Mexican Spiced Tacos with Pickled Radishes and Avocado Crema
4 radishes, thinly sliced
¾ cup white wine vinegar
¼ cup water
1 tsp. kosher salt
4 The Spice Hunter Tellicherry Black Peppercorns
2 garlic cloves, whole
1 tsp. granulated sugar
1 tsp. The Spice Hunter Mexican Seasoning
2 Tbsp. sour cream
1 avocado, pitted and flesh removed
1 Tbsp. The Spice Hunter Mexican Seasoning
2 tsp. canola oil
2 cod fillets
2 tsp. The Spice Hunter Mexican Seasoning
½ tsp. kosher salt
¼ tsp. cracked black pepper
8 corn tortillas, warmed
4 sprigs cilantro
¼ cup white onion, ¼-inch dice
To pickle, place radishes in a glass jar. In a small sauce pan, combine vinegar, water, salt, peppercorns, garlic, sugar and seasoning. Heat over medium heat until sugar and salt have dissolved. Pour mixture into jar with radishes and place in refrigerator to chill for at least 2 hours.
For the crema, combine the avocado, sour cream, and spice in a small stainless steel bowl. Mix well and set aside.
For the fish, heat a grill pan over medium-high heat. Brush fish with oil and season with seasoning, salt, and pepper. Grill fish for 2-3 minutes on each side or until internal temperature reads 145°F. Remove from heat, flake apart, and set aside.
Assemble tacos by smearing crema on warmed tortillas, placing fish along center of tortillas, and topping with pickled radishes, cilantro, and white onion.