Posting a taco recipe on Taco Tuesday!
These tacos are a a fusion of flavors: Korean stir-fry and Mexican tacos. Truthfully, the only thing Mexican about them is the taco shell, but it turns a normal stir-fry into a great appetizer for a large crowd. Ground beef with sauteed vegetables, homemade stir-fry sauce, and rice all wrapped in a tortilla shell for easy sharing.
I found the best recipe for sauce. The sweetness of the honey, paired with the spicy of the chili paste is just the best combo. You can basically cook everything in one pan, so it’s easy to make and easy clean-up too!
I always always aim to use fresh vegetables. And if you don’t have all the right vegetables on hand? That’s what makes it fun, use what you have in the fridge I can’t think of any vegetable that wouldn’t taste good in these tacos.
The sauce is so simple. And since it’s so simple, it’s important to not skip any ingredients. Let’s talk about the chili paste. I used to always use the curry paste by Thai Kitchen. It’s good but I always thought the bottle was a little too small. I decided to venture out of my comfort zone and try a chili paste instead. I bought this one, it is pretty spicy so keep that in mind and use less if you don’t want a ton of heat.
Now the only thing better than these tacos would be making them into tacos with melty cheese!
Are you going to make Stir Fry Tacos? Please leave your comments with any questions or suggestions!
Stir Fry Tacos
|Yield: serves about 6 people, 3 tacos each|
Ground beef with sauteed vegetables, homemade stir-fry sauce, and rice all wrapped in a tortilla shell for easy sharing.
- 1 pound ground beef
- 1 head broccoli, chopped
- 1 cups snap peas, chopped
- 3 stalks celery, chopped
- 1 yellow pepper, chopped
- 3 green onions, sliced
- 1/2 cup soy sauce
- 1 tablespoon honey
- 1 tablespoon chili paste
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 15-20, 6-inch corn tortilla shells
- 2 teaspoons sesame seeds
- 2 cups cooked rice
- Cook the beef: In a saute pan, cook the beef until no longer pink. Add all the sauce ingredients and mix well. Continue cooking over low heat.
- Meanwhile, saute the vegetables. Add all vegetables to a large pan and saute until soft, about 10 minutes. Add vegetables to beef.
- To serve: Add a scoop of rice to tortilla shell. Top with beef/vegetable mixture. Garnish with sesame seeds and more chili paste, if desired.
images & text © North Coast Eats
sauce adapted from Half Baked Harvest
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