Description
A bold, flavor-packed twist on taco night featuring juicy Korean BBQ-glazed meatballs, tangy cabbage slaw, and creamy sriracha mayo, all wrapped in warm tortillas. Perfect for weeknights, parties, or anytime you crave something different.
Ingredients
1 lb ground beef or pork
½ cup breadcrumbs
1 large egg
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon soy sauce (for meatballs)
¼ cup gochujang
2 tablespoons soy sauce (for sauce)
2 tablespoons brown sugar or honey
1 tablespoon rice vinegar (for sauce)
1 teaspoon sesame oil (for sauce)
2 cups shredded cabbage
½ cup shredded carrots
1 tablespoon rice vinegar (for slaw)
1 teaspoon sesame oil (for slaw)
¼ cup green onions, chopped
8 small flour tortillas
2 tablespoons sesame seeds
¼ cup mayonnaise or sriracha mayo
Instructions
1. Combine ground meat, breadcrumbs, egg, garlic, ginger, and soy sauce in a bowl. Mix just until combined.
2. Form into small meatballs and bake or air fry at 400°F for 12–15 minutes.
3. In a saucepan, whisk gochujang, soy sauce, brown sugar, vinegar, and sesame oil. Simmer until thickened.
4. Toss cooked meatballs in the BBQ glaze until well coated.
5. In a separate bowl, mix cabbage, carrots, vinegar, and sesame oil for the slaw.
6. Warm tortillas. Add slaw, glazed meatballs, a drizzle of mayo, and top with green onions and sesame seeds.
7. Serve immediately and enjoy!
Notes
Don’t overmix the meatball mixture—this helps them stay juicy.
Add the slaw right before serving to keep it crunchy.
Adjust spice by reducing gochujang or skipping sriracha mayo.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking or Air Frying
- Cuisine: Korean Fusion
Nutrition
- Serving Size: 1 taco
- Calories: 290
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg
Keywords: Korean BBQ, tacos, meatballs, Asian-inspired