Zesty Watermelon Radish Tacos with Cilantro Lime Yogurt and Crunchy Pepitas

Ingredients

• •6 small corn tortillas
• •1 medium watermelon radish, thinly sliced
• •1 cup shredded red cabbage
• •1 medium carrot, julienned
• •1 small jalapeño, thinly sliced (optional)
• •1/4 cup fresh cilantro leaves, chopped
• •1/4 cup pepitas (pumpkin seeds), toasted
• •1/2 cup plain Greek yogurt
• •1 lime, zested and juiced
• •1 tablespoon olive oil
• •1 teaspoon ground cumin
• •1 teaspoon smoked paprika
• •Salt to taste
• •Pepper to taste

Instructions

1. 1

   Preheat a skillet over medium heat. Lightly warm the corn tortillas one at a time for about 30 seconds per side, or until pliable. Place them on a plate and cover with a clean kitchen towel to keep warm.

2. 2

   In a small mixing bowl, combine the Greek yogurt, lime zest, lime juice, and a pinch of salt. Whisk until smooth and creamy. Set aside.

3. 3

   Prepare the vegetables by thinly slicing the watermelon radish, shredding the red cabbage, and julienning the carrot. If using, thinly slice the jalapeño.

4. 4

   Toast the pepitas in a dry skillet over medium heat, stirring occasionally, for 2-3 minutes or until they start to pop and turn golden brown. Remove from heat and set aside.

5. 5

   In a small bowl, whisk together the olive oil, ground cumin, smoked paprika, and a pinch of salt and pepper. Drizzle this seasoning mixture over the shredded cabbage and julienned carrot, tossing to coat evenly.

6. 6

   Assemble the tacos by placing a layer of seasoned cabbage and carrot mixture on each tortilla. Top with a few slices of watermelon radish and jalapeño (if using).

7. 7

   Drizzle the cilantro lime yogurt sauce over the toppings, then garnish with toasted pepitas and chopped cilantro. Add extra salt and pepper to taste, if needed.

8. 8

   Serve immediately and enjoy your Zesty Watermelon Radish Tacos with a refreshing beverage of your choice.