Prep Time: 35 min Total Time: 35 min Servings: 8
This fish taco features a creamy, tangy crema that doubles as a dressing for the slaw.
In medium bowl, mix YQ, cilantro, garlic, 1/2 teaspoon salt and the lime juice to completely blend. In another medium bowl, mix cabbage and 1/2 cup of the YQ mixture. Refrigerate remaining YQ mixture.
Place oven rack 4 inches from broiler. Set oven control to broil. Brush both sides of fish with olive oil. Sprinkle both sides with salt, black pepper and red pepper. Place on ungreased cookie sheet. Broil 7 to 10 minutes, turning once, until fish flakes easily with fork. Cool slightly, then flake fish into bite-sized pieces.
Divide cabbage mixture evenly among tortillas. Top with fish. Spoon 2 tablespoons remaining YQ mixture over fish on each taco. Top with radishes; serve with lime.