Ingredients
For The Tacos:
3 cloves garlic, minced
1 1/2 tablespoons grated fresh ginger
½ pound lean ground beef
½ pound lean ground pork
1 medium onion, chopped
1 tablespoon canola oil
1 tablespoon low-sodium soy sauce (or Tamari)
2 tablespoons light brown sugar
1 tablespoon Gochujang Korean chili sauce (or use Sriracha or Chili Garlic Sauce)
1 teaspoon salt and pepper
½ teaspoon crushed red pepper flakes
24 Old El Paso Mini Taco Boats
2 green onions, sliced for garnish
Lime wedges for garnish
Toasted Sesame seeds for garnish
For The Spicy Asian Slaw:
1/2 head purple cabbage, thinly sliced
1/2 head savoy cabbage, thinly sliced
5 ounces shredded carrots (about 2 medium carrots)
1 tablespoon minced fresh ginger
2 jalapeño peppers, julienned (remove seeds and veins)
5 green onions, thinly sliced on the angle
For The Slaw Dressing:
1/2 cup rice vinegar
2 tablespoons Gochujang Korean chili sauce (or use Sriracha or Chili Garlic Sauce)
3 tablespoons light brown sugar
2 tablespoons Dijon mustard
1/3 cup extra virgin olive oil
1/2 teaspoon salt and pepper
1 teaspoon sesame oil
1 tablespoon soy sauce
Preparation
