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

Serves 4.

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    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.

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    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.

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

    Ingredients

    • 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
    •  

    Nutrition

    Per serving:

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

    Directions

    01

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

    02

    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.

    03

    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.

    04

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

    05

    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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