Korean Tacos with Slaw
I don't remember where I found the recipe, I think it was on pinterest several months ago.
My tweaks on this recipe are in bold.
I'm also making this as a salad, not as tacos. You could use low-carb tortillas, or gluten free or romaine hearts if you prefer the taco form.
Korean tacos w/slaw
2 tablespoon(s) rice vinegar (unseasoned)
1/2 teaspoon(s) crushed red pepper flakes
2 tablespoon(s) low-sodium soy sauce (tamari or coconut aminos)
2 teaspoon(s) low-sodium soy sauce (tamari or coconut aminos)
1/2 small (about 1 pound) cabbage,*cored and thinly sliced (1 bag angel hair shredded cabbage. also adding some shredded romaine to make a salad bed for the beef)
1 medium carrot,*cut into matchsticks
2 tablespoon(s) light brown sugar (stevia)
2 clove(s) garlic,*very finely chopped
1 tablespoon(s) grated fresh ginger
1 pound(s) (85 percent lean) ground beef (93% lean)
1 tablespoon(s) canola oil (omit, just cook the onions with the beef)
1 small onion,*finely chopped
8 small flour tortillas,*warmed (omitting, could use sprouted grain ones)
1. In a large bowl, whisk together the vinegar, red pepper, and 2 teaspoons soy sauce. Add the cabbage and carrot and toss to combine. Let sit, tossing occasionally, for 15 minutes or until ready to serve.
2. Meanwhile, in a second bowl, combine the sugar, garlic, ginger, and remaining 2 tablespoons soy sauce. Add the beef and mix to combine.
3. 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.
4. Fill the tortillas with the beef and top with the slaw.
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