Japanese Tacos with Spicy Ground Beef and Crispy Cabbage Salad
Contains statutory allergens: Eggs, Milk / dairy, Gluten, Soy
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Ingredients (15)
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Instructions (6)
If you don't have a microwave, preheat the oven to 200°C/180°C (fan). Finely grate the ginger (unpeeled) and garlic. Finely chop the red onion. Cut the lime into wedges. Thinly slice the chili. Grate the carrot (unpeeled).
Heat olive oil in a large frying pan over medium-high heat. Fry the ground beef and red onion with a pinch of salt for 5-6 min. Break up the ground beef with a spatula.
In a bowl, mix the shredded salad, carrot, a splash of lime juice, olive oil, salt and a pinch of pepper.
Add garlic and ginger to the pan with the ground beef and fry for 1 min. Add teriyaki sauce and mix well. Season with a large pinch of pepper.
Place the tortillas on a plate and heat in the microwave for 30-60 sec. If using the oven, wrap the tortillas in foil and heat in the oven for 4-5 min, until warmed through.
Spread the tortillas with Asian mayonnaise. Top with cabbage salad, ground beef, and chili. Serve with the remaining lime wedges on the side.
