with Lime-Ponzu Slaw & Cilantro | 2–4 servings
These fusion-style tacos are packed with ground beef simmered in bulgogi sauce—a Korean-style savory-sweet blend of soy sauce and sesame oil. You’ll load it into warm flour tortillas, top with bright, tangy cabbage-cilantro slaw, and marvel at how seven simple ingredients can come together for a delicious meal in just 15 minutes. Wow!
Allergens
Utensils
Tags
Ponzu Sauce
6 milliliters
Bulgogi Sauce
4 ounce
Lime
1 unit
Flour Tortillas
6 unit
Ground Beef
10 ounce
Coleslaw Mix
4 ounce
Cilantro
0.25 ounce
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Sugar
0.13 teaspoon (tsp)
Wash and dry produce.
Roughly chop cilantro. Quarter lime.
In a medium bowl, combine coleslaw mix, ponzu, half the cilantro, ⅛ tsp sugar (¼ tsp for 4 servings), and as much lime juice as you like (be sure to save a squeeze for the next step!). Taste and season with salt and pepper if desired.
Set aside, tossing occasionally, until ready to serve.
Heat a drizzle of oil in a large pan over medium-high heat. Add beef* and cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes. Carefully drain any excess grease if necessary.
Add bulgogi sauce and cook, stirring, until beef is coated and sauce is warmed through, 30-60 seconds.
Turn off heat; stir in a squeeze of lime juice. Taste and season with salt and pepper if desired.
Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.
Divide tortillas between plates; fill with beef, slaw (draining first), and remaining cilantro. Serve with any remaining lime wedges on the side.
790
kcal
Calories
40
g
Fat
15
g
Saturated Fat
66
g
Carbohydrate
26
g
Sugar
2
g
Dietary Fiber
31
g
Protein
100
mg
Cholesterol
1680
mg
Sodium
with Salsa Fresca, Sour Cream & Tortilla Chips