Chicken Tacos with Radish Greens Chimichurri & Bok Choy Radish Slaw
Every Monday when the crew is out harvesting for our CSA members we talk about what to make with the weekly veggie box. This past Monday the box was very “greens” heavy. As in, there are so many different types of leafy greens and we feel a little bad that there isn’t as much variety this early in the season. But that doesn’t stop us from daydreaming in the field about different ways to prepare all those leafy greens.
These tacos were born out of a desire to make use of a lot of the veggies in this week’s share and a craving for a simple taco night. The chimichurri sauce felt fancy! As in this seemed like the type of sauce that would be drizzled over a steak at a fancy restaurant! We were blown away by how tasty it was on the tacos. And full disclosure, my husband thought the sauce was a little bitter on its own but loved it on his tacos and went back for thirds! My kids weren’t a fan of the green sauce (go figure) but they loved the bok choy slaw (they’re into bok choy these days! Yay!!) So this is an easy meal to make for the whole family and you just let the kids pick and choose their toppings.
I hope you all enjoy these tacos as much as we did!
Chicken Tacos with Radish Greens Chinichurri & Bok Choy Radish Slaw
Prep Time: 25 minutes Cook Time: 20 minutes Serves: 6
Chimichurri Sauce- 3/4 cup radish greens, roughly chopped
- 1/2 cup parsley, roughly chopped
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 garlic scapes, chopped (or 2 cloves of garlic)
- 3/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 cup finely grated parmesan cheese (optional)
- 2 small heads of bok choy
- 5 radishes
- 3 Tablespoons olive oil
- 2 Tablespoons red wine vinegar
- 1 small avocado, diced
- salt to taste
- 1 pound ground chicken
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon unrefined salt
- finely grated parmesan cheese for serving (optional)
- grain free or corn tortillas for serving (we like COYOTAS tortillas!)
Preparation
- Prepare the chimichurri by combining all the ingredients in a food processor or blender and processing until smooth. Taste for seasonings and adjust as needed.
- Stack your bok choy leaves together and then roll them up like a cigar. Very thinly slice the leaves. When you get to the stems, very thinly slice/dice the stems.
- Slice your radishes into matchsticks and then toss them with the bok choy and avocado in a large bowls. Drizzle with the olive oil, vinegar and a healthy pinch of salt.
- In a large cast iron skillet over medium high heat add your ground chicken. Sprinkle with the spices and salt and use a wooden spoon to break up the meat a bit and stir together. Cook until no longer pink and cooked through, about 7 minutes.
- Heat your tortillas in a large dry cast iron skillet for about 30 seconds a side. Repeat with all the tortillas.
- Serve your tacos with all the fixings and enjoy!
Notes
Use this recipe a guide and adjust measurements and ingredients as necessary.