1lbKorean 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:
½red onion, sliced thinly
2tbspseasoned rice vinegar
Sriracha Mayo:
½cupmayonnaise
1-2tbspsriracha, to taste
Asian Slaw:
2cupscoleslaw mix, green & purple cabbage and carrots, shredded
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!