Salsa Verde Calamari Enchiladas

Ingredients

• 2 lb. The Town Dock Calamari Rings, thawed
• 1 pound tomatillos, husked and quartered
• 1 small white onion, chopped
• 4 medium jalapeño peppers, 3 stemmed and halved, and 1 cut into rounds
• 2 cloves garlic
• 1 tbsp. olive oil
• 1 tsp. kosher salt
• 3/4 cup chopped fresh cilantro, divided
• 12 (6-inch) corn tortillas, kept warm
• 1 cup crumbled queso fresco
• 2 radishes, thinly sliced