Description
These Korean Beef Tacos combine savory, slightly sweet, and spicy marinated minced beef with a crunchy, tangy slaw, all served in crispy mini tortilla taco shells. Perfect as an appetizer or party snack, these bite-sized tacos bring together vibrant Korean-inspired flavors and fun taco crunch.
Ingredients
Scale
For the Taco Shells:
- 6 jumbo tortillas
For the Beef Filling:
- 200 grams minced beef
- 2-3 spring onions, very finely chopped
- 1 1/2 tablespoons soy sauce
- 1 clove garlic, crushed
- 2 teaspoons freshly ground ginger
- 2 teaspoons sesame oil
- 1/2 teaspoon chili paste
- 2 teaspoons brown sugar
For the Slaw Dressing:
- 2 teaspoons soy sauce
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon sesame oil
For the Slaw:
- 3/4 cup finely shredded red cabbage
- 1/4 cup bean sprouts
- 1/3 medium carrot, julienned
For Garnish:
- Sesame seeds
Instructions
- Prepare the Taco Shells: Preheat the oven to 180°C (160°C fan forced)/350°F. Stack 3 tortillas and cut out 7 circles using a 2.5-3 inch round cookie cutter. Repeat with the remaining tortillas. Fold each mini tortilla into a taco shape and place them in muffin cups to hold their shape. Bake for 10 minutes until crisp, then allow to cool before handling to keep their structure.
- Cook the Beef: In a bowl, combine minced beef, finely chopped spring onions, soy sauce, crushed garlic, ground ginger, sesame oil, chili paste, and brown sugar. Heat 1 tablespoon of vegetable oil in a frying pan over medium-high heat. Add the beef mixture and sauté, breaking it up with a wooden spoon until nicely browned and no moisture remains. For extra texture, cook for 1 minute without stirring to crisp the bottom.
- Prepare the Slaw Dressing: In a small jar, combine soy sauce, rice wine vinegar, sugar, and sesame oil. Shake well until the ingredients are fully mixed and the sugar dissolves.
- Assemble the Slaw: In a bowl, toss together finely shredded red cabbage, bean sprouts, and julienned carrot. Pour the prepared dressing over the vegetables and mix thoroughly to coat the slaw evenly.
- Assemble and Serve: Spoon a small amount of slaw into each baked mini taco shell, then top with a portion of the cooked beef mixture. Sprinkle sesame seeds over the top for garnish and serve immediately to enjoy the crispy shells at their best.
Notes
- Using jumbo tortillas is key to creating enough mini taco shells; smaller tortillas won’t yield the same number of circles.
- Ensure beef is cooked thoroughly with no moisture remaining to prevent soggy tacos.
- The taco shell shapes are best baked in muffin cups to hold their form.
- Make the slaw just before serving to keep it crisp and fresh.
- Adjust chili paste quantity to control heat level as preferred.
