Bulgogi Tacos for Dinner

Wipe out pot used for pickling liquid. Heat a drizzle of oil in same pot over medium-high heat. Add scallion whites and half the ginger. Cook until fragrant, 1-2 minutes. Add rice, 1¼ cups water, and a large pinch of salt. Bring to a boil, then cover and lower heat. Cook until tender, 15-20 minutes. Keep covered off heat until ready to serve.

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add cabbage, remaining ginger, salt, and pepper. Cook, stirring occasionally, until softened, 3-4 minutes. Turn off heat; transfer to a second medium bowl.

Heat a drizzle of oil in same pan over medium-high heat. Add beef, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Carefully pour out and discard any excess grease, then reduce heat to medium. Add bulgogi sauce and cabbage. Cook, stirring, until liquid has slightly reduced, 1-2 minutes. Turn off heat; season with salt and pepper.

In a small bowl, combine sour cream, half the lime zest, a squeeze of lime juice, 1 packet sriracha, 1 TBSP water, salt, and pepper. Wrap tortillas in damp paper towels and microwave on high until warm, about 30 seconds. Set aside half the beef mixture, then divide remaining mixture among tortillas. Top with half the pickled carrots. Drizzle with crema. Sprinkle with scallion greens.