Sesame Beef Tacos with Quick Pickled Veggies + Chilli Crema

Name: Sesame Beef Tacos with Quick Pickled Veggies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
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

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Course: Dinner

Cuisine: Low-FODMAP

Keyword: Gluten-free, Low-FODMAP

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.