Tacos are one of my favorite weeknight meals, because they’re so quick to put together and are such a crowd pleaser. But, the typical bean and cheese (and meat, for Jack) taco isn’t exactly thrilling (or very healthy). I usually do sweet potato and black bean tacos, but I’ve been experimenting lately. That’s where these radish — yes, radish — tacos come in! There are a zillion tacos variations, one of which (my new favorite) I made last week and haven’t stopped thinking about since.
If you have never had roasted radishes, you are missing out. When cooked, radishes take on a potato-but-better consistency.
If it wasn’t given away by their bold color and sharp flavor, these little guys are packed full of antioxidants as well as our old friends potassium and calcium. All of these things work together to lower high blood pressure and help with blood flow. (So, I think that means tacos are very healthy…)
Together, with the rest of the entourage of the ingredients, these tacos are a heart healthy, skin happy, and a really quick and delicious dinner (and lunch the next day!).
The radish root is likely the only part of the radish that you’ve eaten, but it’s not the only part that can be! Like beet greens, radish leaves can be added to salads, sautéed, or roasted, so don’t throw out those tops when you get home from the grocery store. For this recipe, we won’t be using the greens, but hang on to them and maybe make a batch of radish greens pesto?
Now, let’s talk toppings. As you may know, sauce is my favorite food group. Toppings are a close second. I like to whip up a batch of spicy garlic lime ‘aioli’ (it’s not technically aioli, but it sounds a lot better than ‘mayonnaise sauce’). It’s super easy (only four ingredients) and tastes great drizzled on rice bowls, salads, or served alongside grilled fish. Quick-pickled red onions are key here — I recommend making them the day before (if you can) but you can also make them a few hours ahead of time.
And, possibly the most important component of all: your tortillas. File them under VII (Very Important Ingredient). My mom recently introduced me to Vista Hermosa corn tortillas and oh. my. god. Run to Whole Foods and pick up a bag (Vista Hermosa store locator here). I promise you that you have never had tortillas like this before. Vista Hermosa tortillas are thick, chewy, hold up (no ripping or breaking), and taste delicious. How many times have you had tortillas that just taste like nothing? I think I have a zillion times and to be honest, hadn’t really ever given it another thought. I’ll never go back to bland cardboard-y tortillas. Vista Hermosa tortillas aren’t just the vessel for your taco toppings, they are a KEY ingredient. Also, their tortilla chips. OMG.
Roasted Radish Tacos with Spicy Lime Sauce
Ingredients
- 1 bunch radishes
- 2 tbsp olive oil
- 2 tbsp taco seasoning (homemade or storebought)
- 3 cloves garlic
- ¾ cup mayonnaise
- ¼-⅓ cup sriracha
- 2 limes, juiced
- 2 cups shredded red cabbage (about ¼ head of cabbage)
- 6 Vista Hermosa corn tortillas
- 1 avocado, sliced
- quick-pickled red onions
- chopped cilantro
- crumbled Cojita cheese
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Scrub and wash the radishes; cut the greens and roots off as needed. Chop in half (or if yours are smaller, leave whole). Toss the radishes in a bowl with olive oil and taco seasoning.
- Roast the radishes, stirring occasionally, for 30-45 minutes; or until they begin to brown.
- While the radishes roast, make the sauce. Combine the garlic, mayonnaise, sriracha, and lime juice in a blender. Blend on high, until the sauce is smooth. Taste, and add more ingredients as needed. If the consistency is too thick, add a splash of water.
- Lightly coat a frying pan with olive oil and warm over medium heat. When the pan is hot, heat each Vista Hermosa corn tortilla for 20-30 seconds on each side. Set them aside until ready to serve.
- Assemble your tacos: on your Vista Hermosa corn tortillas, layer red cabbage, radishes, avocado, quick-pickled red onions, cilantro, crumbled Cojita cheese, and a drizzle (or two) of sauce. Dig in!