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Tacos with Black Beans, Peach and Radish Salsa, and Cilantro Yogurt Dressing

Serves 4.


    Tacos with Black Beans, Peach and Radish Salsa, and Cilantro Yogurt Dressing

    Peaches and radishes introduce kids to the adage, “What grows together, goes together.” They can also learn about the different varieties of these foods.


    Kid-friendly kitchen jobs: Peeling peaches (if choosing to do so), stirring yogurt, mixing salsa, and building their own tacos.

    Kid-friendly food swaps: Substitute trout for black beans. It’s available at farmers’ markets across Canada and provides a sustainable choice for getting more omega-3s throughout the year. If your kids don’t like trout, use shrimp or chicken instead.

    Change your salsa with what’s in season at the farmers’ market. Grapes and cucumbers in fall or tomatoes and plums in late summer are just a couple of new ideas to try.


    Tacos with Black Beans, Peach and Radish Salsa, and Cilantro Yogurt Dressing


    • 14 oz (398 mL) can black beans, drained and rinsed, or 1 - 12 to 14 oz (340 to 400 g) side boneless steelhead or rainbow trout fillet
    • 1/4 tsp (1 mL) sea salt
    • 1/4 tsp (1 mL) ground black pepper
    • 1 cup (250 mL) full fat  plain yogurt
    • 1/2 cup (125 mL) chopped fresh cilantro
    • 2 Tbsp (15 mL) lime juice, divided
    • 1/2 tsp (2 mL) ground cumin
    • 4 small or 2 large freestone or clingstone peaches, fuzzy skin removed (optional), pit discarded, cut into chunks
    • 1 bunch radishes, bulbs sliced and leaves left whole
    • 1 tsp (5 mL) extra-virgin olive oil
    • 8 small or 4 medium-large gluten-free corn tortillas or sprouted grain tortillas


    Per serving:

    • calories298
    • protein14g
    • fat5g
      • saturated fat2g
      • trans fat0g
    • carbohydrates54g
      • sugars15g
      • fibre13g
    • sodium202mg



    If serving tacos with trout, preheat oven to 400 F (200 C).


    Line large baking sheet with parchment paper. Add trout and sprinkle with salt and pepper. Roast for 10 to 15 minutes, until trout is opaque in the centre and flakes easily with fork. Flake into large pieces, discard skin, and set aside while preparing remaining components.


    In blender or food processor, combine yogurt, cilantro, 1 Tbsp (15 mL) lime juice, and cumin. Blend until smooth. Alternatively, chop cilantro very fine and stir with yogurt and lime juice in small bowl. Refrigerate until ready to serve.


    To make salsa, in large bowl, mix peaches, sliced radishes and radish greens, remaining 1 Tbsp (15 mL) lime juice, and olive oil.


    Build tacos with black beans or a few pieces of flaked trout, a generous spoonful of salsa, and drizzle of yogurt dressing.


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    This recipe is part of the A Week of Healthy Recipes collection.



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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.