Sesame Beef Tacos
with Quick-Pickled Veggies and Spicy Crema
With Cinco de Mayo on the calendar this week, we wondered how to best celebrate the occasion. Tacos were a sure bet, but what to put in them? Instead of going the traditional route, we decided to mix things up with Korean-spiced sesame beef, pickled cucumber and radishes, and a chili crema. An unconventional choice, perhaps, but one that lives up to the maxim that everything tastes better in a tortilla.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 unit
Cucumber
3 unit
Radishes
¼ unit
Cilantro
2 tablespoon
White Wine Vinegar
4 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Korean Chili Flakes
4 ounce
Shredded Red Cabbage
1 teaspoon
Garlic Powder
1 tablespoon
Sesame Oil
6 unit
Flour Tortilla
(Contains Wheat)
8 ounce
Ground Beef
Not included in your delivery
1 teaspoon
Vegetable Oil
2 teaspoon
Sugar
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Trim, then thinly slice scallions. Thinly slice cucumber and radishes crosswise. Pick cilantro leaves from stems; discard stems.
In a medium bowl, toss cucumber, radishes, white wine vinegar, 1 tsp sugar, and a pinch of salt and pepper. Set aside until rest of meal is ready.
In a small bowl, stir together sour cream and a few Korean chili flakes (to taste—start with a pinch and go up from there, saving a little for the filling). Season with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add scallions and cabbage. Toss until softened, 4-5 minutes. Add beef, garlic powder, and 1 tsp sugar. Cook, breaking up meat into pieces, until no longer pink, 4-5 minutes. Season generously with salt and pepper. Stir in sesame oil and a pinch of Korean chili flakes (to taste).
Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. TIP: Alternatively, wrap tortillas in foil and warm in oven for 5 minutes at 425 degrees.
Spread a bit of chili crema on each tortilla, then top with filling, a small amount of pickled veggies, cilantro, and any remaining Korean chili flakes, if desired. Serve with remaining pickled veggies on the side.
