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Sesame Beef Tacos

Sesame Beef Tacos

with Quick-Pickled Veggies and Spicy Crema

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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.


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

Total Time25 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


1 unit


3 unit


¼ unit


2 tablespoon

White Wine Vinegar

4 tablespoon

Sour Cream


1 teaspoon

Korean Chili Flakes

4 ounce

Shredded Red Cabbage

1 teaspoon

Garlic Powder

1 tablespoon

Sesame Oil

6 unit

Flour Tortilla


8 ounce

Ground Beef

Not included in your delivery

1 teaspoon

Vegetable Oil

2 teaspoon



Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2971 kJ
Calories710 kcal
Fat39 g
Saturated Fat14 g
Carbohydrate54 g
Sugar9 g
Dietary Fiber2 g
Protein30 g
Cholesterol95 mg
Sodium600 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
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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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.