Don’t throw away your radish tops! Sometimes I get a bunch of radishes or beets with a really healthy, abundant supply of greens attached to the top. For some asinine reason, we have been hard-wired in our culture to throw those greens out. But they are full of both macro and micro nutrients and phyto-chemicals; and if done right, can be made into the star ingredient of a variety of dishes. In this particular case, I made my radish tops and beet greens into nutrient-dense, vegan tacos. You don’t need to wait to get a healthy head or radish tops to try this though. Just about any kind of root vegetable greens or other leafy greens will work just as well as the radish tops. Enjoy!
radish tops & beet greens tacos
1 hearty bunch of radish tops
1 hearty buch of beet greens
NOTE: Look for healthy, fresh, organic tops from the Farmers Market
1 small onion, julienned
1/2 lemon, juiced
1 tbsp. coconut oil
1 avocado, pitted and diced or sliced
1 large tomato, diced
Sea salt and pepper to taste
6 Potapa sweet potato tortillas
Radishes, micro greens, fresh cilantro, shredded cabbage, or other ideal taco toppings
Your favorite salsa (a fresh mango salsa would be a great counter-flavor for these tacos)
Wash the radish tops and beet greens thoroughly and pat dry. Heat the coconut oil in a medium skillet. Add the onions and sauté until the begin to caramelize. Add the greens and stir until wilted. Add the lemon juice, and salt and pepper to taste, and stir until flavors are incorporated. Turn off heat and cover.
Heat tortillas on a griddle or grill. Fill each tortilla with the sautéed greens, then top with avocado, tomato, and other desired toppings. Serve immediately while the tortillas are still warm!
Discover more recipes using greens here!