With Cinco de Mayo on the calendar this week, we wondered how to best celebrate the occasion. Tacos were a sure bet, but what to put in them? Instead of going the traditional route, we decided to mix things up with Korean-spiced sesame beef, pickled cucumber and radishes, and a chili crema. An unconventional choice, perhaps, but one that lives up to the maxim that everything tastes better in a tortilla.
White Wine Vinegar
Korean Chili Flakes
Shredded Red Cabbage
Wash and dry all produce. Trim, then thinly slice scallions. Thinly slice cucumber and radishes crosswise. Pick cilantro leaves from stems; discard stems.
In a medium bowl, toss cucumber, radishes, white wine vinegar, 1 tsp sugar, and a pinch of salt and pepper. Set aside until rest of meal is ready.
In a small bowl, stir together sour cream and a few Korean 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. Toss until softened, 4-5 minutes. Add beef, garlic powder, and 1 tsp sugar. Cook, breaking up meat into pieces, until no longer pink, 4-5 minutes. Season generously with salt and pepper. Stir in sesame oil and a pinch of Korean chili flakes (to taste).
Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. TIP: Alternatively, wrap tortillas in foil and warm in oven for 5 minutes at 425 degrees.
Spread a bit of chili crema on each tortilla, then top with filling, a small amount of pickled veggies, cilantro, and any remaining Korean chili flakes, if desired. Serve with remaining pickled veggies on the side.