4
Quick pickled veggies add a tangy crunch. If you don't have rice vinegar, you can substitute the same amount of white wine vinegar.
Equipment
- 1 medium bowl
- 1 small bowl
- 1 large skillet
- 1 small skillet
Ingredients
- 6 radishes (thinly sliced)
- 2 cucumbers (thinly sliced)
- 3 tablespoons rice vinegar
- 1 teaspoon coconut sugar (optional)
- salt and pepper
- ½ cup sour cream
- 2 teaspoons chilli flakes
- 1 teaspoon vegetable oil
- 4 scallions (green parts only, thinly sliced)
- 1 cup red cabbage (shredded)
- 1 pound lean ground beef
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce (low-sodium, gluten-free)
- 4 teaspoons sriracha (plus more to serve)
- ¼ ounce cilantro (chopped)
- 12 corn tortillas
Instructions
- In a medium bowl, combine radish, cucumber, vinegar, sugar (if using), and a pinch of salt and pepper. Set aside, occasionally stirring, until ready to serve.
- In a small bowl, combine sour cream and a pinch of chili flakes. Season with salt and pepper.
- Heat vegetable oil in a large skillet over medium-high heat. Add scallion greens and cabbage and season with salt and pepper. Cook, stirring until softened, 4 to 5 minutes.
- Add the beef and cook, breaking the meat into pieces, until browned and cooked through, 4 to 5 minutes. Stir in sesame oil, soy sauce, 2 teaspoons Sriracha, and a pinch of chili flakes to taste.
- While the beef cooks, heat tortillas on a dry skillet over medium-high heat for about 30 seconds per side.
- To serve, spread a bit of chili sour cream onto each tortilla. Top with beef, pickled vegetables, cilantro, and as much extra Sriracha and chili flakes as you like.
Nutrition Facts
Sesame Beef Tacos with Quick Pickled Veggies
Amount Per Serving
Calories 494
Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 8g50%
Cholesterol 85mg28%
Sodium 538mg23%
Potassium 926mg26%
Carbohydrates 44g15%
Fiber 7g29%
Sugar 6g7%
Protein 31g62%
Calcium 148mg15%
Vitamin C 24mg29%
Vitamin A 1071IU21%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
