Here's a super-quick recipe to make weeknight dinners both easy and delicious. It features breaded redfish fillets, a fish that's all ours. These simple, flavorful, and colorful tacos will be a hit with the whole family.
Ingredients
- 4 breaded redfish fillets
- 4 corn or wheat tortillas
- 1/4 cup lacto-fermented carrots and ginger from Ferment
- 2 fresh radishes
- 2 tbsp sour cream
- Hot sauce + Honey from Miels d'Anicet, to taste
Preparation
- Preheat oven to 450°F. Line a baking sheet with parchment paper and place the rockfish fillets on it. Bake for 18 minutes, turning them over after 10 minutes.
- While cooking, cut the radish into thin slices.
- In a skillet over medium heat, heat the tortillas one at a time for about 1 minute per side, until warm and pliable.
- Top the tacos with a little sour cream, add a redfish fillet, the carrot and ginger mixture, and then a few slices of fresh radish.
- Serve immediately and garnish with hot sauce to taste.
Enjoy your food!
