korean tacos

KOREAN TACOS by Michelle (adapted from The Recipe Critic and Mel’s Kitchen Cafe):

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Beef

1 pound lean ground beef

2-3 garlic cloves, pressed or minced (I like less garlic)

1 inch(ish) knob ginger, grated (or ¼ tsp ground ginger)

¼ C. brown sugar

¼ C. soy sauce

2 tsp. sesame oil

¼ tsp. red pepper flakes

¼ tsp. pepper

Sliced green onions and sesame seeds for garnish (I forgot this part but it is yummy!)

Cook and crumble ground beef.  Drain fat and juice, add ginger and garlic and cook for a couple more minutes. Mix the remaining ingredients in a bowl, add to meat and simmer for a few minutes.Garnish with green onions and sesame seeds.

Slaw

5-6 C. tri color coleslaw mix (or 4 C shredded cabbage + 1 C shredded carrots, please just buy the bag though)

1 C. chopped cucumbers

½ C. chopped cilantro

2 Tbsp. lime juice

2 Tbsp. soy sauce

2 Tbsp. oil

Salt and Pepper to taste

Mix lime juice, soy sauce and oil.  Pour over veggies and mix well. Season with salt and pepper.

Sauce

½ C. mayo

½ C. sour cream

1 tsp. garlic powder

1-3 tsp. Sriracha sauce (more if you want it spicy)

Mix all ingredients. Gets better with time so doing it in advance would be good. 

Extras

flour tortillas

avocado, chopped

Serve in flour tortillas with chopped avocado. You can get small raw tortillas (Tortillaland brand) at some of the King Soopers. This would also be good in a rice bowl.  

**Each of these pieces is pretty easy, but it’s kind of a lot all at once.  Ideally, I would make the slaw and the sauce in advance. Then it would all come together pretty fast at dinner time. If you don’t want the slaw as pickled/wilted, you could prep the veggies and the dressing and wait to mix it until you are ready to eat.