About the Dish

1 small Red Cabbage
1 small Sweet Onion
1 packet Turbinado Sugar
1/2 teaspoon PeachDish Salt
1 ounce Dried Cranberries
3 sprigs Cilantro
8 ounces Ground Grass-Fed Beef
1 tablespoon Taco Seasoning
2 ounces Radish
6 each Flour Tortillas
2 ounces Cotija Cheese
1 each Lime
Per Serving
Calories 598
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

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.


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. Halve lime; juice 1 half, and cut remaining half into wedges. Pick and roughly chop cilantro leaves. Trim and thinly slice radishes.
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.
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.
Stir in remaining diced onion, and cook while stirring until onion begins to turn translucent. Add the taco seasoning (the whole seasoning amount will yield a spicy dish, use less if you prefer it more mild) 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.
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.
Assemble your own tacos using tortillas, meat mixture, slaw and individual toppings. Enjoy!