Fish Tacos with Avocado Radish Salsa by El Mejor Nido, featuring seasoned fish, avocado, radish, and pickled cabbage.
Main Dishes

Fish Tacos with Avocado Radish Salsa and Pickled Cabbage

EL MEJOR NIDO
Fish Tacos with Avocado Radish Salsa and Pickled Cabbage
Recipe Info - Skill Level
Level
Intermediate
Recipe Info - Prep Time
Prep 
18 min
Recipe Info - Cook Time
Cook 
4 min
Recipe Info - Serving Size
Servings
Makes 6 servings, 1 taco per serving

Discover a vibrant fusion of flavors with Fish Tacos with Avocado Radish Salsa and Pickled Cabbage, an enticing recipe from Official MAGGI®.

Fish Tacos with Avocado Radish Salsa and Pickled Cabbage are a must-try for anyone craving a taste of Mexican cuisine. This dish promises a fiesta of textures and tastes, starting with tender fish wrapped in soft tortillas. The star of the show is the refreshing tacos, made even more delightful by a zesty avocado salsa. Crisp radishes add a crunchy element, perfectly balancing the creamy avocado.

Elevating the dish further is the pickled cabbage, which adds a tangy twist and a pop of vibrant color. To infuse each bite with enhanced flavor, the recipe incorporates Maggi® Granulated Chicken Flavor Bouillon. This unique ingredient provides a savory depth, making every mouthful irresistible.

Perfect for an Intermediate skill level, these tacos are ideal for a Cinco de Mayo celebration or any casual gathering. Whether enjoying them for lunch or dinner, these tacos will transport you straight to a summer fiesta with every bite.

Ingredients

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Key Ingredients

A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.
Maggi

Granulated Chicken Bouillon 15.9 oz

Make It

Instrucciones en Español

Step 1

Place fish in large, heavy-duty resealable plastic bag. Add 2 tablespoons lemon juice, 1 tablespoon oil and 1 teaspoon bouillon. Seal bag; shake gently to coat fish in marinade.

Step 2

Place avocado, tomatoes, radishes, jalapeño, cilantro, onion, 1 tablespoon lemon juice and remaining teaspoon bouillon in small bowl; stir well.

Step 3

Combine cabbage and remaining tablespoon lemon juice in small bowl; season with salt. Set aside.

Step 4

Heat remaining tablespoon oil in large skillet over medium heat. Cook fish, turning halfway through, for 4 to 6 minutes or until fish flakes easily when tested with a fork. Be careful to not overcook.

Step 5

Heat tortillas. Top each tortilla with 1 piece of fish, avocado salsa and pickled cabbage.

Ingredients

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