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Recipe Detail Page
Grilled Radish & Shrimp Tacos
Early Summer 2021
Radishes are a classic in tacos, so why not make them the star? Simply oil and grill, then cut in half (rather than shaving or shredding them). This cooking method allows the radishes to still be crunchy while mellowing their sharp flavour. They make the perfect partners for sweet and delicate shrimp. Complete the meal by serving alongside coleslaw (or another crunchy salad) and a zesty Margarita or cold beer.
Makes 4 servings
RADISHES
2 bunches large radishes
1 tbsp (15 mL) extra virgin olive oil
1/4 tsp (1 mL) kosher salt or a generous pinch of table salt
SHRIMP
3/4 lb (340 g) large black tiger shrimp, shelled and deveined
1 tbsp (15 mL) smoked paprika
1 tbsp (15 mL) ground cumin
1 tbsp (15 mL) dried oregano
1/2 tsp (1 mL) kosher salt or a generous pinch of table salt
GREEN SAUCE
4 green onions, green parts only
1/2 cup (125 mL) packed fresh cilantro leaves
2 tbsp (30 mL) extra virgin olive oil
2 tbsp (30 mL) fresh lime juice
Pinch salt, preferably kosher
12 corn tortillas
1/2 cup (125 mL) crumbled queso, such as cotija or feta
1/4 cup (60 mL) crema or sour cream
1. For the radishes, scrub radishes. Toss with olive oil and salt. Set aside.
2. For the shrimp, if shrimp need defrosting, place in a strainer and run cold water over top until defrosted. Pinch tails, then remove and discard. Pat dry with paper towels and place in a bowl. Sprinkle with paprika, cumin, oregano and salt. Stir to coat. Let stand for 10 minutes.
3. Prepare the green sauce. Finely chop green onions and cilantro. Place in a bowl. Stir in olive oil, then lime juice. Season with salt and set aside.
4. Preheat barbecue to medium-high heat. Place a large piece of foil over the grill.
5. Meanwhile, preheat oven to 350°F (177°C). Stack tortillas and wrap in foil. Heat until warm, about 12 minutes. Remove from oven and wrap foil package in a dishtowel to keep tortillas warm.
6. Carefully tumble radishes over top 1 side of the foil. Grill until tender but still firm, about 8 minutes. Add shrimp to another side of the foil. Grill until pink, about 2 minutes per side. Remove to a platter.
7. Immediately serve radishes and shrimp family-style alongside green sauce, tortillas, queso and crema.
Makes 4 servings
