Recipes

In a small mixing bowl, combine the radish and hot peppers with the lime juice and 1 Tbsp. olive oil. Season with salt and pepper to taste and set aside.

Heat 1 Tbsp. olive oil in a large sauté pan over a medium flame until hot. Lightly season the cod with salt and add to the pan. Cook for 8-12 minutes, flipping halfway through, until completely opaque. Break up slightly with a spoon or spatula and set aside.

While the fish is cooking, heat the tortillas, 1-2 at a time, for a few seconds in a large dry sauté pan over a low flame, flipping each once. Remove to a plate and cover with a towel to keep warm.

Use 2 tortillas for each taco to avoid them breaking apart. For each taco, spoon 1/4 of the cod onto 2 stacked tortillas. Garnish with the radish slaw, cilantro and queso fresco. Repeat with the remaining tortillas.