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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:MilkSoyWheat

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 unit

Scallions

2 unit

Persian Cucumber

6 unit

Radishes

¼ ounce

Cilantro

10 teaspoon

White Wine Vinegar

8 tablespoon

Sour Cream

(ContainsMilk)

2 teaspoon

Korean Chili Flakes

8 ounce

Shredded Red Cabbage

20 ounce

Ground Beef

2 teaspoon

Garlic Powder

2 tablespoon

Sesame Oil

2 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

4 teaspoon

Sriracha

12 unit

Flour Tortillas

(ContainsWheat)

Not included in your delivery

5 teaspoon

Sugar

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat40 g
Saturated Fat16 g
Carbohydrate53 g
Sugar10 g
Dietary Fiber3 g
Protein31 g
Cholesterol115 mg
Sodium990 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
Medium 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. Slice cucumbers and radishes into thin rounds. Pick cilantro leaves from stems; discard stems.

2

In a medium bowl, toss together cucumbers, radishes, vinegar, 2 tsp sugar, and a big 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 large 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 2 tsp sugar, breaking up meat into pieces. Cook, tossing, until beef is no longer pink, 4-5 minutes. Season with salt, pepper, and up to 1 tsp more sugar (to taste). Stir in sesame oil, 2 TBSP soy sauce, 2 tsp sriracha (2 packs), 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, 30 seconds to 1 minute.

6

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.