Sesame Beef Tacos with Quick-Pickled Veggies and Spicy Crema

• portions: 2 servings
• temps total: 25 minutes

Ingrédients

2 unit Scallions

1 unit Cucumber

3 unit Radishes

¼ unit Cilantro

2 tablespoon White Wine Vinegar

4 tablespoon Sour Cream

1 teaspoon Korean Chili Flakes

4 ounce Shredded Red Cabbage

1 teaspoon Garlic Powder

1 tablespoon Sesame Oil

6 unit Flour Tortilla

8 ounce Ground Beef

1 teaspoon Vegetable Oil

2 teaspoon Sugar

unit Salt

unit Pepper

Instructions

Wash and dry all produce. Trim, then thinly slice scallions. Thinly slice cucumber and radishes crosswise. Pick cilantro leaves from stems; discard stems.

In a medium bowl, toss cucumber, radishes, white wine vinegar, 1 tsp sugar, and a pinch of salt and pepper. Set aside until rest of meal is ready.

In a small bowl, stir together sour cream and a few Korean chili flakes (to taste—start with a pinch and go up from there, saving a little for the filling). Season with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add scallions and cabbage. Toss until softened, 4-5 minutes. Add beef, garlic powder, and 1 tsp sugar. Cook, breaking up meat into pieces, until no longer pink, 4-5 minutes. Season generously with salt and pepper. Stir in sesame oil and a pinch of Korean chili flakes (to taste).

Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. TIP: Alternatively, wrap tortillas in foil and warm in oven for 5 minutes at 425 degrees.

Spread a bit of chili crema on each tortilla, then top with filling, a small amount of pickled veggies, cilantro, and any remaining Korean chili flakes, if desired. Serve with remaining pickled veggies on the side.

Nutrition

• Calories: 710 kcal
• Lipides Totaux: 39 g
• Lipides Saturés: 14 g
• Cholestérol: 95 mg
• Sodium: 600 mg
• Glucides Totaux: 54 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 9 g
• Protéines: 30 g