Life really should revolve around tacos. Ok, And Margaritas…. really it’s about the Margaritas. Ok, it’s the
hilarity good times that often ensue around tacos and Margaritas. Mexican tacos, Thai tacos, and these, Korean BBQ tacos… yummmmmmm. On a Tuesday? Absolutely, duh. But, actually I think at Witzend we eat some form of tacos at least twice a week. Then there are leftovers… then we have to read Dragons Love Tacos, and then it’s time for tacos to come back round on the menu again so pretty much life is good, and all about tacos… and Margaritas… OK, maybe really it IS all about the Margaritas. Either way, I am giving you my secret (cheater) version below. Because, they are YUMMY and because sometimes we just don’t have time to go full on scratch sourcing and cooking.
PS… for the slaw you can cheat a whole step further and buy a package of colorful slaw mix but here I am going big and stick with my original version.
Olé friends, it’s time to get all sorts of ‘Goengjanghan’ * up in here.
*That’s apparently Korean for ‘Fabulous’ btw
KOREAN SHORT RIB TACOS WITH RAINBOW SLAW & SRIRACHA CREAM
FOR THE TACOS
2 Corn Tortillas per taco
1 Package of Trader Joe’s Korean Short Rib Tacos (from the Freezer Section) Grilled until Cooked and Charred nicely
Handful of Fresh Arugula
Chopped Roasted Peanuts
Sliced fresh Avocado
Fresh Radishes (sliced paper thin)
Thin Sliced Fresh Jalepenos (with or without seeds)
A big swill (or 4) of your favorite Margarita
MINTED RAINBOW SLAW
1/3 head Napa Cabbage Julienned
1/3 head Red Cabbage Julienned
1 fresh Yellow Pepper Julienned
1 Fresh Red Pepper Julienned
½ Red Onion Julienned
1 Carrot Shredded
4 Green Onions (Scallions) Sliced thin on a diagonal
small handful of Fresh Cilantro minced
Large handful of Fresh Mint Minced
1 clove garlic minced
1 tsp Fresh Ginger minced to almost a paste
3 Tblsp Soy Sauce (I use reduced sodium)
3 Tblsp Light rice Wine Vinegar
2 Tblsp Agave or Honey
1 Tblsp Toasted Sesame Oil
1 tsp Sriracha (more if you like to be mind blown)
Pinch of Kosher Salt and a few turns of a Pepper Mill
Put all veggies into a large bowl and toss until pretty. In a separate bowl whisk together all of the dressing ingredients (EXCEPT THE OIL). Gradually add in the oil and whisk steadily and swiftly until emulsified. Pour the dressing over the slaw mix and stir to fully combine. Refrigerate for at least an hour. TIP* don’t make the slaw more than 3-4 hours in advance otherwise the amazing crunchiness of the fresh veg starts to deteriorate. On the other hand we had these as leftovers the next day and they were still amazing. Be sure to give the slaw a last good stir before serving.
1 Tblsp Sriracha Sauce
2 Tblsp Sour Cream
1 Tblsp Mayo
1 Tbslp Rice Wine Vinegar
Dash of Kosher Salt
Whisk all Sauce ingredients briskly until fully incorporated. Refrigerate until needed. This sh*t is awesome on just about everything (including grilled veggies btw) so feel free to double the batch and also feel free to up the Sriracha for a bigger bang.
LETS MAKE SOME TACOS:
Take a giant gulp of your frosty margarita and fire up a nonstick Teflon fry pan on your stove to medium high heat. Gently spray each tortilla on one side with Canola Oil, Pam, or whatever spray you use. I use a Misto refillable sprayer with Canola Oil. When the pan is crazy hot and almost smoking place the tortillas into the pan oiled side down. Spray the top side While you are waiting for the bottom to brown. When the tortilla is showing beautiful brown spots on the bottom give her a flip and show the same love to the other side. Remove from the pan when both sides are pretty and set aside in a tortilla warmer or on a plate covered in foil. Repeat until you have enough to feed an army, I mean your family and friends.
Julienne the Korean Short Ribs you just pulled off the grill – discarding the small bones and place in a serving dish – covered if needed.
Take 2 of your Pretty Fired Corn Tortillas and place a few leaves of fresh Arugula. Layer on your favorite fixings listed above (sliced jalapenos, radishes, avocado, etc.) Top that layer with a little helping of slaw mix. Add on top strips of the Sliced Short Ribs and top with Sriracha Cream and chopped Peanuts. Feel free to add a little squeeze of fresh lime, it takes it up a notch further in the fresh department.
Take another taste of that chilly margarita and enjoy!