Sometimes we just want something light but also full of flavour. So these spicy pickled radish tacos do just that, healthy tacos if you like. The recipe for the picked radishes keeps in the fridge and can be added to salads, sandwiches, cheese on toast, anything you want really.

Spicy Pickled Radishes

The pickling process not only enhances their taste but also preserves their freshness for weeks. Adding spices to the mix brings an extra kick, making them a perfect condiment for those who love a bit of heat in their food.

Ingredients:

  • 1 bunch of radishes (about 12-15), thinly sliced
  • 1 cup white vinegar
  • 1/2 cup water
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 2 cloves garlic, peeled and smashed
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • 1 teaspoon red pepper flakes (adjust to taste)
  • 1 teaspoon chilli flakes (adjust to taste)
  • 1 bay leaf

Instructions:

  1. Prepare the Radishes: Wash the radishes thoroughly and trim off the ends. Thinly slice them using a mandoline or a sharp knife.
  2. Make the Brine: In a small saucepan, combine the vinegar, water, sugar, and salt. Heat over medium heat, stirring until the sugar and salt are dissolved. Remove from heat and let it cool slightly.
  3. Pack the Jar: Place the sliced radishes in a clean, sterilized jar. Add the garlic, peppercorns, mustard seeds, red pepper flakes, chilli flakes, and bay leaf.
  4. Add the Brine: Pour the warm brine over the radishes, ensuring they are fully submerged. Allow the jar to cool to room temperature before sealing it with the lid.
  5. Pickling Time: Refrigerate the jar for at least 24 hours to allow the flavours to meld. The radishes will be ready to use after one day but will develop a deeper flavour after a few days.

These Spicy Pickled Radish Tacos are a perfect tang of spice and freshness from the avo, herbs and feta

Spicy Pickled Radish Tacos

These Spicy Pickled Radish Tacos are a perfect tang of spice and freshness from the avo, herbs and feta.

Ingredients:

  • 8 small corn tortillas
  • 1 cup spicy pickled radishes, drained
  • 1 avocado, sliced
  • 1 cup shredded red cabbage
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh cilantro leaves
  • 1 lime, cut into wedges
  • 1 jalapeño sliced
  • 1 tablespoon hot sauce (optional)

Instructions:

  1. Warm the Tortillas: Heat the corn tortillas in a dry skillet over medium heat until they are pliable and slightly charred, about 1-2 minutes per side.
  2. Assemble the Tacos: Divide the avocado slices, shredded cabbage, and pickled radishes among the tortillas. Top with crumbled feta, jalapeños and fresh cilantro leaves.
  3. Add the Finishing Touches: Squeeze a lime wedge over each taco for a burst of freshness. If desired, drizzle hot sauce over the tacos for an extra kick.
  4. Serve and Enjoy: Arrange the tacos on a plate and serve with additional lime wedges on the side.
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