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Tilapia Tacos with Cucumber Relish
Food & Drink
Skip the local Mexican joint and prepare this fresher, healthier version of the classic at home. Grilling the fish rather than frying it adds bold taste without all the fat. Wrap the cooked tilapia in soft corn tortillas, top each of the tacos with a crunchy radish and cucumber relish, and serve with your favorite accompaniments (cilantro, sour cream, and lime wedges are a must!).
1 tablespoon olive oil, plus more for the grill
4 6-ounce tilapia, halibut, or black bass fillets
1 teaspoon ground coriander kosher salt and black pepper
6 radishes, sliced
1cucumber, halved and sliced
2 tablespoons fresh lime juice, plus lime wedges for serving
8 corn tortillas, warmed
1 cup fresh cilantro leaves
1/4 cup sour cream
Heat grill to high; oil grill. Season the fish with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper and grill until cooked through, 1 to 2 minutes per side. Break into pieces.
In a medium bowl, toss the radishes and cucumber with the lime juice, oil, and ¼ teaspoon each salt and pepper. Serve the fish in the tortillas with the cucumber relish, cilantro, sour cream, and lime wedges.