FLAKY FISH TACOS WITH VEGETABLE SLAW

Serves: 4

2 tbsp (30 mL) olive oil, divided 4 (6-oz/170-g) fillets tilapia, cod, barramundi or other flaky white fish

1/2 tsp (125 mL) ground coriander

1/2 tsp (125 mL) ground cumin Kosher salt and freshly ground pepper to taste

8 radishes, thinly sliced

1 cucumber, peeled, halved lengthwise, seeded, and cut into thin half moons

1/2 red onion, cut into wedges, then slivered

1/2 cup (125 mL) chopped fennel

1/4 cup (60 mL) chopped olives (optional)

2 tbsp (30 mL) fresh lemon juice

8 6-inch (15-cm) flour or corn tortillas

Crumbled queso fresco to serve

1. Heat a large heavy skillet, preferably non-stick, over medium high heat. Add 1 tbsp (15 mL) of the oil.

2. While the oil is heating, sprinkle both sides of the fish fillets with the coriander, cumin, salt and pepper. Sear the fish for about three minutes per side, until browned and cooked through.

3. Transfer the fish to a plate and break it into small chunks. Tent with foil to keep warm. Wash out the skillet.

4. While the fish is cooking, combine the radishes, cucumbers, red onion, fennel, olives

(if using), lemon juice and the remaining oil. Season with salt and pepper.

5. Return the clean, dry skillet to medium high heat and cook the tortillas — about 20 seconds on each side for flour ones and 45 seconds on each side for corn. They should be lightly browned in spots and softened. Stack them on a plate.

6. Serve the tortillas with the fish and the vegetable relish, along with the queso fresco on the side. Everyone create their own tacos.