Japanese Beef & Pepper Tacos
with Sriracha-Ponzu Mayo
Everything tastes better in taco form. Case in point: this marvelous mash-up! Steamy tortillas are filled with savory-sweet teriyaki beef and topped with tender green pepper and onion, pickled scallion whites, and dollops of sriracha-ponzu mayo. The best part (besides digging in)? They’re ready in a jiff (just 25 minutes!) and couldn’t be easier to whip up. Yep, taco night just got a whole lot better.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
1 unit
Bell Pepper
1 thumb
Ginger
2 unit
Scallions
1 unit
Lime
10 ounce
Ground Beef
8 tablespoon
Teriyaki Sauce
(Contains Soy)
6 unit
Flour Tortillas
(Contains Soy, Wheat)
2 tablespoon
Mayonnaise
(Contains Eggs)
6 milliliters
Ponzu Sauce
(Contains Fish, Soy, Wheat)
1 teaspoon
Sriracha
Not included in your delivery
2 teaspoon
Vegetable Oil
½ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips. Peel and mince ginger. Trim and thinly slice scallions, separating whites from greens. Quarter lime.
In a small bowl, combine scallion whites, juice from half the lime, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. Stir until sugar and salt have mostly dissolved. Set aside, stirring occasionally, until ready to serve.
Heat a drizzle of oil in a large pan over medium-high heat. Add beef and ginger; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat. Using a slotted spoon, transfer beef to a plate and set aside. Wipe out pan.
Heat a drizzle of oil in pan used for beef over medium-high heat. Add bell pepper and onion; season with salt and pepper. Cook, stirring, until softened, 5-7 minutes. Return beef to pan and add teriyaki sauce. Cook, stirring, until mixture is coated and sauce is slightly thickened, 1-2 minutes. Turn off heat.
Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. In a second small bowl, combine mayonnaise, ponzu, and sriracha to taste.
Divide beef filling and pickled scallion whites between tortillas. Drizzle with sriracha-ponzu mayo and top with scallion greens. Serve with remaining lime wedges on the side.
