Every year I try to grow at least one new vegetable or fruit. For 2014, one of our new additions was radishes. As with all new plants, there are things to learn! We planted them late April and over the past few weeks have been enjoying them in our salads, vegetable blends, etc. However, when I harvested a few this past Wednesday for lunch, I noticed they were getting woody and hard . . . oops? I knew that radishes were cool weather crops, and saved seeds for a fall planting. However, I foolishly though that I could “store” them in the ground like I do my carrots each year, and pick them as I wanted even as the summer heat came on.
After researching the woody issue, I decided to pick and sort out the good radishes left, and let the hens have the rest! So for dinner tonight I whipped up these super easy, delicious tacos! The best part about tacos is that there really is no way to make them wrong! You can add whatever toppings you want, wrap them or use crunchy shells!
I used whole grain wraps with chia seeds for my tacos, and topped them with homemade jalapeno sauce, shredded romaine, crumbled sharp cheddar and a squeeze of fresh lime.
Since my husband is working tonight and won’t be home till tomorrow, I made just enough for one which is usually pretty impossible for me to pull off. You will definitely want to multiply this recipe if you are cooking for more than one, or are looking for tasty leftovers for lunch the next day!
4-5 Radishes, thinly sliced
1/2 Cup diced red & green bell peppers
1 clove garlic, minced
1/2 yellow onion, minced
2 chicken thighs, cubed
1 tablespoon Mexican seasoning
Wraps or taco shells
Desired toppings & sauces
1) Prepare all veggies as listed above, and set aside. Trim and cube chicken – you can do strips if you prefer, but I like to cube it so that all the ingredients are roughly the same size. Coat the chicken with the Mexican seasoning.
3) Prep your taco! Fill your wrap or taco with the chicken and veggie mixture, top and eat!