Bean and Fish Tacos with Radishes

Thanks to our growers with greenhouses, Yellowbird is sending you radishes in the fall! Here’s a fun take on bean and fish tacos, using RADISHES for some crunch. Don’t forget—you can also saute and roast your radishes! They’re radically versatile.

Ingredients

• 1 juiced lime

• 1 Vidalia onion, thinly sliced into rings

• Coarse salt

• ⅓ cup finely chopped scallions

• 3 tablespoons finely chopped jalapeno chiles

• ¾ cup finely chopped fresh cilantro, plus sprigs for serving

• 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided

• ¾ pound meaty fish fillets, such as mahimahi

• 2 cups cooked beans, plus ¼ cup cooking liquid

• 8 to 12 corn tortillas, toasted briefly over an open flame and wrapped in a cloth, for serving

• 4 ounces cotija or ricotta salata cheese, crumbled (¾ cup), for serving

• 4 radishes, thinly sliced, for serving

• 1 head romaine lettuce, trimmed and shredded (2 cups), for serving

• Wedges of 1 lime

Directions

1. Preheat broiler with rack 8 inches from heat source. Toss onion with lime juice and a pinch of salt. Let stand at least 10 minutes and up to 1 hour.

2. Meanwhile, mix scallions, jalapenos, chopped cilantro, a pinch of salt, and 2 tablespoons oil. Transfer 1/2 cup to a small bowl (set remaining mixture aside), and stir in remaining 2 teaspoons oil. Rub all over fish.

3. Reheat beans and their liquid. When hot, stir in 3 tablespoons reserved scallion-cilantro mixture. Remove from heat; cover.

4. Broil fish, flipping when scallions and cilantro begin to brown, about 6 minutes. Continue to cook until opaque throughout, about 4 minutes more.

5. Serve beans and fish with tortillas, remaining scallion-cilantro mixture, lime wedges, onions, cheese, radishes, and lettuce.