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Yields: 12 tacos and 4-6 servings of slaw
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Ingredients
- 12 flour tortillas
- 1 1/2 pounds ground beef
- 1 small Purple Cabbage chopped (for garnish)
- 1/3 bunch cilantro leaves destemmed (for garnish)
Marinade for the Beef
- 4 garlic cloves minced
- 4 tablespoons sesame oil
- 1 tablespoon fresh ginger minced
- ¼ cup soy sauce
- ¼ cup brown sugar
- 1 teaspoon ground black pepper
Asian Slaw
- ¼ teaspoon pepper
- 1/4 teaspoon Salt
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1/8 cup rice vinegar
- ¼ red cabbage shredded
- ¼ napa cabbage shredded
- 1 medium Carrot shredded
- 1 tablespoon small bunch cilantro chopped, reserve 2 for garnish
- 3 green onions sliced thin
Crema
- 1/3 cup sour cream
- ¼ cup mayonnaise
- 1 teaspoon garlic powder
- 1 tablespoon lime juice
- 1 teaspoon Sriracha sauce
Ingredients
Marinade for the Beef
Asian Slaw
Crema
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Instructions
Marinade for the Beef
- In a medium metal bowl. Stir together all marinade ingredients until sugar dissolves, pour over meat and stir to combine.
Beef Filling
- Drizzle olive oil in a skillet on medium heat. Add marinated meat, stirring to break up into small pieces and cook until beef Is cooked completely.
Tortillas
- In a small non-stick pan, warm the tortillas on each side. Wrap in foil to keep warm.
Crema
- In a small bowl, stir together mayonnaise, sour cream, lime juice, garlic powder and the Sriracha sauce until fully incorporated. Set aside.
Asian Slaw
- Prep all veggies. In a large bowl, add all the vegetables. Toss to combine. (Reserve 2 T of Cilantro for garnish).
- In a small bowl, combine all the ingredients and stir (except the Oils). Drizzle in the Oils and whisk vigorously until emulsified. Pour over vegetable tossing to coat. Garnish with the reserved Cilantro.
To Assemble
- Place meat on tortillas and cover with generous amount of purple cabbage. Add sprigs of cilantro, and drizzle generously with crema.
- Serve Slaw on side of tacos. Enjoy!
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