Korean Mini Taco Boats with Spicy Asian Slaw
CATEGORIES
INGREDIENTS
  • Cooking Time: 15
  • Servings: 24
  • Preparation Time: 20
  • For The Tacos:
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons grated fresh ginger
  • ½ pound lean ground beef
  • ½ 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
  • ½ 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
  • For The Spicy Asian Slaw:
  • 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
  • For The Slaw Dressing:
  • 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
DIRECTIONS
  1. For step by step directions please visit: http://tasteandsee.com/korean-mini-taco-boats-with-spicy-asian-slaw
RECIPE BACKSTORY
Korean Mini Taco Boats with Spicy Asian Slaw - With sautéed onions, fresh ginger, garlic, sesame oil, ground beef & pork... layered w/spicy Asian slaw.