6 each Flour Tortillas, or gluten free corn tortillas
2 ounces Cotija Cheese, or feta cheese
1 each Lime
Instructions
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!
Originally Submitted
4/10/2017
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