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VeggieVault

Carrot & Radish Slaw Tacos

A fresh, herb-forward slaw layered over seasoned chicken or fish. The slaw can be made ahead — the protein comes together quickly when you’re ready to eat.

Ingredients

Section titled “Ingredients”

Slaw

  • 2 large carrots, shredded
  • 4–5 radishes, thinly sliced
  • 1 small kohlrabi, shredded (optional)
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Protein

  • 1 pound chicken breasts or fish fillets (tilapia or cod work well)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • Salt and pepper to taste

To serve

  • Corn or flour tortillas
  • Optional: avocado slices, salsa, lime wedges, fresh cilantro

Instructions

Section titled “Instructions”

  1. Make the slaw. In a large bowl, combine the shredded carrots, sliced radishes, shredded kohlrabi, parsley, and basil. Whisk together the apple cider vinegar, lime juice, olive oil, salt, and pepper in a small bowl. Pour over the slaw and toss to coat. Set aside while you prepare the protein.

  2. Season the protein. Toss chicken or fish with olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper.

  3. Cook chicken in a grill pan or skillet over medium-high heat for 6–7 minutes per side, or until fully cooked through. Let rest briefly, then slice. Cook fish in a skillet over medium-high heat for 3–4 minutes per side, until cooked through and flaky.

  4. Warm tortillas in a dry skillet for about 30 seconds per side.

  5. Assemble tacos with protein, carrot-radish slaw, and any optional toppings. Serve immediately with lime wedges.

CSA Notes

Section titled “CSA Notes”
  • Kohlrabi is optional but adds good crunch if you have it. Skip it or use extra carrot if you don’t.
  • Slaw can be made ahead and refrigerated for up to 2 days.
  • Vegetarian option: swap the chicken or fish for grilled tofu or tempeh.
  • Add creaminess with a dollop of Greek yogurt or crumbled feta.
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