Spicy Fish-Finger Tacos with Quick-Pickled Radishes & Shallots
Place radishes and shallots in separate glass bowls. Combine vinegar, water, sugar, 2 teaspoons kosher salt and coriander seeds in small pot and heat until warm. Stir well and pour over radishes and shallots to cover. Press plastic onto the surface and refrigerate until needed, up to 5 days.
Place fish and jalapeños in bowl. Mix cumin, chili powder, 1 teaspoon kosher salt and cayenne, add to bowl and toss well. Lightly oil the centers of one half of each sheet of foil. Divide fish and jalapeños evenly between two sheets of foil over the oiled sections. Fold top halves of foil over fish and seal edges tightly to make two packets. Refrigerate if cooking later.
Heat oven to 300 degrees F. Sprinkle last sheet of foil with water and wrap around tortillas. Heat in oven 10-15 minutes. Heat a cast iron griddle, flat-side-up, over high heat until very hot, about 5 minutes. Oil griddle lightly and add corn kernels, cooking 2-3 minutes until charred. Transfer to bowl. Add fish packets to hot griddle and cook 4 minutes. Open packets carefully to serve. Remove tortillas from oven and serve alongside fish and jalapenos, pickled radishes, shallots, corn, avocado, cilantro and sour cream, inviting everyone to assemble their own tacos.