Black Bean Tacos with Radish Slaw
Ingredients
2 cups masa harina (fine corn flour)
1 ½ cups of hot water
1 teaspoon fine sea salt
2 cups of cooked black beans or 1 large can
¼ head green cabbage
¼ head purple cabbage
1 bunch radishes
1 lime
2 tablespoons honey
½ teaspoon sea salt
2 tablespoons neutral oil (canola, sunflower, grapeseed)
Directions
Whisk together masa harina with salt. Stir in the hot water until absorbed. Continue to knead with your hands until the dough is smooth and not sticky. Add more water or flour by the tablespoon until the dough is smooth and springy. Allow to sit for 15-30 minutes.
While masa is resting, shred the cabbage and radishes on a mandolin. Mix the lime juice, honey, oil and sea salt and toss the vegetables to coat.
Warm the black beans while you press and cook the tortilla. Using small, ping pong sized balls, press the flour with a tortilla press into flat rounds. Keep the tortilla set aside wrapped in plastic, the steam will keep them soft.
Layer black beans and radish slaw inside a corn tortilla. Top with your other favorite taco fixin’s like cheese, sour cream, salsa or guacamole! Enjoy!