Empty My Fridge
Egg Roll Tacos
Ingredients
- Ground chicken1 lb
- Soy sauce3 tbsp
- Chili crisp1 tbsp
- Garlic · paste1 tbsp
- Ginger paste1 tbsp
- Cabbage · shredded1 cup
- Tortilla6–8
- Toasted sesame oil2–3 tbsp
- Scallion
- Gochujang
Instructions
- Mix the ground meat, soy sauce, chili crisp, garlic, ginger and the cabbage-carrot mix together by hand.
- Press the mixture onto one side of each tortilla. Doing all of them before cooking is easiest.
- Heat a skillet over medium-high heat and add the oil. Working in batches, place the tacos meat-side down and cook 3-4 minutes until browned.
- Flip to the tortilla side and cook 1 minute until lightly golden, then flip back meat-side down to make sure the filling is cooked through.
- Cook until the meat reaches 165°F (74°C) for chicken or turkey, or 160°F (71°C) for pork.
- Top with more fresh cabbage, cilantro or green onions and your sauces, then fold in half.
Summarized from Pinch of Yum's video. Watch it for the details.
More recipes with
GarlicScallionCabbageTortillaGochujangGround chicken
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