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Sesame Beef Tacos

Sesame Beef Tacos

with Quick-Pickled Veggies and Spicy Crema

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Instead of going the traditional route with these tacos, we decided to mix things up with a Korean-style sesame beef filling. The filling gets a kick from gochugaru—chili flakes traditionally used in dishes like kimchi and bulgogi. It’s an unconventional choice, perhaps, but one that lives up to the maxim that everything tastes better in a tortilla.

Tags:Spicy
Allergens:MilkWheatSoy

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

Total Time20 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Scallions

1 unit

Cucumber

3 unit

Radishes

¼ ounce

Cilantro

2 tablespoon

White Wine Vinegar

4 tablespoon

Sour Cream

(ContainsMilk)

1 teaspoon

Korean Chili Flakes

4 ounce

Shredded Red Cabbage

10 ounce

Ground Beef

1 teaspoon

Garlic Powder

1 tablespoon

Sesame Oil

6 unit

Flour Tortillas

(ContainsWheat, Soy)

Not included in your delivery

1 teaspoon

Vegetable Oil

2 teaspoon

Sugar

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3264 kJ
Calories780 kcal
Fat43 g
Saturated Fat16 g
Carbohydrate56 g
Sugar10 g
Dietary Fiber2 g
Protein34 g
Cholesterol115 mg
Sodium620 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
Bowl
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Trim, then thinly slice scallions. Thinly slice cucumber and radishes crosswise. Pick cilantro leaves from stems; discard stems.

2

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.

3

In a small bowl, stir together sour cream and a few chili flakes (to taste— start with a pinch and go up from there, saving a little for the filling). Season with salt and pepper.

4

Heat a drizzle of oil in a large pan over medium-high heat. Add scallions and cabbage. Cook, tossing, until softened, 4-5 minutes. Add beef, garlic powder, and 1 tsp sugar, breaking up meat into pieces. Cook until no longer pink, 4-5 minutes. Season generously with salt and pepper. Stir in sesame oil and a pinch of chili flakes (to taste).

5

While filling cooks, 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.

6

Spread a bit of chili crema on each tortilla, then top with filling, a small amount of pickled veggies, cilantro, and any remaining chili flakes, if desired. Serve with remaining pickled veggies on the side.