may have seen this in Everyday Food. It sounds very tasty to me. I
might put this into crispy taco shells with a cabbage slaw over the
fish then the salsa verde as a topper with the radishes.
terry

Fish Tacos With Salsa Verde And Radish Salad

Serves 3
Published in: Everyday Food

1 bunch Cilantro -- roots and thick stems removed
4 tablespoon Lime juice -- fresh from 2 limes
3 tablespoon olive oil
salt and pepper
1/2 bunch radishes -- trimmed, halved, thinly sliced
3 scallions -- thinly sliced
1/2 jalapeno chile (ribs and seeds removed -- for less heat), minced
1 1/2 lbs tilapia fillets skinless (about 4)
1/2 teaspoon ground coriander
12 corn tortillas (6 inch)

Heat broiler, with rack set 4 inches from heat. In a blender, combine
cilantro, 2 Tablespoons lime juice, 2 Tbsp oil, and 2 Tbsp water; season
with salt and pepper. Blend until pureed. Set Salsa Aside. In a small
bowl, mix together remaining 2 Tbsp lime juice, remaining tablespoon oil,
radishes, scallions and jalapeno; season with salt and pepper. Set radish
salad aside. Place tilapia on a rimmed baking sheet; season with
coriander, salt and pepper. Broil until opaque throughout, 4 to 5
minutes; break up into chunks. Meanwhile, using tongs, hold tortillas
over a gas flame until lightly toasted, about 30 seconds per side (or
wrap stacked tortillas in damp paper towels, and microwave on high until
warm and soft, about 1 minute). To assemble, fill tortillas with fish and
radish salad; top with salsa verde and fold.

http://www.terrypogue.com/Terry

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