Brandon's Egg Roll Tacos

• 分量: 4 servings
• 調理時間: 10 minutes
• 総時間: 20 minutes

材料

1 lb. ground chicken, turkey, or pork

3 tablespoons soy sauce

1 tablespoon chili crisp

1 tablespoon garlic paste (or 2 cloves garlic, grated)

1 tablespoon ginger paste (or a 1/2-inch piece ginger, grated)

1 cup shredded cabbage and carrots mix (great time to use a store-bought coleslaw or salad mix, where the base is cabbage)

6-8 small flour tortillas (I like the Mission Street Taco ones for this)

2-3 tablespoons avocado oil or toasted sesame oil

More fresh cabbage / carrot mix (can use the same bag from before!)

Fresh cilantro or green onion

Chili crisp

Gochujang sauce

手順

Make Filling

Mix the ground meat, soy sauce, chili crisp, garlic, ginger, and veggies together. I just mix it all up with my hands.

Spread Filling

Press the mixture onto one side of the tortillas. I find it easiest to do all of them at once, before you start cooking them.

Cook Tacos

Heat a skillet over medium high heat. Add the oil. Working in batches, add the tacos, meat-side down, and cook for 3-4 minutes until they are browned. Flip to the back side for 1 minute to get the tortillas a bit golden, and then finish with one more flip to being meat-side down to ensure it’s cooked through. (165 degrees for chicken and turkey, 160 for ground pork.)

Top and Eat

Top with more fresh cabbage, cilantro or green onions, and your sauces of choice. Fold in half – it eats kind of like a hybrid between a taco and sandwich, but tastes like an eggroll. I *love* these with the gochujang sauce!

栄養

• カロリー: 607
• 脂肪総量: 35.6 g
• 飽和脂肪: 10.5 g
• トランス脂肪: 0 g
• コレステロール: 81.8 mg
• ナトリウム: 1215.9 mg
• 炭水化物総量: 43.6 g
• 食物繊維: 1.1 g
• 糖質総量: 3.6 g
• タンパク質: 27.4 g