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Chipotle Chicken Tacos with Radish Salad

  • servings: 4
Photography: Bryan Gardner




  • 3 tablespoons finely chopped chipotles in adobo
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 4 chicken cutlets
  • 1 bunch sliced radishes and chopped radish greens
  • 4 sliced scallion greens
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons lime juice
  • 8 toasted flour tortillas
  • Smashed avocado


  1. Step 1

    Stir together chipotles with cumin and salt. Add chicken and toss to coat. In another bowl, toss together sliced radishes and scallion greens. Dress with olive oil and lime juice; season. Grill chicken, then slice and serve on tortillas, topped with avocado and radish salad. Garnish with radish greens.

Everyday Food, July/August July/August 2013



Reviews (3)

  • 17 Jul, 2013

    Not actually spicy at all....My kids, 4 and 7, loved this. It has so much flavor and doesn't need the heat. I am making this again tonight and made it last week as well....

  • 16 Jul, 2013

    Question...Those who have made this, would it be too spicy for kids to eat?

  • 16 Jul, 2013

    You can substitute cilantro if you don't have radish greens. It is delicious too.