
Hi everyone! Thirty-four years ago, the microwave oven transformed American kitchens and food preparation as well as reheating procedures in general. Millions of households have ever since adopted this great appliance because of its amazing speed convenience. It’s almost unimaginable to think about cooking daily staples such as breakfast oatmeal or late-night snack popcorn without this super convenient device on our kitchen countertops.
But despite its ubiquity and irrefutable convenience, all of us unconsciously misuse our microwaves, particularly in reheating food of all sorts. The risks extend far beyond the traditional advice against metal or specific plastics. There are equally valid, sometimes actually dangerous, dangers in microwave heating specific food products no one ever thinks about.
The essential issue with microwaving reheating is with its strange way of heating. Differing from other forms of cooking based on uniform, even heating, microwaves generate cold and hot spots in your food. This unequal heating causes the potentially dangerous bacteria to survive on in your leftovers in those cold areas, posing serious health threats. In addition, the intense bursts of energy in the microwave can cause chemical reactions that form carcinogens in various foods a silent killer that most busy people overlook when they are looking for quick food.
Knowing these risks places you in command of your own kitchen decisions. This is the definitive guide that uncovers the surprising foods you never heat up in the microwave. It’s not about keeping things flavorful or fresh; it’s all about keeping your health intact and keeping your food safe and healthy.

Deviled Eggs
Equipment
- 1 Large Pot For boiling eggs
- 1 Slotted Spoon For safely lowering and removing eggs
- 1 Medium Bowl For mixing the yolk filling
- 1 Fork For mashing and combining ingredients
- 1 Small spoon For filling the egg white halves
Ingredients
Main
- 1 dozen eggs
- 1/4 cup mayo
- 1 teaspoon yellow mustard
- 2 teaspoons chopped pickles
- 1 teaspoon pickle juice
- 1 teaspoon sugar
- 1 teaspoon white vinegar
- Hot sauce such as Tabasco
- Salt and black pepper
- Paprika for sprinkling
Instructions
- Fill a large pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon gently lower the eggs into the boiling water. Cover and let simmer for 10 minutes. Remove the eggs from the heat and run under cold water until completely cooled.
- Peel the eggs, cut in half and scoop out the yolks into a medium bowl. Add the mayo, mustard, pickles, pickle juice, sugar, vinegar, hot sauce and salt and pepper to taste, and mix with a fork until well combined.
- Using a small spoon, fill each egg white half with a generous teaspoon of filling. Lightly sprinkle with paprika to garnish.
Notes

1. Hard-boiled eggs
Hard-cooked eggs, whether still in their shells or already out of their shells, present a special microwave danger. Under rapid microwave heating, the water inside becomes transformed into pressurized steam, essentially creating a mini-pressure cooker within the confines of the egg. This high-pressure build-up cannot be maintained forever and results in potentially explosive consequences.
Not only is the explosion hazard inconvenient it’s dangerous. The hot egg contents can violently explode and cause serious burns to face, hand, or mouth. This compact protein matrix is responsible for this buildup of explosive pressure, and hence eggs are highly unsafe in microwaving for reheating.
To reheat hard-boiled eggs safely, under no circumstances should the microwave be used. Chop eggs finely first, then heat them up slowly in a pan or under hot running water, leaving steam enough space to escape unscathed.

2. Breast milk
New mothers like to have breast milk frozen to be used at a later time during feeding, and microwaves can look like easy reheating devices. But microwaves heat liquids ununiformly and produce hazardous “hot spots” of milk easily which may be much hotter than the surrounding area. These hotspots are hazard areas for delicate baby mouths and throats.
Aside from heat, microwaving breast milk in plastics could make the baby unsafe by causing the toxic chemicals to transfer into the milk. The overheating kills vital nutrients and antibodies that make the breast milk priceless for child growth.
The FDA strongly advocates safer reheating practices. Heat the breast milk by putting the containers in hot water baths or by warming the water while preparing independently, and then placing the milk container into the hot water for even and warm heating.

Curry Coconut Chicken Breasts
Equipment
- 1 Large Deep Pan With straight sides, suitable for deep frying
- 1 Deep-Fry Thermometer Essential for accurate oil temperature control
- 1 Meat Mallet For pounding chicken breasts evenly thin
- 3 Plates or Shallow Bowls For setting up the dredging stations
- 1 Tongs For safely handling chicken in hot oil
Ingredients
Main
- 4 boneless skinless chicken breasts, sliced in half horizontally and pounded thin
- 1 generous tablespoon curry powder
- Salt and freshly ground black pepper
- Vegetable oil for frying
- 1/2 cup all-purpose flour
- 3 eggs
- 2 tablespoons milk
- 1/2 teaspoon cayenne pepper
- 1 cup sweetened shredded coconut flakes
- 1 cup panko breadcrumbs
Instructions
- Sprinkle the chicken on both sides with a pinch of curry powder, a pinch of salt and a grind of pepper. Allow to rest on the counter at room temperature for about an hour.
- In a large pan with straight sides, add enough oil to fill 2 inches deep. Heat the oil to 350 degrees F.
- Meanwhile, dredge the chicken. On 1 plate, combine the flour and a pinch of salt. In a bowl, whisk together the eggs, milk, cayenne and a pinch of salt. On another plate, add the coconut, the remaining curry powder, breadcrumbs and a pinch of salt. Stir to combine, turning the coconut yellow. To dredge, first place the chicken breasts in the flour and coat on all sides. Shake off any excess flour and dunk in the egg mixture. Remove and press all sides into the coconut mixture.
- Fry the chicken in batches to keep the oil temperature around 330 to 350 degrees F. Cook until deep golden brown on 1 side, 4 to 5 minutes. Flip and cook about 4 more minutes. Remove to a paper towel-lined plate and sprinkle with salt. Serve warm.
Notes

3. Processed meat
Processed foods such as hot dogs, sausages, and deli slices have preservatives added to them to increase shelf life. Microwaving them, however, can initiate poisonous chemical reactions. According to a research study in the Journal of Agricultural and Food Chemistry, microwave cooking produces oxidized cholesterol and harmful cholesterol oxidation products (COPs).
These COPs have been pointed out directly as responsible for the causation of coronary heart disease. Microwaving processed meat is shown to release a lot more carcinogenic compounds than regular heat processes, so it’s an especially dangerous reheating technique.
For healthier reheating of processed meat, utilize stovetop or conventional oven techniques involving milder, more moderate heat, which does not cause preservatives to break down into potentially carcinogenic compounds.

Cocoa Syrup
Equipment
- 1 Small Saucepan For boiling and whisking ingredients
- 1 Whisk To ensure smooth dissolution of solids
- 1 Fine-Mesh Strainer For a silky-smooth final product
- 1 Heatproof Container For cooling the syrup
- 2 Squeeze Bottles For convenient storage and dispensing
Ingredients
Main
- 1 1/2 cups water
- 3 cups sugar
- 1 1/2 cups Dutch-processed cocoa
- 1 tablespoon vanilla extract
- 1/4 teaspoon kosher salt
- 2 tablespoons light corn syrup
Instructions
- In a small pot, bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup. Whisk until all of the solids have dissolved. Reduce sauce until slightly thickened. Strain and cool to room temperature. Pour into squeeze bottles. Squeeze into cold milk and stir for delicious chocolate milk or serve on your favorite ice cream. And, hey, it's fat free!
Notes

4. Rice
Rice is contaminated with Bacillus cereus bacteria that form heat-resistant spores that are able to withstand the first cooking and subsequent reheating. The Food Standards Agency says that food poisoning is caused by most cases of inadequate reheating of rice. While bacteria are killed during cooking, their spores are resistant to germination when the rice is cooled to room temperature.
The International Journal of Food Microbiology verifies that such spores possess high heat resistance. As rice is cooled to room temperature after microwave cooking, surviving spores germinate in the warm and humid environment and produce toxins causing diarrheal disease or nausea and vomiting.
Ensure the safety of rice by warming to close to boiling and then holding above 140°F. Stovetop reheat offers more thorough, uniform heat penetration than microwaves and destroys bacterial hazards efficiently.
To ensure your rice remains food safe and delicious, proper reheating techniques are paramount. It’s crucial to heat the rice to a near-boiling temperature to effectively eliminate any active bacteria and reduce spore count, and then, importantly, keep it warm above 140 degrees Fahrenheit (60 degrees Celsius) to prevent any surviving spores from multiplying. Stovetop reheating, where you can ensure thorough and even heat, is often a much safer alternative to the microwave for this common grain, safeguarding you from potential illness.

Spicy Peppered Crab Legs
Equipment
- 1 Kitchen Shears For cutting crab legs and scoring shells
- 1 Small skillet For toasting whole peppercorns
- 1 Large Dutch Oven Or a roasting pan set over two burners for cooking the crab
- 1 Chef's knife For chopping garlic, ginger, scallions, and jalapenos
- 1 Cutting Board
Ingredients
Main
- 3 pounds Alaskan king or snow crab legs thawed if frozen
- Freshly ground pepper
- 2 tablespoons vegetable oil
- 1 stick unsalted butter cubed
- 6 cloves garlic chopped
- 10 thin slices peeled ginger
- 8 scallions cut into 2-inch pieces
- 4 red jalapeno peppers seeded and finely chopped
- 2 teaspoons sugar
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- White rice for serving
Instructions
- Cut the crab legs into 3-inch pieces with kitchen shears. Cut along one side of the shell on each piece so the meat can be easily removed after cooking.
- Place the remaining ingredients by the stove. Toast 2 tablespoons pepper in a small skillet over medium-high heat until fragrant, about 2 minutes; remove from the heat.
- Heat the vegetable oil and butter in a large Dutch oven over medium-high heat until sizzling (you can also set a roasting pan over two burners). Add the garlic, ginger, scallions and jalapenos; sprinkle with the sugar and cook, stirring, until the mixture is fragrant, about 1 minute.
- Add the crab pieces, oyster sauce and soy sauce. Cook, tossing, until heated through, about 5 minutes. Scatter the toasted pepper on top and continue to cook, tossing, about 1 more minute. Transfer the crab and sauce to a bowl. Serve with rice.
Notes

5. Chicken
Chicken is an unusual microwave risk with irregular heating patterns that can’t possibly kill harmful bacteria such as salmonella. Microwaves tend to heat outside in, while traditional cooking will cook more evenly through. The irregular heating has potentially fatal bacteria still alive in cooler areas.
One strong study illustrated this risk: of thirty people re-warming raw meat, all ten reheating with microwaves became ill, whereas twenty reheating with skillets stayed healthy. This difference illustrates how much proper reheating techniques are necessary for chicken.
Reheat chicken safely using conventional ovens or stovetop techniques that provide even, through heating of the meat, destroying hazardous bacteria without losing tenderness and flavor.

6. Leafy greens
Kale, spinach, and celery have healthy nitrates that are beneficial to the cardiovascular system and blood pressure. Microwave cooking can, however, transform these healthy substances into potential carcinogens, nitrosamines. While natural nitrates are highly beneficial to health, excessive and unpredictable heating typical of microwaves woefully transforms them into toxic compounds.
This chemical transformation lowers the nutritional quality of such otherwise nutritious vegetables, even bringing cancer-causing substances into your body. The sudden temperature fluctuations characteristic of microwave cooking makes such unwanted conversion possible.
Curb the health-positive effects of greens by heating them in a regular oven or eating them cold in salads. Such methods will not supply positive nitrates to convert to cancer-causing nitrosamines.

All You Need to Make This Healthy Homemade Pasta Is Flour, Salt, and Leafy Greens
Equipment
- 1 Kitchen Scale For precise ingredient measurement, crucial for dough consistency.
- 1 Food Processor or High-Speed Blender To finely purée leafy greens into a smooth paste.
- 1 Large Mixing Bowl For initial combining of ingredients and kneading if not on a surface.
- 1 Pasta Machine or Rolling Pin Essential for rolling dough to uniform thinness and cutting shapes.
- 1 Large Pot For boiling the fresh pasta efficiently.
Ingredients
Main
- 100 grams leafy greens like spinach or kale
- 200 grams flour plus extra (all-purpose or King Arthur’s Pasta Flour blend are my preferred choices)
- Salt to taste
Instructions
- Wash and thoroughly dry the leafy greens. If using tougher greens like kale, briefly blanch in boiling water, then shock in ice water and squeeze out all excess liquid.
- In a food processor, blend the prepared greens until they form a very fine, smooth purée.
- On a clean work surface, mound the flour and make a well in the center. Add a pinch of salt to the flour.
- Pour the green purée into the well. Using a fork or your hands, gradually incorporate the flour from the sides into the liquid until a shaggy dough forms.
- Knead the dough for 8-10 minutes until it becomes smooth, elastic, and uniform in color. Adjust with a tiny bit more flour if too sticky, or a few drops of water/green purée if too dry.
- Wrap the kneaded dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes, or up to 1 hour. This helps the gluten relax.
- Divide the dough into smaller, manageable portions. Lightly dust your work surface and dough with flour.
- Using a pasta machine (or a rolling pin), roll each portion through progressively thinner settings until your desired pasta thickness is achieved.
- Cut the rolled pasta sheets into your preferred shapes (e.g., fettuccine, tagliatelle) using the pasta machine's cutter attachment or a sharp knife. Dust lightly with flour to prevent sticking.
- Bring a large pot of salted water to a rolling boil. Add the fresh pasta and cook for 1-3 minutes, or until al dente. Drain immediately and serve with your favorite sauce.
Notes

7. Beets
Beets are nutritional powerhouses, renowned for their natural nitrates, which support cardiovascular health. Nevertheless, like other nitrate vegetables, beets have the disadvantage of disastrous chemical reactions when exposed to microwave cooking. The intense, quick heat has the ability to transform beneficial nitrates into possibly cancer-producing nitrosamines.
This change minimizes the very health effects that make beets so nutritious to eat. Based on study, in extreme hot conditions such as microwaves, nontoxic nitrates are transformed into chemicals associated with cancer growth.
Preserve the nutritional content of beets by eating them raw in salads or by minimal cooking on the stovetop with some added water. Both of these techniques preserve their healthy constituents without compromising great flavor and texture.

Beet Reuben
Ingredients
- 3 tablespoons mayonnaise
- 2 tablespoons chopped dill pickle
- 1 tablespoon ketchup
- Dash of hot sauce
- 2 teaspoons ground coriander
- 2 teaspoons smoked paprika
- 1 teaspoon ground allspice
- 1 teaspoon ground mustard
- Kosher salt and freshly ground black pepper
- 2 large cooked beets peeled
- 4 slices rye bread
- 4 thick slices Swiss cheese
- 1 cup drained sauerkraut
- 2 tablespoons unsalted butter
Instructions
- Mix the mayonnaise, pickle, ketchup and hot sauce in a small bowl. Mix the coriander, smoked paprika, allspice, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper in a shallow dish. Roll the beets in the spice mixture to coat. Slice the beets 1/4 inch thick.
- Spread each slice of bread with the mayonnaise mixture. Lay 1 cheese slice on each of 2 slices of the bread. Top with the sauerkraut. Divide the sliced beets and arrange on top of the sauerkraut. Top with the remaining cheese. Close the sandwiches, mayonnaise-side down. Press lightly with your hand.
- Heat a large skillet over medium-low heat. Add 1 tablespoon of the butter. When the butter is melted, add the sandwiches. Cook until golden on the underside, about 3 minutes. Add the remaining tablespoon butter, let melt, then flip the sandwiches. Cook until the underside is golden and the cheese is melted, about 3 minutes more. Cut the sandwiches in half before serving.

8. Hot peppers
Heat foods with hot peppers at your peril. Warming up with hot peppers carries an unsuspected danger to areas of your body other than your tongue. Microwave heating vaporizes capsaicin pepper’s heat-giving oil into your air. Airborne capsaicin is the equivalent of mild tear gas, irritating eyes, throat, and lungs.
There are reports of entire buildings having to be evacuated because microwaved pepper fumes generated bulk breathing distress. The intense energy of the microwave boosts volatile compounds so that simple reheating becomes a source of air irritation.
Reheat hot spicy foods safely stovetop, which has controlled heat transfer without explosive capsaicin vaporization. This preserves desired spiciness without unpleasant or unsafe fume exposure.

Broiled Hot Pepper Wings
Equipment
- 1 Sheet Pan With a broiler-safe wire rack
- 1 Small Saucepan
- 1 Whisk
- 1 Basting Brush
- 1 Tongs For turning wings
Ingredients
Main
- 2 tablespoons vegetable oil plus extra for oiling rack
- 5 pounds chicken wings split, wing tips cut off and discarded
- Kosher salt and freshly cracked black pepper
- 1 cup hot pepper jelly recommended: Stonewall Kitchens
- 1/2 cup freshly squeezed lime juice
- 1/2 cup hot sauce recommended: Frank's
Instructions
- Preheat the broiler. Line a sheet pan with foil, place a rack on top of the pan and oil the rack.
- Toss the wings with the 2 tablespoons oil and sprinkle with salt and pepper. Spread the wings on the rack in 1 layer. Broil 4 to 5 inches from the heat, turning over once, until barely cooked through, 15 to 20 minutes.
- In a small saucepan over moderate heat, whisk the hot pepper jelly, lime juice and hot sauce until smooth. Bring to a boil, reduce the heat and let simmer 1 to 2 minutes. Brush 1/4 cup sauce on the cooked wings and broil 1 to 2 minutes. Brush the wings with 1/4 cup sauce again, and then turn the wings over and brush with another 1/4 cup sauce. Broil until crispy about, 2 to 3 minutes. Brush with the remaining sauce before serving.
Notes

9. Fruit
Entire fruits pose special microwave risks because of the natural skin that creates steam traps. Flash heating turns internal moisture into high-pressure steam, potentially leading to explosive bursting and producing large messes and burn hazards through scalding pulp. Grapes and other fruits can even create plasma an exotic matter state that can vaporize plastic containers.
Aside from safety issues, brutal microwave heating ravages the tender textures of fruits, transforming crisp, juicy pieces into flaccid, soggy letdowns. The inherent beauty and rich, full flavors are sacrificed to this brutal process.
Have fruits cold or at room temperature to preserve their natural integrity. When heating is unavoidable for some dishes, employ gentle stovetop techniques that yield controlled, even heat without lethal steam build-up.

chilled cantaloupe soup
Equipment
- 1 Blender High-speed blender recommended for a smooth texture
- 1 Chef's knife
- 1 Cutting Board
- 1 Measuring Cups
- 1 Large Bowl or Pitcher For chilling and serving the soup
Ingredients
Main
- * 4 peach washed and pitted
- * 20 ounce peeled seeded cantaloupe
- * 1/3 cup sweet white blush wine juice or grape juice
- * 1/2 cup freshly squeezed orange juice
- * 1 tablespoon fresh lemon juice
- * 1 tablespoon raw agave
Instructions
- Wash and pit the peaches, then roughly chop them.
- Peel and seed the cantaloupe, then cut it into large chunks.
- Combine the chopped peaches, cantaloupe chunks, sweet white blush wine (or grape juice), freshly squeezed orange juice, fresh lemon juice, and raw agave in a high-speed blender.
- Blend on high until the mixture is completely smooth and creamy.
- Taste the soup and adjust the sweetness or tartness as desired by adding more agave or a splash more lemon juice.
- Pour the blended soup into a large bowl or pitcher.
- Cover and refrigerate the soup for at least 2 hours, or until thoroughly chilled.
- Stir well before serving.
- Ladle the chilled soup into individual bowls.
- Garnish with a fresh mint sprig or a thin peach slice, if desired, before serving.
Notes

10. Potatoes
Thawing potatoes in microwaves usually yields underwhelming results tough, grainy, or rubbery textures that have little resemblance to their natural fluffy or creamy texture. The super high heat of the microwave immediately draws out moisture, converting yummy comfort foods into grimy, chalky letdowns.
Most importantly, unheated and improperly stored potatoes contain Clostridium botulinum bacteria, which produces extremely toxic neurotoxins to induce botulism. Microwaving is inadequate heating to destroy these lethal toxins, and thus potentially fatal health dangers.
Reheat potatoes safely with regular ovens for whole potatoes or on stoves for mashed potatoes. Add liquid slowly while stirring to rebuild creamy textures and provide full, safe heating through.

Perfect French Fries
Equipment
- 1 Heavy-bottomed Pot Such as a Dutch oven or deep fryer, for safe and efficient deep frying.
- 1 Deep-Fry Thermometer Essential for precise oil temperature control, crucial for perfect fries.
- 1 Large Bowl For soaking the cut potatoes.
- 2 Baking Sheets For drying and draining potatoes.
- 1 Spider or Slotted Spoon For safely adding and removing fries from hot oil.
Ingredients
Main
- 5 pounds russet potatoes
- Vegetable or peanut oil for frying
- Sea salt
Instructions
- Peel and rinse the potatoes. Then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cutting each piece into sticks.
- Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.)
- When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry them.
- Heat a few inches of oil in a heavy pot to 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. They should not be brown at this point! You just want to start the cooking process. Remove each batch and drain on new/dry paper towels.
- Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil reaches 400 degrees F. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove the potatoes from the oil and drain on paper towels.
- Sprinkle with sea salt and dive in!
Notes

11. Fish
Microwaving fish produces overwhelmingly strong smells that last for hours and severely degrade delicate texture and flavor. Microwaves’ patchy, strong heat overcooks fish in a flash, causing precious moisture loss and turning succulent fillets into rubbery letdowns.
The uneven heating degrades delicate proteins responsible for fish’s desired texture, producing strong odors and essentially changing the sensory input. Brief exposure to the microwave can destroy fish’s integrity.
Quality must be maintained in fish by light reheating in low-temperature standard ovens or slow steaming. Such robust processes retain natural moisture, flaky textures, and subtle tastes without regretful odors or textures.
Being aware of such microwave limitations isn’t about shunning convenience it’s being wise in making decisions that protect health as well as gastronomic integrity. By embracing proper reheating techniques, you get better flavors, better textures, and ultimately healthier, more enjoyable meals.

The Ultimate Fish Tacos
Equipment
- 1 Deep fryer or large heavy-bottomed pot
- 1 Blender or Food Processor
- 3 Shallow Dishes for breading station
- 1 Chef's Knife and Cutting Board
- 1 Spider Skimmer or Tongs
Ingredients
Main
- 2 pounds mahi mahi skinned, boned and cleaned cut into 1-ounce strips
- 2 cups all-purpose flour
- 3 eggs lightly beaten
- 4 tablespoons water
- 2 cups panko bread crumbs
- Kosher salt and freshly ground black pepper
- Vegetable oil for frying
- 1/2 head savoy cabbage finely shredded
- 1 bunch cilantro leaves picked
- 1 bunch chives chopped
- 3 limes cut into wedges for garnish
- 1 cup sour cream
- 1 cup mayonnaise
- 3 chipotles in adobo plus 2 tablespoons of adobo sauce
- 1/2 lemon juiced
- Kosher salt and freshly ground black pepper
- 2 limes
- 2 mangoes diced
- 4 to 5 red radishes diced
- 1 red onion diced
- 1 tablespoon chili powder
- 1/2 bunch fresh cilantro leaves chopped
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Instructions
- Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.
- Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.
- Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.
- To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.