I am SUPER excited about this recipe. I had so much fun making it, and I think it would be a really tasty appetizer/hors d’oeurve for a dinner party. Confession: it was also a really tasty lunch when I ate them all to myself.

Here’s what was in my Hollygrove farm box today.

I had two types of radish- watermelon and black. I’ve been looking for a way to showcase watermelon radishes because they are just so darn beautiful. The rest were calling me in a latin direction so I rolled with it and here we go! Radish taquitos!

First step is to peel the radishes and slice them as thinly as you can. I recommend using a mandolin if you have one. I don’t and managed using a sharp chefs knife, so mandolin not necessary.

The slices don’t need to be perfect (when is anything perfect around here?), but they should be thin enough that you can bend them into a little mini taco shape.

Ugh is that not the cutest thing you’ve ever seen?? Wow. Nature is awesome. Pink mini taco shell straight from the ground!! Good thing this is a written blog on which I can digress into hippie veggie worship and no one can stop me. You’re along for the ride suckers.

Anywayyyyy… now for the filling. Apologies for three squash recipes in a row, but that’s what happens when you’re cooking seasonally I suppose.

Cut the squash and half an onion into a tiny dice.

I know this feels full on like you’re making tiny food a la those Facebook videos with the hamster eating the tiny burrito, but hang in there.

Add the squash and onions to a warm pan over medium heat with a drizzle of canola oil. Season with salt, pepper, smoked paprika, and chile powder.

Cook until the onion has softened and the squash is browned slightly. Set aside.

While the squash is cooking, make the salsa. Return of the tiny knife cuts here. Cut the tomato, pepper, and green onion into a tiny dice and combine.

Season with a squeeze of lime juice and a pinch of salt. Simple, beautiful, tasty. Maybe it’s Maybelline.

Assembly time! Lay the radishes in a visually appealing way (whatever that means).

Top with a spoonful of squash mixture and then a bit of salsa.

Fiesta and enjoy amigitos!!!

 

All Veggie Taquitos 

Serves: 4

Level: Easy

Ingredients:

3 large radishes (mix watermelon and black), thinly sliced

1 yellow squash, diced

1/2 yellow onion, diced

1 pinch smoked paprika

1 pinch chili powder

Salt and pepper to taste

1/4 t canola oil

For the salsa:

5-10 cherry tomatoes, diced

1 small bell pepper, diced

1 small green onion, whites diced, greens thinly sliced

juice of 1/4 of a lime

Salt to taste

 

Warm canola oil in a medium pan over medium heat. Add squash and onion and season with paprika, chili powder, salt, and pepper. Cook until onions have softened and squash is slightly browned.

While the squash is cooking, combine tomatoes, pepper, green onion, lime juice and salt.

Top radish slices with warm squash mixture and salsa. Enjoy!