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Sesame Beef Tacos

Sesame Beef Tacos

with Quick-Pickled Veggies & Sriracha Sour Cream

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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 tacos get a tangy hit from pickled cucumber and radishes, and a kick from a sriracha-infused sour cream. The best part? Everything comes together in just 20 minutes from start to finish. Taco ’bout a weeknight win!

Tags:QuickOne Pan
Allergens:MilkWheatSoy

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

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

3 unit

Radishes

1 unit

Persian Cucumber

2 unit

Scallions

¼ ounce

Cilantro

5 teaspoon

White Wine Vinegar

4 tablespoon

Sour Cream

(ContainsMilk)

4 ounce

Shredded Red Cabbage

10 ounce

Ground Beef

1 teaspoon

Garlic Powder

1 tablespoon

Sesame Oil

2 teaspoon

Sriracha

2 tablespoon

Soy Sauce

(ContainsWheat, Soy)

6 unit

Flour Tortillas

(ContainsWheat)

Not included in your delivery

1 teaspoon

Vegetable Oil

2.5 teaspoon

Sugar

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories820 kcal
Fat46 g
Saturated Fat18 g
Carbohydrate69 g
Sugar14 g
Dietary Fiber2 g
Protein36 g
Cholesterol115 mg
Sodium1520 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 and thinly slice radishes and cucumber into rounds. Trim and thinly slice scallions. Pick cilantro leaves from stems.

2

• 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.

3

• In a small bowl, combine sour cream with sriracha to taste. Season with salt and pepper.

4

• 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, 4-6 minutes. • Stir in sesame oil and half the soy sauce (all for 4). Taste and season with salt, pepper, and up to ½ tsp more sugar.

5

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

6

• Divide tortillas between plates. Spread a bit of sriracha sour cream onto each tortilla; top with beef filling, a bit of pickled veggies, and cilantro leaves. Drizzle with any remaining sriracha if desired. Serve with any remaining pickled veggies on the side.