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 with the soy sauce, chili crisp, garlic, ginger and the cabbage-carrot mix 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, cook the tacos meat-side down for 3-4 minutes until browned.
- Flip to the tortilla side for 1 minute to turn it lightly golden, then flip back meat-side down to make sure the meat is cooked through. Chicken or turkey should reach 165°F (74°C); pork should reach 160°F (71°C).
- Top with more fresh cabbage-carrot mix, cilantro or green onion, and sauce, 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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