Radishes, Part 2

After I made my radish leaf pesto a couple of days ago, I still had a dozen beautiful radishes to work with. So I made grilled chicken and radish tacos. They were so easy to put together, really good, and fun to eat. This recipe is definitely going into my regular rotation as long as local radishes are available.

Grilled Chicken and Radish Tacos
Serves 4

I bought my corn tortillas at Citarella's (they have a homemade flavor that the supermarket variety lack). To warm them, I put them on the grill, but you could wrap a stack in aluminum foil and heat them in a 300 degree oven for 15 minutes instead.

4 boneless, skinless chicken breast halves (about 1 ½ pounds)
¼ cup vegetable oil
2 tablespoons fresh lime juice
1 ½ teaspoons sugar
2 teaspoons finely grated fresh ginger
1 teaspoon (or more or less to taste) canned chipotle chile, chopped
12 radishes, trimmed and thinly sliced
6 scallions, white and light green parts only, chopped
2 tablespoons fresh cilantro
Salt
8 small corn tortillas
Sour cream

1. Preheat a gas grill to high. Brush the chicken with 1 tablespoon of oil and sprinkle with salt.
2. Whisk together the lime juice, sugar, and ginger in a large mixing bowl until the sugar is dissolved. Whisk in the remaining 3 tablespoons vegetable oil and chile. Add the radishes and scallions and salt to taste.
3. Turn the heat down to medium-high and grill the chicken, grill cover closed, turning once, until cooked through, about 10 minutes total. Let the chicken rest on a cutting board for 5 minutes, slice thin, and toss with the dressed radishes. Serve with the tortillas and sour cream on the side.