Korean Tacos with Asian Slaw

Asian TacosThis recipe is from my Sept 2013 edition of Womans’ Day magazine and woo-wee is it ever tasty-good!

My husband loved these so much he ate 4 of them.

Hope you like them as much as we did.


2 Tbsp.- rice vinegar

1/2 tsp- crushed red pepper flakes

2 Tbsp. (plus 2 tsp.) low-sodium, gluten free soy sauce

1- bag of coleslaw

2 Tbsp.- light brown sugar

2- cloves garlic, minced

1 Tbsp.- fresh grated ginger

1 lb.- organic ground beef

8 -small flour tortillas


In a large bowl, whisk together rice vinegar, red pepper, and 2 tsp. of soy sauce.

Add coleslaw cabbage mixture, toss and let sit for 15 minutes, tossing occasionally

In a second bowl, combine sugar, garlic, ginger and remaining 2 Tbsp. soy sauce. Add your beef and mix to combine.

Heat skillet, add your ground beef, (add a bit of oil if meat is really lean.) Cook meat until browned through, breaking it up with a spatula for about 5 minutes.

Fill flour tortillas with meat mixture and top with coleslaw. Serve immediately.

Serves 4. – Or two very hungry people who want 4 each. 🙂


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