Sesame Beef Tacos

🥘 Ingredients

• cilantro
  1 bunch
• flour tortillas
  2 pieces
• garlic powder
  1 tsp
• ground beef
  ½ lb
• korean chili flakes
  1 tsp
• persian cucumber
  1 piece
• radishes
  4 pieces
• scallions
  2 pieces
• sesame oil
  1 tsp
• shredded red cabbage
  1 c
• sour cream
  2 tbsp
• soy sauce
  1 tbsp
• sriracha
  1 tbsp
• sugar
  1 tsp
• vegetable oil
  1 tsp
• white wine vinegar
  2 tbsp

🍳 Cookware

• medium bowl
• small bowl
• large pan

1. 

   1

   Wash and dry all produce. Trim and slice radishes and persian cucumber into thin rounds. Trim and thinly slice scallions . Pick cilantro leaves from stems; discard stems.

   radishes: 4 pieces, persian cucumber: 1 piece, scallions: 2 pieces, cilantro: 1 bunch
2. 

   2

   In a medium bowl , combine radishes, cucumber, white wine vinegar , 1 tsp sugar , and a pinch of salt and pepper. Taste and add a pinch more sugar if you like a sweeter pickle. Set aside, stirring occasionally, until ready to serve.

   white wine vinegar: 2 tbsp, sugar: 1 tsp
3. 

   3

   In a small bowl , combine sour cream and a pinch of korean chili flakes . Season with salt and pepper.

   sour cream: 2 tbsp, korean chili flakes: 1 tsp
4. 

   4

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add scallions and shredded red cabbage ; season with salt and pepper. Cook, stirring, until softened ⏱️ 4 minutes . Add ground beef , garlic powder , and 1 tsp sugar. Cook, breaking up meat into pieces, until browned and cooked through ⏱️ 4 minutes . Stir in sesame oil , a pinch of chili flakes to taste, half the sriracha , and half the soy sauce . Taste and season with salt, pepper, and up to ½ tsp more sugar.

   vegetable oil: 1 tsp, shredded red cabbage: 1 c, ground beef: ½ lb, garlic powder: 1 tsp, sesame oil: 1 tsp, sriracha: 1 tbsp, soy sauce: 1 tbsp
5. 

   5

   While filling cooks, wrap flour tortillas in damp paper towels and microwave until warm and pliable ⏱️ 30 seconds .

   flour tortillas: 2 pieces
6. 

   6

   Spread a bit of crema onto each tortilla, then top with filling, a small amount of pickled veggies, cilantro, and as much remaining sriracha and chili flakes as you like. Serve with any remaining pickled veggies on the side.