Recipe Menu
Picture of Korean Mini Taco Boats with Spicy Asian Slaw
chinese asian korean lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2294 kcal 115 %
  • Fat 150 g 231 %
  • Saturated 33 g 164 %
  • Carbs 138 g 46 %
  • Fiber 26 g 105 %
  • Protein 109 g 219 %
  • Cholesterol 295 mg 98 %
  • Sodium 4041 mg 168 %
  • Calcium 577 mg 58 %
  • Magnesium 304 mg 72 %
  • Potassium 3997 mg 85 %
  • Iron 16 mg 87 %
  • Zinc 18 mg 160 %
  • Phosphorus 1258 mg 180 %
  • Vitamin A 1393 µg 155 %
  • Vitamin C 346 mg 385 %
  • Thiamin (B1) 2 mg 143 %
  • Riboflavin (B2) 2 mg 146 %
  • Niacin (B3) 33 mg 209 %
  • Vitamin B6 4 mg 318 %
  • Folate equivalent (total) 316 µg 79 %
  • Vitamin B12 6 µg 264 %
  • Vitamin D 0 µg 3 %
  • Vitamin E 18 mg 117 %
  • Vitamin K 532 µg 443 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Korean Mini Taco Boats with Spicy Asian Slaw

Ingredients

  • For The Tacos:
  • 3 garlic cloves, minced
  • 1 1/2 tablespoons grated fresh ginger
  • 1/2 pound lean ground beef
  • 1/2 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
  • 1/2 teaspoon crushed red pepper flakes
  • 24 mini-taco boats
  • 2 green onions, sliced for garnish
  • lime wedges for garnish
  • toasted sesame seeds for garnish
  • For The Slaw:
  • 1/2 cup rice vinegar
  • 2 tablespoons Gochujang
  • 3 tablespoons light brown sugar
  • 2 tablespoons Dijon mustard
  • 1/3 cup extra virgin olive oil
  • 1/2 teaspoon salt & pepper
  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 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

Login or Join to leave a comment

Login Join

Discussion (0)