Makes about 8-10 tacos
about 1 cup of butter radishes, quartered
a drizzle of olive oil
salt + pepper
3-4 avocados, that are on the firm side
1/4 cup of bread crumbs (gluten-free if you want to make this gf)
1 can of (organic, no-sodium) cannelloni beans, drained
2 tablespoons of your favorite sriracha
about 1 cup of purple or green cabbage, shredded (sliced very thin)
about 10 tortillas or greek flatbread available from Harris Farm
*additional (optional) toppings: micro greens, plain yogurt, sautéd onions
Roast the radish:
Pre-heat the oven to 200º.
Place the sliced radish onto a baking sheet and drizzle with olive oil and season with salt and pepper.
Roast for 10-15 minute until the radish is soft. Remove and set aside until you're ready to assemble the tacos.
Prepare + bake the avocado:
Turn the oven heat up to 225º.
Slice the avocados by halving them, remove the pit, and then using a spoon, gently separate the avocado from the skin (keeping it in one piece). Then slice each half, lengthwise, into three slices. Each avocado will yield 6 slices.
Pour the bread crumbs onto a plate or flat surface, and one by one, dip the avocado into the bread crumbs so they are completely coasted on both sides. Then place them onto a baking sheet (season with salt and pepper if your bread crumbs are not seasoned). Do this until all of the avocados have been coated. Bake in the oven for about 10 minutes, until the crust has become light brown.
While the radish and avocados are baking, prepare the beans:
Place the drained beans into a bowl with the sriracha, and mash it all together with a fork. Do this until they are all roughly mashed.
Assemble the tacos:
Place a spoonful of the sriracha beans onto the center of the tortilla. Then top with 2-3 slices of avocado, and a couple of rashes. Finish with a pinch or two of the cabbage and any other additional toppings that you like.