Last year started my love affair with kohlrabi, an underutilized winter vegetable, and this winter I am excited to cook with it again. Kolhrabi overwinters well, but it’s getting to the end of the it’s time. Pretty soon we’ll have spring onions and asparagus, but for the next couple of weeks, kohlrabi will still be available at your local farmers markets.
Kohlrabi is crunchy and slightly sweet, it’s somewhere between a potato and a radish with the slight sweetness of an apple. Consider using it in a slaw for fish tacos. DELICIOUS. Almost everything can be sourced locally for these tacos, too, which makes us happy here at The Clean Food Club. There are lot of great ways to use seasonal, local ingredients, and with each recipe we post, we try to help the home cook find those ingredients and make a great tasting meal.
Fish Tacos with Cabbage Kohlrabi Slaw and Avocado Crema
Makes 6 small tacos
Total time: 45 minutes
In My Basket
1/2 lb Haddock fillet (from Jordan Brother’s Seafood, Brockton MA)
1 pack organic Corn Tortillas (from Mi Tierra Tortillas, Springfield MA)
1 small head of red Cabbage (from Tangerini’s Spring Street Farm, Millis MA)
1 medium Kohlrabi (from Tangerini’s Spring Street Farm, Millis MA)
A few ounces of old Garlic Focaccia (from Iggy’s Bread, Cambridge MA)
1 clove of Garlic (from Stearns Farm, Framingham MA)
1 small red Onion, small diced (from Stearns Farm, Framingham MA)
3 tbsp Raw Wildflower Honey (from Boston Honey Company, Holliston MA)
From the Pantry
1 bunch of cilantro, minced
2 tbsp avocado oil
1 whole avocado
1 whole lime
2 tbsp sour cream
salt and pepper, to taste
pinch of chipotle, optional
To make the dressing: Zest the whole lime and add to a large bowl. Then cut the lime in half and squeeze all of the juice into the bowl. Discard the leftover rind. To the bowl, add half of the minced cilantro and 1 tbsp avocado oil, and season with salt and pepper. Stir to thoroughly combine, then place in the fridge.
To make the slaw: Wash and dry the kohlrabi and cabbage. Slice kohlrabi and cabbage into long, thin strands, and add to the bowl of dressing. Season with salt and pepper, and toss to coat. Transfer slaw to a serving dish, and return to the fridge until ready to serve.
To make the crema: Slice the avocado in half, remove the pit and set aside. Scoop out the avocado into a small bowl, and mash. Add 1 tbsp avocado oil and sour cream to the bowl, stir to combine. Season with salt and pepper, and add a little chipotle for a spicy kick if desired. Stir to combine. Transfer to a serving bowl, add the avocado pit to prevent browning, then place in the fridge until ready to serve.
To prepare and cook the fish: Crumble the old bread onto a baking sheet or into a dish with high sides. Lightly drizzle the fish with avocado oil, then place on top of the bread crumbs. Turn over to coat the other side with crumbs, then place in a hot pan over medium heat. Cook 2-4 minutes on each side, or until cooked through and lightly browned. Transfer to a paper towel-lined plate, season with salt and pepper immediately. Using a fork, carefully break the fillets into pieces for easier taco assembly, and place in a serving bowl.
To serve: Just before ready to eat, warm the tortillas in the oven, then transfer to a serving plate. Add the chopped onion to a small serving dish. Add the remaining cilantro to another small serving dish. Place one warmed tortilla on each plate. Add an ounce or two of haddock to each tortilla, top with a heaping spoonful of slaw, drizzle with crema. Garnish with chopped onion and fresh cilantro. Serve with fresh tortilla chips and honey soda! Enjoy!
Alice Kathryn Richardson is a new media photojournalist and creator of The Clean Food Club. She previously spent two years working on Deserts in the District, a series of short-form documentaries exploring food access and hunger in Washington, DC. She is committed to supporting local and sustainable food businesses by telling their stories with photo and video. Follow her on Twitter @AKR_Pictures.