Fish Tacos with Chipotle Lime Crema
I literally have been all over the place. But the only thing keeping me sane right now are these tacos.
These Korean beef tacos that are absolutely to die for.
I don’t know if it’s the Korean beef, the caramelized kimchi or the Sriracha mayo, or the combination of everything neatly tucked in a mini flour tortilla.
It’s just amazing. And I’ve had about 17 of these while packing for my next trip.
Maybe I can pack 3-5 for the flight? The passenger sitting next to me probably won’t mind, right?
FOR THE KOREAN BEEF
2 tablespoons brown sugar
2 tablespoons reduced sodium soy sauce
1 teaspoon sesame oil
1/4 teaspoon crushed red-pepper flakes
Pinch of ground ginger
2 teaspoons vegetable oil
2 cloves garlic, minced
8 ounces ground beef
FOR THE KIMCHI
2 teaspoons sesame oil
1 cup chopped kimchi
1 teaspoon sugar
FOR THE SRIRACHA MAYONNAISE
1/4 cup mayonnaise
1 tablespoon Sriracha
2 teaspoons freshly squeezed lime juice
FOR THE TACOS
12 mini flour tortillas
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro leaves
1/4 teaspoon sesame seeds
DIRECTIONS:
FOR THE KOREAN BEEF: In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.
Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes; set aside.
FOR THE KIMCHI: Heat sesame oil in small skillet over medium high heat. Add kimchi and sugar, and cook, stirring constantly, until caramelized and heated through, about 3-5 minutes; set aside.
FOR THE SRIRACHA MAYONNAISE: In a small bowl, whisk together mayonnaise, Sriracha and lime juice; set aside.
FOR THE TACOS: Serve ground beef mixture in tortillas, topped with kimchi, red onion, cilantro and sesame seeds, drizzled with Sriracha mayonnaise.
