This recipe uses left over crockpot Korean Beef, and a few semi-homemade items with quick add-ons. Its super flavorful, and can be eaten as lighter fare as a Korean beef bowl minus the Corn Tortilla. The Sriracha Cream sauce can be made with greek yogurt, or fat free mayo if fat calories are a concern.
Crock Pot Korean Beef is so good, and is versatile. It could be easily made Gluten free, by substituting GF Tamari for Soy Sauce. You can use the leftovers in so many recreations for the week! This recipe is found here http://damndelicious.net/2015/02/21/slow-cooker-korean-beef/ . (Any of the recipes from Damn Delicious are simple and well received by my little ones) You can also use left over crockpot Italian Beef.
Dole Chopped Poppy Seed Salad Kit
This Salad mix is on REPEAT in our household and can now be found at ALDI’s in addition to all major grocery stores. With the addition of Fresh Squeezed Lime Juice, and Cilantro its a quick Slaw that can be added to any fish or beef taco, and even left over Korean Beef Sandwiches!
The key to eating pre-prepared corn tortillas is heating them in a skillet. This is an IMPERATIVE step that cannot be skipped! It softens the masa(corn flour) and gives it a nutty sweetness that makes any flour eating tortilla person a total CONVERT to the healthier corn version. I usually add a drop of oil to the pan and distribute with a paper towel. The pan doesn’t need to be swimming in oil, and the tortillas only need a few seconds over medium heat on both sides.
Heating Pre-prepared Corn Tortillas
- 1½ -2 cups of Crockpot Korean Beef, or Italian Beef reheated
- For Slaw
- 1 Bag of DOLE Chopped Poppy Seed Salad Mix
- 2 Teaspoons of Fresh Squeezed Lime Juice
- 2 Table spoons of Chopped Fresh Cilantro
- 2 Green Onions chopped
- 1 Tsp of Garlic Powder or 1 clove of Garlic , Minced
- For Sriracha Cream Sauce
- 2 Tablespoons of Sriracha
- ½ cup of Mayonnaise (Fat Free, or Greek yogurt can be used)
- 1½ tablespoons of Condensed Milk
- 2 teaspoons of Lime Juice
- 1 Package of Corn Tortillas
- 1 tsp of Oil
- Warm Korean Beef under medium heat in a sauté pan.
- For Slaw
- In a large bowl miix poppy seed dressing, lime juice,cilantro, green onions and garlic
- Add salad mix and toss
- For Sriracha Cream
- In a small bowl whip Sriracha, mayonnaise, condensed milk, and lime juice.
- For Corn Tortillas
- Heat 1 tsp of oil in large skillet over medium heat
- Warm tortillas briefly 30-60 sec per side
- Assemble Tacos, and serve immediately
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