Fajitas with Radishes and Feta



Our radishes are ready! We planted an heirloom variety called Easter Egg Radish because they come up in a variety of colors: pinks, magentas, and whites. Ever since our summer trip to France, I’ve been obsessed with all things radish. Their tangy crunch adds so much to salads and dishes. And they proved to compliment fajitas quite well, too.



1 package flour tortillas
1 lb chicken thighs (or a can of black beans, if you’d prefer vegetarian)
1/2 onion, chopped
1 T coriander seeds
2 cloves garlic, chopped
1 T olive oil
1/2 t dried pepper flakes (or to taste)
6 radishes, chopped thin
Feta cheese


Heat the olive oil in a skillet. Next add all the spices: coriander, chopped garlic, and pepper flakes. This flavors the oil. Next, add the chicken. Cook for about 5 minutes, then add the chopped onions. At this point, heat another skillet that you can use to warm up the tortillas. Once the chicken and onions are cooked, and the tortillas are warm, put your fajita together. Add the chopped radishes, lettuce, feta, and if you have salsa, it’s good on them, too. Enjoy!


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