California Fish and Queso Fresco Tacos

Ingredients

• For the tacos:
• – 1 1/2 pounds swordfish or other whitefish steaks or fillets
• – Vegetable oil
• – Salt and pepper
• – 1 tablespoon lime juice
• – 1/2 teaspoon ground cumin
• – 12 corn tortillas
• – 6 ounces Real California Queso Fresco cheese*, crumbled (*can substitute Asadero or Monterey Jack)
• – 2 medium ripe tomatoes, diced
• – 1 cup shredded cabbage
• Avocado Radish Salsa:
• – 2 medium avocados, chopped
• – 1/3 cup finely chopped onion
• – 3/4 cup diced radish
• – 5 serrano chili peppers, seeded and finely chopped
• – 3 tablespoons cilantro, finely chopped
• – 1 clove garlic, finely chopped
• – Juice of 1 lime
• – Salt and pepper to taste