1. For The Slaw: 2. In a large bowl, mix together vinegar, 2 Tbsp chili sauce, 3 Tbsp brown sugar, dijon mustard, EVOO, 1/2 tsp salt & pepper, 1 tsp sesame oil, and 1 Tbsp soy sauce. Whisk thoroughly. 3. Add cabbage, carrots, 5 green onions, jalapeños, and 1 Tbsp ginger, then toss to combine with the dressing. 4. For The Tacos: 5. Preheat oven to 300. 6. In a large bowl, combine the garlic and remaining ginger with the ground pork and beef. Set aside. 7. Sauté onion slices in 1 tablespoon canola oil for 4-5 minutes. 8. Add 1 Tbsp soy sauce, 2 Tbsp brown sugar, 1 tsp salt & pepper, 1 Tbsp Gochujang, 1 teaspoon sesame oil, and pepper flakes to the onions and stir. 9. Add the meat mixture, and cook thoroughly, breaking up meat with a spoon. Cook about 6-7 minutes. 10. Meanwhile, wrap taco boats in foil and heat in oven for 5 minutes. 11. Add 1 tablespoon of meat to each mini boat and top with Spicy Asian Slaw. Garnish with remaining green onions, lime wedges and toasted Sesame seeds. ---------------------------------------------------------------------------
Nutrition
Ingredients
