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Sesame Beef Tacos

Sesame Beef Tacos

with Quick-Pickled Veggies and Chili Crema

20-Min Meal
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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:SpicyFamily Friendly

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

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

3 unit


1 unit

Persian Cucumber

2 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

Sesame Oil

2 teaspoon


2 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

6 unit

Flour Tortillas

(ContainsSoy, Wheat)

Not included in your delivery

1 teaspoon

Vegetable Oil

2.5 teaspoon


Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3389 kJ
Calories810 kcal
Fat45 g
Saturated Fat18 g
Carbohydrate50 g
Sugar14 g
Dietary Fiber2 g
Protein35 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
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Wash and dry all produce. Trim and 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 (2 tsp for 4 servings), and a pinch of salt and pepper. Taste and add a pinch more sugar if you like a sweeter pickle. Set aside, stirring occasionally, until ready to serve.


In a small bowl, combine sour cream and a pinch of chili flakes (taste and add more from there if desired; save 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; season with salt and pepper. 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. Stir in sesame oil, a pinch of chili flakes to taste, half the sriracha, and half the soy sauce. (For 4, use all the soy sauce.) Taste and season with salt, pepper, and up to ½ tsp more sugar.


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


Spread a bit of crema onto each tortilla, then top with filling, a small amount of pickled veggies, cilantro, and as much remaining sriracha and chili flakes as you like. Serve with any remaining pickled veggies on the side.