Korean Taco Fusion Recipe
Crispy Battered Chicken Wings with Sweet and Spicy Sauce Recipe
Korean Taco Fusion Food Truck Recipe
Ingredients: Serves 20 (3 tacos/serving)
4 C. Garlic Sesame Sauce(Starport 209)
3 C. Spicy Red Hunan Sauce (Gluten Free Starport 212)
1 C. Sugar
4 lbs. Beef, or pork, cooked, shredded
1 each English cucumber, sliced thin rounds
2 Tbsp. Rice vinegar (cucumber marinade)
1 Tbsp. Sugar (cucumber marinade)
2 lbs. Cabbage, shredded (salad)
1 lb. Carrot, shredded (salad)
1 lb. Tomatoes, diced (salad)
1 C. Ponzu Citrus Soy Sauce (Starport 235), (for dressing)
2 Tbsp. Roasted sesame seed oil (for dressing)
2 Tbsp. Rice vinegar (for dressing)
2 Tbsp. Toasted sesame seeds (garnish)
60 ea. Tortillas 6”
3 ea. Corn tortillas
¼ C. Korean Taco Sauce
3 oz. Shredded beef (1 oz. per taco)
1 oz. Pickled cucumber (see below)
3 oz. Salad mix (1 oz. for each Taco), dressed with 1 Tbsp. dressing. (see below)
1 C. Ponzu Citrus Soy Sauce
2 Tbsp. Roasted sesame oil
2 Tbsp. Rice vinegar
mix all ingredients well and store in squirt bottle.
Salad: Mix cabbage, carrots and tomatoes (3 oz.). Squirt about 1 Tbsp. dressing on salad just before serving.
Pickled Cucumber: Mix sliced cucumber with 2 Tbsp. rice vinegar and 1 Tbsp. sugar, set aside.
1. Heat pan on medium high heat; add ¼ C. Korean Taco Sauce and 3 oz. cooked shredded beef, sauté until hot.
2. Put about 1 oz. salad (dressed) on each tortilla.
3. Place hot meat (1 oz. per taco) on top of salad.
4. Garnish with pickled cucumber, dressing, lime wedges, chopped green onions and toasted sesame seeds.