|2 servings||calories per servings 700||protein serving 34 g||carbs per serving 72 g||total fat per serving 31 g|
Lots of colors and textures add extra fun to an already popular meal: tacos! There’s an extra surprise for the cleanup person in your house, too, as you’ll need only one bowl and one pan to make it all. You’ll probably end up with extra chopped cabbage; sauté it another time with some sliced onion for a delicious side dish.
|Nutrition Facts||/ Per Serving|
|Total Fat||31 g|
|Saturated Fat||11 g|
|Trans Fat||0 g|
|Total Carbohydrates||72 g|
|Dietary Fiber||6 g|
MISE EN PLACE
• Halve cabbage. Cut away and discard cabbage core. Finely chop 1 1/2 cups cabbage (save remaining cabbage for another use).
• Peel and dice onion.
• Halve lime. Juice 1 half; cut remaining half into wedges.
• Pick and roughly chop cilantro leaves.
• Trim and thinly slice radish.
In a large bowl, toss together measured cabbage, 1/4 cup onion, cranberries, sugar, lime juice, half of cilantro, 1 teaspoon cooking oil and 1/4 teaspoon PeachDish Salt.
Place a large skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add beef in 1/2-inch pieces. Cook without disturbing until browned on bottom, 3-4 minutes.
• Add remaining onion. Cook, stirring, until onion begins to turn translucent.
• Add taco spice (the whole amount will yield a spicy dish; use less if you prefer) and 1/4 teaspoon PeachDish Salt. Cook, stirring, until fragrant, 1-2 minutes.
• Stir in 1/2 cup water. Cook, stirring, until water is almost completely evaporated, 2-3 minutes.
• Taste and adjust seasoning as desired. Transfer to a bowl.
• On a platter or in individual bowls, set out radish, Cotija cheese, remaining cilantro and lime wedges.
• Warm tortillas as desired.
Assemble tacos using tortillas, beef, slaw and individual toppings. Enjoy!
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.Learn More...