Yields 6 servings (12 tacos)

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 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 garlic clove, finely chopped
• Juice of 1 lime
• Salt and pepper to taste

1. Rinse fish and pat dry with paper towels. Rub oil on both sides to coat; season with salt and pepper. Grill or broil fish 6 to 9 minutes, until cooked through, cool slightly. Remove skin and bones; cut fish into 1 1/2-inch strips.
2. In medium bowl, toss fish with lime juice and cumin. Meanwhile, combine salsa ingredients in small bowl. Warm tortillas in microwave or oven (preheated to about 275°F). Place equal amounts of fish, cheese, tomatoes, cabbage and salsa in the center of each tortilla. Roll up the tacos to serve.