Pickled Radishes for Tacos

In Southern California it’s all about tacos, and this is one of my favorite condiments.



INGREDIENTS
Pickled radishes:
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

Crema:
2 Tbsp. sour cream
1 avocado, pitted and flesh removed
1 Tbsp. The Spice Hunter Mexican Seasoning

Fish:
2 tsp. canola oil
2 cod fillets
2 tsp. The Spice Hunter Mexican Seasoning
½ tsp. kosher salt
¼ tsp. cracked black pepper

To serve:
8 corn tortillas, warmed
4 sprigs cilantro
¼ cup white onion, ¼-inch dice

PREPARATION
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.

full instruction on : www.spicehunter.com

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2