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!