Fish Tacos with Grilled Fish and Radish with Avocado

Let's get grilling
FOR THE SALSA VERDE
FOR THE TACOS
Ingredients
SALSA VERDE
-
olive oil
3 tbsp.
-
garlic cloves, chopped
2
-
jalapeños, chopped
2
-
poblano chile peppers, seeded and chopped
2
-
tomatillos, husked, rinsed and chopped
2
-
avocado, seeded, peeled and sliced
1
-
drained capers
1 tsp.
-
chopped fresh mint
2 tsp.
-
chopped fresh cilantro
2 tsp.
-
chopped fresh parsley
2 tsp.
-
juice from 2 limes
-
red wine vinegar
2 tsp.
TACOS
-
medium white onions, chopped
2
-
fresh cilantro, chopped
0.5 cup
-
olive oil
0.25 cup
-
fresh lime juice (about 2 to 3 limes), divided
5 tbsp.
-
fresh orange juice
3 tbsp.
-
garlic cloves, minced
2
-
dried oregano—preferably Mexican
1 tsp.
-
tilapia, striped bass, or sturgeon fillets
1 lb.
-
mayonnaise
1 cup
-
milk
1 tbsp.
-
red radishes, cut in half with a bit of green still attached
8
-
corn tortillas
-
avocados, seeded, peeled and sliced
2
-
small head of green cabbage, cored, thinly sliced
½
-
lime wedges, for garnish
Credit: Recipe created by Chef Marcus Samuelsson on behalf of Kingsford. Full IGTV Video can be found on @Marcuscooks
For safe meat preparation, reference the USDA website.

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