- 24
- 20 mins
- 35 mins
Ingredients
- 3 cloves garlic, minced
- 1 1/2 tablespoons grated fresh ginger
- 1/2 pound lean ground beef
- 1/2 pound lean ground pork
- 1 medium onion, chopped
- 1 tablespoon canola oil
- 1 tablespoon low-sodium soy sauce (or Tamari)
- 2 tablespoons light brown sugar
- 1 tablespoon Gochujang Korean chili sauce (or use Sriracha or Chili Garlic Sauce)
- 1 teaspoon salt and pepper
- 1/2 teaspoon crushed red pepper flakes
- 24 Old El Paso Mini Taco Boats
- 2 green onions, sliced for garnish
- Lime wedges for garnish
- Toasted Sesame seeds for garnish
- 1/2 head purple cabbage, thinly sliced
- 1/2 head savoy cabbage, thinly sliced
- 5 ounces shredded carrots (about 2 medium carrots)
- 1 tablespoon minced fresh ginger
- 2 jalapeño peppers, julienned (remove seeds and veins)
- 5 green onions, thinly sliced on the angle
- 1/2 cup rice vinegar
- 2 tablespoons Gochujang Korean chili sauce (or use Sriracha or Chili Garlic Sauce)
- 3 tablespoons light brown sugar
- 2 tablespoons Dijon mustard
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon salt and pepper
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
Preparation
Step 1
InstructionsFor The Slaw:
In a large bowl, mix together all the dressing ingredients and whisk thoroughly.
Add cabbage, carrots, onions, jalapeños, and ginger, then toss to combine with the dressing.For The Tacos:
Preheat oven to 300.
In a large bowl, combine the garlic and ginger with the ground pork and beef. Set aside.
Sauté onions in 1 tablespoon canola oil for 4-5 minutes.
Add soy sauce, brown sugar, salt & pepper, Gochujang, 1 teaspoon sesame oil, and pepper flakes to the onions and stir.
Add the meat mixture, and cook thoroughly, breaking up meat with a spoon. Cook about 6-7 minutes.
Meanwhile, wrap taco boats in foil and heat in oven for 5 minutes.
Add 1 tablespoon of meat to each mini boat and top with Spicy Asian Slaw. Garnish with green onions, lime wedges and toasted Sesame seeds.