Korean Tacos with Asian Slaw

By june

Ingredients

• 2 tbsp rice vinegar
• 1/2 tsp crushed red pepper flakes
• 2 tbsp plus 2 tsp low-sodium soy sauce
• 1/2 small cabbage (about 1 lb) cored and thinly sliced or bag coleslaw mix
• 1 medium carrot, cut into matchsticks (delete if using coleslaw mix with carrots)
• 2 tbsp light brown sugar
• 2 cloves garlic, very finely chopped
• 1 tbsp grated fresh ginger
• 1 lb ground beef
• 1 tbsp canola oil
• 1 small onion, finely chopped
• 8 small flour tortillas, warmed

Preparation

Step 1

In a large bowl, whisk together the vinegar, red pepper and 2 tsp soy sauce. Add the cabbage and carrot and toss to combine. Let sit, tossing occasionally, for 15 minutes or until ready to serve.
Meanwhile, in a second bowl, combine the sugar, garlic, ginger and remaining 2 tbsp soy sauce. Add the beef and mix to combine.
Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 4 to 5 minutes. Add the beef mixture, increase the heat to medium-high and cook, breaking it up with a spoon, until cooked through, 4 to 5 minutes.
Fill the tortillas with the beef and top with the slaw.