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. 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.