Sweet Potato Tacos with Radish Slaw

Recipe by Erin Jobe, Market Manager

Every night seems to be taco night at my house, and there are an abundance of delicious taco toppings at Market this Spring, including cilantro, green onions, radishes, greenhouse tomatoes and more!

2 medium sized sweet potatoes

Corn or flour tortillas

1 bunch green onions

2 cloves garlic (or use green garlic!)

1 can black beans

1 bunch of radishes

1 tbsp. rice vinegar

1 bunch Cilantro

2 cup of your favorite Market salad greens

2 tbsp. olive oil

Salt and pepper to taste

3 wedges of lime

1 diced greenhouse tomato (optional)

 Cut washed sweet potatoes into ¾ inch cubes. Mince garlic and chop up green onions, separating the white part from the green. Heat a tablespoon of oil in pan and sauté sweet potatoes and garlic until potatoes have softened. Add in the white part of onions and cook for a few seconds longer. You can also add in hot peppers here if you like! Season with salt and pepper to taste, cover to keep warm.

Radish Slaw – Wash radishes and cut in to very thinly sliced semi-circles. You do not need to peel radishes. Toss with equal parts olive oil and rice vinegar (or other mild vinegar of your choice). Add just enough to coat radishes. Squeeze in two wedges of lime juice and add in a small handful of chopped cilantro. Mix ingredients and add pepper to taste. The longer this sits, the more pickled it will taste, but I prefer it freshly made.

Chop washed lettuces, warm tortillas, rinse and strain black beans, and use green onions, extra lime, and cilantro for toppings. Add a diced greenhouse tomato of you have it.  Build your tacos, and enjoy with your favorite hot sauce!