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About the Dish

1 small Red Cabbage
1 small Yellow Onion
1 packet Turbinado Sugar
1 small Lemon
1/2 teaspoon PeachDish Salt
1 ounce Dried Cranberries
3 sprigs Cilantro
8 ounces Ground Beef
1 tablespoon Taco Seasoning
2 ounces Radish
6 small Tortillas
2 ounces Cotija Cheese
Per Serving
Calories 596
Total Fat 21 g
Saturated Fat 8 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 3 g
Cholesterol 85 mg
Sodium 1359 mg
Total Carbohydrates 67 g
Dietary Fiber 9 g
Sugar 13 g
Protein 35 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.

METHOD

1
Prepare your mise en place: Cut cabbage in half through the stem. Cut 1 half into wedges and remove stem. Finely chop each wedge, measuring the chopped cabbage as you go, until you have 1 1/2 cups. (Reserve all remaining cabbage for another use.) Peel and dice onion. Cut lime in half. Juice 1 half, and cut remaining half into wedges. Pick and roughly chop cilantro leaves. Trim and thinly slice radishes.
2
Make the slaw: In a mixing bowl combine measured cabbage, 1/4 cup diced onion, sugar, lime juice, 1 teaspoon cooking oil, 1/4 teaspoon PeachDish salt, cranberries and half of the cilantro. Stir thoroughly to combine. Set aside.
3
Heat a large skillet over medium-high heat. Add remaining 1 teaspoon cooking oil, and heat until oil is shimmering and wisping smoke. Add small pieces of ground beef in an even layer, and cook without stirring 3-4 minutes, or until it begins to brown.
4
Stir in remaining diced onion, and cook while stirring until onion begins to turn translucent. Add the taco seasoning and 1/4 teaspoon PeachDish salt. Cook while stirring 1-2 minutes more. Stir in 1/2 cup water. Cook while stirring 2-3 minutes. Taste and adjust seasoning as desired. Transfer to a bowl.
5
On a platter or in individual bowls, set out radishes, Cotija cheese, remaining cilantro and lime wedges. Warm tortillas, either by quickly passing over an open flame on your stovetop or by wrapping in a moist paper towel and microwaving 20-30 seconds.
6
Assemble your own tacos using tortillas, meat mixture, slaw and individual toppings. Enjoy!