Radishes and Tomatillos

DO THE HULA SALSA

CHICKEN SALAD WITH AVOCADO, RADISHES & LIME

TOMATO AND TOMATILLO SALAD WITH CILANTRO-LIME DRESSING

FISH TACOS WITH TOMATILLO SAUCE

Do the Hula Salsa

Prep/Cooking Time: 20 minutes

Servings: 4

Ingredients:

1½ cups diced pineapple (fresh, frozen, or canned, and without added sugar)

6 small radishes, finely diced

1 bell pepper, finely diced

1 Tablespoon chopped cilantro

1 Tablespoon lime juice

¼ teaspoon salt

⅛ teaspoon black pepper

⅛ teaspoon ground cumin

Instructions:

1. Place all ingredients in a medium bowl and toss together. Serve with chips, as a side dish, or on top of chicken or fish.

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Chicken Salad with Avocado, Radishes & Lime

Prep/Cooking Time: 25 minutes

Servings: 6

Ingredients:

SALAD INGREDIENTS:

  • 2 cups cooked, diced chicken (or a little more)
  • 1 bunch radishes, washed, trimmed, and cut so each piece has a red edge showing
  • 1/2 cup sliced green onion, white and green parts
  • 2 large avocados, peeled and diced into 1-inch pieces
  • 1 Tablespoon fresh squeezed lime juice

DRESSING INGREDIENTS:

  • 1 1/2 Tablespoons olive oil
  • 3 Tablespoons mayo
  • 2 Tablespoons fresh-squeezed lime juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1-2 teaspoons Green Tabasco Sauce

Instructions:

1. Cut cooked chicken breast to make 2 cups of diced chicken. (It can be cooked rotisserie chicken). You can bring a couple of cups chicken stock or water to a low simmer, add two large chicken breasts, and let them cook on low heat until the chicken is cooked through, about 10-15 minutes.

2. Whisk together olive oil, mayo, fresh squeezed or fresh-frozen lime juice, ground cumin, salt, and Green Tabasco Sauce to make the dressing. Start with 1 teaspoon of Green Tabasco Sauce.

3. Put the chicken into a bowl, add about half the dressing, stir to coat chicken with the dressing, and let the chicken marinate while you prep other ingredients.

4. Chop up radishes, cutting them so in halves or fourths lengthwise and then slicing so each piece has some skin on it.

5. Slice the green onions.

6. Stir radishes and green onions into the chicken and add the rest of the dressing, or as much as you prefer.

7. Dice avocado into 1-inch pieces, put in a small bowl, and toss with 1 Tablespoon lime juice.

8. Gently mix the avocado into the salad.

9. Season the salad to taste with fresh-ground black pepper and a little more salt if desired and serve.

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Tomato and Tomatillo Salad with Cilantro-Lime Dressing

Prep/Cooking Time: 30 minutes

Servings: 4

Ingredients:

CILANTRO-LIME DRESSING

  • 1/2 cup cilantro leaves, lightly packed
  • Juice of 2 limes (about 2 tablespoons)
  • 1 tablespoon sherry or white wine vinegar
  • 3 tablespoons olive oil
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon agave nectar
  • 1/4 teaspoon sea salt and several grinds pepper

TOMATO AND TOMATILLO SALAD

  • 2 vine-ripened tomatoes
  • 2 small to medium tomatillos
  • 1 avocado, cubed or sliced (optional)
  • 1 ounce cotija, crumbled (optional) cilantro for garnish

Instructions:

1.Make the dressing- Add all ingredients to a food processor. Blend until smooth. Season and set aside.

2. Prepare the salad ingredients- Thin slice the tomatoes and tomatillos. Crumble the cotija if using. Cube or slice the avocado. Chop the cilantro.

3. Assemble the salad- Layer the tomatoes and tomatillos on an appropriate platter. Top with avocado if using, then garnish with crumbled cotija and chopped cilantro. Lastly, drizzle with the cilantro-lime dressing.

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Fish Tacos with Tomatillo Sauce

Prep/Cooking Time: 30 minutes

Servings: 4

Ingredients:

12 ounces whitefish, such as cod or tilapia

Salt and pepper to taste (optional)

1/4 head Napa cabbage (1 1/2 cups)

1 teaspoon cumin

2 teaspoons paprika

1/2 teaspoon chili powder

1/2 small yellow onion, diced (1/4 cup)

2 Tablespoons minced cilantro

2 red Fresno peppers, diced

Zest and juice of 1 lime (1/2 teaspoon zest, 1 Tablespoon juice)

4 Tablespoons tomatillo salsa

4 wheat tortillas (6-inch diameter), lightly grilled or toasted

Instructions:

1. Season fish with salt and pepper if you like. Then bake fish at 375 F for about 20 minutes until internal temperature reaches 145 F. Or grill fish if you prefer.

2. Place remaining ingredients except tortillas in a mixing bowl and toss to combine. Flake fish and place on tortillas. Top with cabbage and salsa mixture. Serve immediately.

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