Healthy Tacos with Salsa and Cilantro Yogurt Dressing | alive - alive magazine

Name: Healthy Tacos with Salsa and Cilantro Yogurt Dressing | alive - alive magazine
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

www.alive.com

These gorgeous tacos are chock-full of black beans, a peach and radish salsa, and a silky cilantro yogurt dressing. Even kids will love them!

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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