Easy Korean Beef Tacos with Sriracha Cream Sauce
Author: 
Recipe type: Tacos
Cuisine: Mexican Asian Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
This recipe is a great way to use left over crockpot beef in a super flavorful way. It's FAST and uses prepackaged salad mix with a few fresh ingredients. Enjoy!
Ingredients
  • 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
Instructions
  1. Warm Korean Beef under medium heat in a sauté pan.
  2. For Slaw
  3. In a large bowl miix poppy seed dressing, lime juice,cilantro, green onions and garlic
  4. Add salad mix and toss
  5. For Sriracha Cream
  6. In a small bowl whip Sriracha, mayonnaise, condensed milk, and lime juice.
  7. For Corn Tortillas
  8. Heat 1 tsp of oil in large skillet over medium heat
  9. Warm tortillas briefly 30-60 sec per side
  10. Assemble Tacos, and serve immediately
Recipe by Mom's Saving Grace at https://www.momsavinggrace.com/2016/10/28/easy-korean-beef-tacos-with-sriracha-cream-sauce/