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Japanese Beef & Pepper Tacos

Japanese Beef & Pepper Tacos

with Sriracha-Ponzu Mayo

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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.

Allergens:SoyWheatEggsFish

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsSoy)

6 unit

Flour Tortillas

(ContainsWheat)

2 tablespoon

Mayonnaise

(ContainsEggs)

6 milliliters

Ponzu Sauce

(ContainsSoy, Wheat, Fish)

1 teaspoon

Sriracha

Not included in your delivery

2 teaspoon

Vegetable Oil

½ teaspoon

Sugar

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3766 kJ
Calories900 kcal
Fat46 g
Saturated Fat16 g
Carbohydrate92 g
Sugar27 g
Dietary Fiber3 g
Protein33 g
Cholesterol110 mg
Sodium2310 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small Bowl
Large Pan
Slotted Spoon
Paper Towel
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.