Korean Mini Taco Boats with Spicy Asian Slaw
"Korean Mini Taco Boats with Spicy Asian Slaw - With sautéed onions, fresh ginger, garlic, sesame oil, ground beef & pork... layered w/spicy Asian slaw...."
INGREDIENTS
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For The Tacos:
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3 cloves garlic, minced
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1 1/2 tablespoons grated fresh ginger
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1/2 pound lean ground beef
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1/2 pound lean ground pork
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1 medium onion, chopped
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1 tablespoon canola oil
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1 tablespoon low-sodium soy sauce (or Tamari)
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2 tablespoons light brown sugar
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1 tablespoon Gochujang Korean chili sauce (or use Sriracha or Chili Garlic Sauce)
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1 teaspoon salt and pepper
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1/2 teaspoon crushed red pepper flakes
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24 Old El Paso Mini Taco Boats
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2 green onions, sliced for garnish
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Lime wedges for garnish
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Toasted Sesame seeds for garnish
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For The Spicy Asian Slaw:
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1/2 head purple cabbage, thinly sliced
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1/2 head savoy cabbage, thinly sliced
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5 ounces shredded carrots (about 2 medium carrots)
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1 tablespoon minced fresh ginger
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2 jalapeño peppers, julienned (remove seeds and veins)
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5 green onions, thinly sliced on the angle
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For The Slaw Dressing:
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1/2 cup rice vinegar
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2 tablespoons Gochujang Korean chili sauce (or use Sriracha or Chili Garlic Sauce)
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3 tablespoons light brown sugar
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2 tablespoons Dijon mustard
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1/3 cup extra virgin olive oil
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1/2 teaspoon salt and pepper
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1 teaspoon sesame oil
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1 tablespoon soy sauce
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