Radish-Cilantro Fish Tacos

I was at my college reunion the past four days, and as soon as I came back I headed out to the garden. I knew things would have been happening these past days– which were steamy, hot, and followed by several inches of rain.

In addition to a few harvestable stalks of asparagus that hadn’t bolted yet, the cilantro had turned into wonderful plants and all the radishes were ready! I love Cherry Belle radishes, that push themselves up out of the dirt and are just beautiful, red, perfectly-shaped spheres. I also planted some Easter Egg radishes this year for variety of color.

I searched Epicurious.com and found a recipe for tacos with radish-cilantro slaw that also called for spring onions. I have those, too! And a frozen serrano chili pepper. I chopped up an avocado, defrosted shrimp, cut up a lime, warmed the tortillas (corn would have been better), got out a jar of salsa from last summer, and we had tacos! Fresh, wonderful tacos.

I hope your garden is also producing these fresh, crunchy, delicious ingredients. Here’s my slightly modified recipe.

(Shrimp) Tacos with Radish-Cilantro Relish

vegetable oil
shrimp, shredded chicken, sliced steak,
talapia or avocado
1/2 cup cilantro
4-6 radishes, trimmed and chopped
3 spring onions, white and pale green parts only
1 serrano or jalapeño chile, seeded and chopped
1 lime cut in quarters
tortillas (preferably corn)

optional toppings: avocado, shredded cheese, lettuce, salsa, sour cream

Marinade the shrimp in lime juice, serrano chile and 1 Tbs vegetable oil until other ingredients are prepared. Saute until shrimp are pink (4-6 minutes).

Meanwhile, combine the cilantro, radishes, green onions, more lime juice and 1 Tbs oil in a bowl. Season with salt and pepper if needed.

Warm the tortillas and let assemble the tacos with the shrimp, radish relish, lettuce, avocado, more cilantro, salsa, sour cream, etc.

Serve with lime on the side and a beer. Or if you have leftovers from reunion, how about a margarita?