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CSA Veggies and Fish Tacos

Fish Tacos with Radish Slaw

Fish Tacos with Radish Slaw using CSA Veggies

I picked up my first week’s worth of veggies at our local CSA…stomping through the farmland was a fun way to do some grocery shopping. There were many greens to be had, including turnip greens, red salad bowl, romaine lettuce, kale, tatsoi, and mizuna. I thought to myself that next time, I should bring a pen and sticky labels so I’d remember which was which, as I am not a ‘greens’ expert. We also had our pick of zucchini, squash, and radishes.

So, what are we doing with all of these fresh veggies? Well, the first night, we made the obvious choice of a big salad, including some greens, lettuce, cilantro, tomatoes, hard-boiled eggs (also fresh from the farm), onions, etc…

The second night, we decided on fish tacos. Fish was not part of the CSA (although this farm IS on the waterfront). However, we already had some frozen white fish and we incorporated other items from our fridge, as well as the CSA radishes and greens. This made an easy weekday meal:

Recipe for Fish Tacos with Radish Slaw

  • Cooked Fish Filets (a white fish is recommended), cut into sections
  • Tortilla wraps (ours were whole grain)
  • Trader Joe’s Chimichurri (a tasty shortcut for a weekday meal)
  • Salsa
  • Cherry or Grape Tomatoes, halved
  • Shredded Cheese
  • Other possible options: avocados, lime juice, peppers
  • Greens (we used the Radish greens, to make use of the whole vegetable!)
  • Olive Oil
  • Garlic
  • Salt and Pepper

        Radish Slaw:

  • Radishes (we used 5), cut in thin slices, then cut into thin strips
  • 2 carrots or 5 baby carrots, cut in thin slices, then cut into thin strips
  • 1/2 cucumber, cut in thin slices, then cut into thin strips
  • 1/2 small onion, diced
  • few cilantro leaves
  • vinegar (we used sherry vinegar)
  • dash of fruit juice (I try not to keep white sugar in the pantry, but the juice sweetened the slaw a little bit)
  • 2-3 tablespoons of mayonnaise (we used Kraft Olive Oil Mayo)
  • Salt and pepper to taste

Warm the tortillas in the oven.

Prepare the slaw by added the shredded veggies to a bowl. Add a small amount of vinegar, just enough to lightly coat the majority of the veggies. Add the fruit juice and the mayo. Stir everything together and add the salt and pepper. Let sit in the fridge for at least 15 minutes.

Saute the greens with some olive oil, garlic, salt and pepper. (These were surprisingly delicious!)

Add all of the ingredients to the warmed tortillas, according to taste.

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