Steak Tacos with Radish “Ceviche”

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One of my favorite ways to eat radishes is in tacos. There’s no seafood in this recipe — the radish-based relish that’s soaked in lime juice just reminds me of ceviche. Although, I imagine adding some chopped clams to the relish for an actual surf and turf variation would be quite good.

Ever wonder what the best way is to soften up a corn tortilla for soft-shelled tacos? Run them under the tap or dip them in a bowl of water before heating them up in a hot pan.


Steak Tacos with Radish “Ceviche”

  • 1 tbsp olive oil
  • 1 lb flank steak
  • salt and ground black pepper
  • 6 radishes
  • 2 scallions
  • 1 jalapeño
  • 3 tbsp lime juice
  • corn tortillas

Heat the oil in a cast iron skillet over medium heat. Season steak with salt and pepper. Cook for five minutes on each side.

Chop the radish and scallions. De-seed and chop the jalapeño. Mix with lime juice.

Thinly slice steak across the grain. Moisten and heat tortillas in a hot pan and fill with steak and ceviche. Enjoy!

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