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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
White Wine Vinegar
Korean Chili Flakes
Shredded Red Cabbage
Soy Sauce(ContainsSoy, Wheat)
Wash and dry all produce. Trim, then thinly slice scallions. Slice cucumber and radishes into thin rounds. Pick cilantro leaves from stems; discard stems.
In a medium bowl, toss together cucumber, radishes, vinegar, 1 tsp sugar, and a pinch of salt and pepper. Set aside until rest of meal is ready.
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.
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 meat into pieces. Cook, tossing, until beef is no longer pink, 4-5 minutes. Season with salt, pepper, and up to ½ tsp more sugar (to taste). Stir in 1 TBSP soy sauce, 1 tsp sriracha (we sent more soy sauce and sriracha), sesame oil, and a pinch of chili flakes (to taste).
While filling cooks, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.
Spread a bit of chili crema on each tortilla, then top with filling, a small amount of pickled veggies, cilantro, remaining sriracha (to taste), and any remaining chili flakes, if desired. Serve with remaining pickled veggies on the side.