KOREAN MINI TACO BOATS WITH SPICY ASIAN SLAW

By RoketJSquerl

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

Details

Servings 24
Preparation time 20mins
Cooking time 35mins
Adapted from tasteandsee.com

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.