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One-Pan Beef Stir-Fry Tacos with Tangy Slaw, Sriracha Mayo & Crispy Fried Onions

We’re always up for a sweet and savory dinner pairing, and these genre-defying tacos are just that. Chicken breast strips are cooked in a sweet soy glaze until the glaze is sticky and the chicken is tender. They’re stuffed into steamy tortillas, along with a tangy, cilantro-flecked cabbage slaw. Of course, we’d never skip out on taco toppings, and these ones don’t disappoint: There’s creamy, spicy sriracha mayo and crispy fried onions. It’s all ready in just 15 minutes—life is sweet (and savory), friends.

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Easy Prep Quick Easy Cleanup Summer lunches dinners
Prep: 15 mins
Cook: 5 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 0.25 oz cilantro
  • 4 oz shredded red cabbage
  • 5 tsp rice wine vinegar
  • 1 long green pepper
  • 10 oz ground beef
  • 4 tbsp sweet soy glaze
  • 2 tbsp mayonnaise
  • 1 tsp sriracha
  • 6 flour tortillas
  • 1 crispy fried onions
  • 1.5 tsp sugar
  • 1 tsp cooking oil
  • salt
  • pepper
  • 0.25 oz cilantro
  • 8 oz shredded red cabbage
  • 5 tsp rice wine vinegar
  • 2 long green peppers
  • 20 oz ground beef
  • 8 tbsp sweet soy glaze
  • 4 tbsp mayonnaise
  • 1 tsp sriracha
  • 12 flour tortillas
  • 2 crispy fried onions
  • 3 tsp sugar
  • 1 tsp cooking oil
  • salt
  • pepper

Instructions

  1. • Wash and dry produce.
    • Roughly chop cilantro. Halve, core, and thinly slice
    green pepper.
    • In a medium bowl, toss together cabbage, half the
    vinegar (all for 4 servings), half the cilantro, 1 tsp sugar
    (2 tsp for 4), and a pinch of salt until thoroughly combined.
  2. • Heat a drizzle of oil in a large pan over medium-high
    heat. Add green pepper and cook, stirring, until slightly
    softened, 2-3 minutes.
    • Add beef* and season with salt and pepper. Cook,
    breaking up meat into pieces, until browned and cooked
    through, 4-6 minutes.
    • Stir in 2½ TBSP sweet soy glaze (5 TBSP for 4 servings)
    and ½ tsp sugar (1 tsp for 4). (TIP: Be sure to measure the
    sweet soy glaze—we sent more.) Cook until everything
    is coated and glaze has thickened, 1-2 minutes. Remove
    from heat.
  3. • Meanwhile, in a small bowl, combine mayonnaise with
    Sriracha to taste. Season with salt and pepper.
    • Wrap tortillas in damp paper towels and microwave until
    warm and pliable, 30 seconds.
  4. • Divide tortillas between plates and fill with beef stir-fry
    and slaw (draining first). Top with Sriracha mayo, crispy
    fried onions, and remaining cilantro. Serve.
    Ground Beef is fully cooked when internal temperature reaches 160º.