Radish Microgreen Street Tacos
The heat of radish shoots does the job pickled onion usually has to — without the 30 minutes of pickling.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Serves
- 4
- Finish with
- Radish
Tacos need an acidic, sharp element to cut the fat. Radish microgreens bring the sharpness raw and instantly.
Warm the tortillas properly. It's the step most people skip and the one that matters most.
Radish Microgreen Street Tacos
Serves 4 · 22 minutes · Mains
Ingredients
- 1 lb — ground beef or black beans
- 8 — corn tortillas
- 2 oz — radish microgreens
- 1 — white onion, diced
- 1 — lime, quartered
- ½ cup — cotija or feta, crumbled
- 1 tbsp — chilli powder
- 1 tsp — cumin
- 1 tsp — kosher salt
- hot sauce, to serve
Instructions
- Cook the filling
Brown the beef over medium-high with the chilli powder, cumin and salt, about 8 minutes. For beans, warm with the same spices.
- Warm the tortillas
Char them directly over a gas flame or in a dry skillet, 20 seconds a side, and stack them under a towel.
- Build
Filling first, then diced onion, then cheese.
- Finish with greens
Top each taco with a generous pinch of radish microgreens and a squeeze of lime. Serve immediately.
What the microgreens are doing here.
Replaces pickling
The peppery bite does what acid usually does, with no prep time.
Added at the table
Put the greens out in a bowl and let people top their own — they stay crisp that way.
No wait
Nothing to marinate, brine or rest.
Variations and pairings
Fish tacos
Swap in white fish, add cabbage, keep the radish shoots.
Vegan
Black beans and avocado instead of beef and cheese.
Milder
Broccoli microgreens for kids' plates, radish for the adults.
Breakfast tacos
Scrambled egg filling with the same toppings.
- Mexican lager
- Lime agua fresca
- Charred salsa
- Mexican rice
More microgreen recipes
This recipe is only as good as the greens on top.
We grow to order and hand-deliver across Broward within a day of harvest — never shipped, never warehoused.
Order fresh microgreens