Tandoori Salmon Tacos with Spicy Lime-Pickled Radish and Onion - alive magazine

Ingredients

• 1 garlic clove, peeled and minced
• 2 tsp (10 mL) fresh grated gingerroot
• 1 Tbsp (15 mL) ground coriander
• 3/4 tsp (4 mL) cumin
• 1/4 tsp (1 mL) nutmeg
• 1 tsp (5 mL) sweet paprika
• 3/4 tsp (4 mL) ground fenugreek
• 1/4 tsp (1 mL) cayenne
• 1/2 tsp (2 mL) cardamom
• 1/4 tsp (1 mL) citric acid
• 1/4 tsp (1 mL) ground cloves
• 1/4 tsp (1 mL) cinnamon
• 1 cup (250 mL) Greek yogurt
• 1 Tbsp (15 mL) grapeseed oil
• 4 pieces sockeye salmon, about 4 to 5 oz (113 to 140 g) each
• 2 bunches radishes, sliced thinly to make about 1 cup (250 mL)
• 1 jalapeno, sliced thinly
• 1/2 red onion, sliced thinly lengthwise to make about 1 cup (250 mL)
• 7 limes, juiced to make about 3/4 cup (180 mL)
• 4 tsp (20 mL) cider vinegar
• 1/2 tsp (2 mL) salt
• 8 corn tortillas