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About the Dish

  • Red Cabbage

    Red Cabbage

  • Onion

    Onion

  • Turbinado Sugar

    Turbinado Sugar

  • Lime

    Lime

  • PeachDish Salt

    PeachDish Salt

  • Dried Cranberries

    Dried Cranberries

  • Cilantro

    Cilantro

  • Ground Grass-Fed Beef

    Ground Grass-Fed Beef

  • Taco Seasoning

    Taco Seasoning

  • Radish

    Radish

  • Cotija Cheese

    Cotija Cheese

  • Flour Tortillas

    Flour Tortillas

METHOD

1
Prepare your mise en place: Cut cabbage into wedges, remove core/stem. 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.
2
Make the slaw: In a mixing bowl combine measured cabbage, 1/4 cup 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 until it begins to brown, 3-4 minutes.
4
Stir in remaining onion and cook, stirring, until onion begins to turn translucent. Add taco seasoning (the whole amount will yield a spicy dish; use less if you prefer it more mild) and 1/4 teaspoon PeachDish Salt. Cook, 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 tacos using tortillas, beef, slaw and individual toppings. Enjoy!