Ingredients

For the tacos:
1 1/2 pounds Swordfish or other whitefish steaks or fillets
Vegetable oil
Salt and pepper
1 tablespoon Lime juice
1/2 teaspoon Ground cumin
12 Corn tortillas
6 ounces California Queso Fresco cheese*, crumbled (*can substitute Asadero or Monterey Jack)
2 Medium ripe tomatoes, diced
1 cup Shredded cabbage
Avocado Radish Salsa:
2 Medium avocados, chopped
1/3 cup Finely chopped onion
3/4 cup Diced radish
5 Serrano chili peppers, seeded and finely chopped
3 tablespoons Cilantro, finely chopped
1 Garlic clove, finely chopped
Juice of 1 lime
Salt and pepper to taste

Description

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