This dish takes inspiration from two classic fish dishes―the mushy peas served with fish and chips and spicy fish tacos. We’ve made the peas fresh, bright, and a little spicy by using fresh or frozen peas, lots of fresh cilantro, serrano pepper, and lime juice. Combined with lightly marinated and baked halibut and topped with radishes and more cilantro, these tacos are satisfying and delicious.
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Make-ahead
If you want to make the pea purée ahead of time, you can refrigerate it for a few hours until you want to use it. To reheat, set a mason jar of the purée in simmering pot of water and allow the peas to heat up gently, stirring frequently.
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