Sesame Beef Tacos

Sesame Beef Tacos

with Quick-Pickled Veggies and Spicy Crema

20-Min Meal
Read more

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.

Total Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


1 unit

Persian Cucumber

3 unit


¼ ounce


5 teaspoon

White Wine Vinegar

4 tablespoon

Sour Cream


1 teaspoon

Korean Chili Flakes

4 ounce

Shredded Red Cabbage

10 ounce

Ground Beef

1 teaspoon

Garlic Powder

1 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

2 teaspoon


1 tablespoon

Sesame Oil

6 unit

Flour Tortillas


Not included in your delivery

1 teaspoon

Vegetable Oil

2.5 teaspoon




Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3012 kJ
Calories720 kcal
Fat40 g
Saturated Fat16 g
Carbohydrate51 g
Sugar13 g
Dietary Fiber2 g
Protein30 g
Cholesterol115 mg
Sodium1320 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.
Utensilsarrow down iconarrow down icon
Medium Bowl
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Slice radishes and cucumber into thin rounds. Trim and thinly slice scallions. Pick cilantro leaves from stems; discard stems.


In a medium bowl, combine radishes, cucumber, vinegar, 1 tsp sugar, and a pinch of salt and pepper. Taste and add a pinch more sugar if you like sweeter pickles. Set aside, stirring occasionally, until ready to serve.


In a small bowl, combine 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, stirring, until softened, 4-5 minutes. Add beef, garlic powder, and 1 tsp sugar (2 tsp for 4 servings). Cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes. Season with salt, pepper, and up to ½ tsp more sugar (to taste). Stir in sesame oil, half the soy sauce, 1 tsp sriracha, and a pinch of chili flakes (to taste). (For 4 servings, use all of the soy sauce.)


While filling cooks, wrap tortillas in damp paper towels and microwave on high until warm, about 30 seconds.


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