Gochujang Beef Tacos with Kimchi Salsa
May is Salsa Month! This dish with its Korean-style kimchi salsa adds flair to an all-time favorite Mexican dish.
Servings: 4
Calories: 320kcal
Ingredients
- ½ pound ground beef, 90% lean
- 1 tablespoon vegetable oil
- 1 tablespoon cumin powder
- ¼ teaspoon kosher salt*
- ½ tablespoon gochujang chili sauce**
- 1 teaspoon sesame oil
- 8 taco shells
- Iceberg lettuce, shredded
- ½ cup light sour cream
- 1 cup diced avocado
- ½ cup shredded cheddar cheese
Kimchi Salsa:
- 1 cup diced tomato
- 1 cup chopped napa cabbage
- ½ cup finely chopped cilantro
- 1 teaspoon sesame oil
Instructions
- In a medium skillet over medium-high heat, cook ground beef with vegetable oil, 3–5 minutes. Add cumin, salt, chili sauce and sesame oil; stir-fry 5 minutes.
- Combine all kimchi salsa ingredients in a bowl; mix well.
- Warm the taco shells in oven for a few minutes. Fill shells with cooked beef, lettuce, sour cream, avocado, kimchi salsa and cheese.
- *Cathlyn likes to use a Hawaiian sea salt called Hawaii Kai’s coffee salt**Make a traditional Korean gochujang chili paste by mixing 1 tablespoon Sriracha sauce with ½ tablespoon miso paste and 1 tablespoon ketchup
Nutrition
Calories: 320kcal | Carbohydrates: 17g | Protein: 19g | Fat: 23g | Sodium: 425mg | Fiber: 5g | Sugar: 3g