Mini Korean Tacos
These delicious mini Korean tacos with tender beef, crunchy slaw, and sriracha mayo are super flavorful and perfect for game-day.
These tasty mini Korean tacos tacos are a clean-out-my-fridge recipe that I made for a recent lunch. I had leftover Korean flanken short ribs in the fridge along with a cabbage mix that needed to be used up. I grabbed some tortillas, made some quick pickled onion and sriracha mayo, and threw these flavorful tacos together. My husband, son, and I thought they were amazing and we devoured every last bite.
How to Make Mini Korean Tacos
Marinate and cook the flanken ribs. Click here for the recipe and instructions. Side Note: If you can’t find short ribs, you can use any cut of beef you want with the marinade.
Set the cooked beef aside to cool. Remove and discard the bones then dice the meat into small bits. Side Note: If you are using leftover meat, after dicing, heat the meat in a large skillet over medium-high heat for a few minutes until hot and sizzling.
Make the quick pickled onion. Click here for recipe and instructions; set aside to allow flavors time to mingle.
Make the sriracha mayonnaise by combining the mayonnaise and sriracha together, until well combined; set aside to allow flavors time to mingle.
Make the Asian slaw by placing the coleslaw mix, green onions, and cilantro in a bowl.
In small glass jar, combine the rice vinegar, soy sauce, toasted sesame oil, lime juice, ginger, soy sauce, and minced garlic. Seal with the lid and shake well. Right when you are ready to serve, pour the dressing over the coleslaw mixture and toss to coat evenly. Sprinkle with sesame seeds if desired. Side Note: Don’t mix the coleslaw with the dressing until right before serving or the slaw will become soggy.
To prepare the tacos, heat the mini flour tortillas over a gas flame for several seconds on each side (if possible) or in the microwave for a few seconds until pliable.
Slather the tortilla with some sriracha mayonnaise, followed by some diced beef short rib and some Asian slaw. Top with some green onion, sliced serrano (optional), and toasted sesame seeds. Serve immediately with additional sriracha mayo, cilantro, and lime wedges on the side. Enjoy!
Equipment
Ingredients
Beef:
- 1 lb Korean flanken ribs, cooked, bones removed, and diced, *Click up above for the recipe link ***If you can't find short ribs, you can use any cut of beef with the marinade.
Pickled Onions:
- ½ red onion, sliced thinly
- 2 tbsp seasoned rice vinegar
Sriracha Mayo:
- ½ cup mayonnaise
- 1-2 tbsp sriracha, to taste
Asian Slaw:
- 2 cups coleslaw mix, green & purple cabbage and carrots, shredded
- 2 green onions, sliced
- ¼ cup fresh cilantro leaves, chopped
Asian Dressing:
- 3 tbsp seasoned rice vinegar
- 1 tbsp soy sauce
- 1 tbsp toasted sesame oil
- Juice from ½ a lime
- 1 tsp fresh ginger, minced (or paste)
- 1 clove of garlic, minced
Remaining Ingredients:
- Mini flour tortillas
- Green onions, sliced
- Serrano pepper, sliced thinly
- Toasted sesame seeds
- Cilantro, chopped
- Lime wedges
Instructions
- Marinate and cook the flanken ribs. Click here for the recipe and instructions. Side Note: If you can't find short ribs, you can use any cut of beef you want with the marinade.
- Set aside to cool. Remove and discard the bones then dice the meat into small bits. Side Note: If you are using leftover meat, after dicing, heat the meat in a large skillet over medium-high heat for a few minutes until hot and sizzling.
- Make the pickled onion by combining the sliced onion with seasoned rice vinegar; set aside to allow flavors time to mingle.
- Make the sriracha mayonnaise by combining the mayonnaise and sriracha together, until well combined; set aside to allow flavors time to mingle.
- Make the Asian slaw by placing the coleslaw mix, green onions, and cilantro in a bowl.
- Make the dressing by combining in small glass jar the rice vinegar, soy sauce, toasted sesame oil, lime juice, ginger, soy sauce, and minced garlic. Seal with the lid and shake well. Right when you are ready to serve, pour the dressing over the coleslaw mixture and toss to coat evenly. Sprinkle with sesame seeds if desired. Side Note: Don't mix the coleslaw with the dressing until right before serving or the slaw will become soggy.
- To prepare the tacos, heat the mini flour tortillas over a gas flame for several seconds on each side (if possible) or in the microwave for a few seconds until pliable.
- Slather the tortilla with some sriracha mayonnaise, followed by some diced beef short rib and some Asian slaw. Top with some green onion, sliced serrano (optional), and toasted sesame seeds. Serve immediately with additional sriracha mayo, cilantro, and lime wedges on the side. Enjoy!
They look fingerlikcingly delicious!
You whipped up a great looking and creative meal.
Great with these beautiful dishes, I don’t know how to cook but you inspired me
I want to eat the whole world.