Bulgogi Beef Tacos
with Lime-Ponzu Slaw & Cilantro
These fusion-style tacos are packed with ground beef simmered in bulgogi sauce—a Korean-style savory-sweet blend of soy sauce and sesame oil. You’ll load it into warm flour tortillas, top with bright, tangy cabbage-cilantro slaw, and marvel at how seven simple ingredients can come together for a delicious meal in just 15 minutes. Wow!
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
¼ ounce
Cilantro
1 unit
Lime
6 milliliters
Ponzu Sauce
(Contains Fish, Soy, Wheat)
4 ounce
Coleslaw Mix
10 ounce
Ground Beef
4 ounce
Bulgogi Sauce
(Contains Soy, Wheat, Sesame)
6 unit
Flour Tortillas
Not included in your delivery
Salt
Pepper
Sugar
Cooking Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Roughly chop cilantro. Quarter lime.
• In a medium bowl, combine coleslaw mix, ponzu, half the cilantro, 1⁄8 tsp sugar (1⁄4 tsp for 4 servings), and as much lime juice as you like (be sure to save a squeeze for the next step!). Taste and season with salt and pepper if desired. • Set aside, tossing occasionally, until ready to serve.
• Heat a drizzle of oil in a large pan over medium-high heat. Add beef* and cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes. Carefully drain any excess grease if necessary. • Add bulgogi sauce and cook, stirring, until beef is coated and sauce is warmed through, 30-60 seconds. • Turn off heat; stir in a squeeze of lime juice. Taste and season with salt and pepper if desired.
• Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds. • Divide tortillas between plates; fill with beef, slaw (draining first), and remaining cilantro. Serve with any remaining lime wedges on the side.
