These are some of my favorite tacos to make and to eat. Sesame beef tacos are so tasty and can be made in under an hour which is amazing since we are all so busy. I got this recipe while we were doing Hello Fresh and fell in love with it. Even though we don't get meals delivered anymore, there are a few meals I still make regularly because they are so good. The only thing I really changed about this is the crema and instead of Sriracha and red chili flakes, I use chili garlic sauce. In my opinion the flavor is a little better, but you be sure to change it to suit you! I also changed some of the measurements from the original recipe. I use a little less Sesame Oil, because it is such a strong flavor and a little goes a very long way.
Lets get this party started then, shall we?! For taco Tuesday number three with you lovelies, I will be sharing the recipe for Sesame Beef Tacos. I hope you all love these and make them for your next taco Tuesday dinner, or any night of the week really. Now this recipe is a little more involved and may include items you don't typically have in the cupboards, but don't let this sway you. These tacos are worth the effort, you will be impressed with yourself once you are finished and you will have a happy, happy tummy.
Ingredients
Sesame Beef Tacos
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1 lb - Ground Beef (or turkey)
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1 1/2 cup - Red Cabbage
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4 - Scallion Stalks (Green Onion)
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4 - Radishes Sliced Very Thin
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1/2 - English Cucumber Sliced Very Thin
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2 - 3 tbsp - White Wine Vinegar
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1 tbsp - Chili Garlic Sauce
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1 1/2 tsp - Garlic Powder
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1 tbsp - Sesame Oil
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2 tbsp - Soy Sauce
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1 tbsp - Sugar
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12 - Four Tortillas
Chili Crema
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1/4 cup - Sour Cream
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1 tsp - Chili Garlic Sauce
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1 tbsp - Water
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- Salt and Pepper to taste
You will want to start by washing, then slicing the cucumber and radishes very thin so we can get them pickling. Grab a medium bowl and place the cucumber, radish, white wine vinegar, 1 tablespoon of water and sugar in the bowl, then mix well and set aside. We are going to use these pickled gems later to garnish our tacos.
Next, you will want to pluck the leaves from the cilantro stems, roughly chop, then set aside until later. Prepare the cabbage and scallions by thinly slicing them, then place them in a skillet with a tablespoon of vegetable oil over medium high heat. Sauté for about two minutes, then add the ground beef. Brown the ground beef, this will take about five minutes. Once the meat is cooked through, add sesame oil, soy sauce, chili garlic sauce and garlic powder. Stir until all the filling is well coated with seasoning, then turn off the heat. Cover the pan to keep your filling warm.
Now that our filling is done, warm the tortillas and prepare the crema. To make the crema you will combine the sour cream, chili garlic sauce and water in a small bowl, then mix until well combined. Adding the water to this will create a thinner sauce, which is ideal for drizzling over the tacos once they are plated. If you want a thicker sauce you can skip adding the water and just spread the crema on the tortillas before adding the filling and toppings.
Time to plate! Start with a warm tortilla, add the filling and top with the pickled cucumber radish mixture. Next you will sprinkle on some cilantro and drizzle the crema all over the top. Last thing to do is DIG IN! Hope you all enjoy this recipe. I can't wait to spend more Taco Tuesdays with you all! Thanks for cooking with me.
Ashley Tuttle
