Soy Meat Asian Tacos Recipe
John and I have been eating soy based meat alternatives for the past few years now and it’s one of my favorite products. Give it a try if you've never had it before - it might surprise you! This recipe is ideal if it’s your first time using it too, it's packed with flavor. Salty, sweet and spicy all in one taco.
This recipe is already super simple but it can be simplified even more - if slaw isn't your thing, or you just don't have the time to make it, sub out some store bought kimchi as the crunchy topper instead. Whenever I’m using raw red onion in a recipe, like a slaw or guacamole, I always let the onion sit in some lime juice and salt to draw out the flavor. This slaw is delicious and only gets better the longer it sits. Make extra and save some for the next day since the leftovers taste even better.
Recipe featured on Rachael Ray's Meals in Minutes.
Ingredients
For The Slaw Topping:
- 1 small red onion, thinly sliced
- Juice of 2 limes
- Salt and pepper
- 1 tablespoon of sesame oil
- 1 tablespoon of honey, agave or sugar
- ¾ pound red cabbage, thinly shredded
- ½ cup combined cilantro and mint leaves, chopped
- 2 teaspoons of chili crisp or chili oil
For The Crema:
- ¾ cup crema or sour cream
- 3 tablespoons of Sriracha or other hot sauce of choice
- Juice of 1 lime
- 1 clove of garlic, grated
For The Tacos:
- 3 tablespoons of soy sauce
- 1 tablespoon of dark soy
- 1 tablespoon of sesame oil
- 3 tablespoons of pourable light brown sugar
- 1 ½ inches of ginger, grated
- 4 cloves of garlic, grated or chopped
- 1 tablespoon of chili oil or chili crisp
- 1 tablespoon of peanut or canola oil
- 2 packages of soy based ground beef alternative or 1 ½ pounds of 80% lean ground beef
- 16 small flour or corn tortillas, about 6 inches in diameter
- Kimchi, to serve, optional
- Scallions, thinly slice on the bias, optional
- Fresno peppers, thinly sliced, optional
- Radishes, thinly sliced, optional
Directions
For The Slaw Topping:
In a medium bowl, toss together the onion, lime juice and salt and pepper. Let sit for about 20 minutes then add in sesame oil, sweetener of choice, cabbage, herbs and chili crisp or oil. Toss to combine and reserve until ready to serve.
For The Crema:
Combine all ingredients together in a food processor or blender and place in a squeeze bottle or serving bowl. Reserve until ready to serve.
For The Tacos:
In a small bowl, whisk together the soy sauces, sesame oil, sugar, ginger, garlic, and chili oil or crisp to make the sauce. Reserve for later.
Preheat a large cast iron skillet or other large deep skillet over medium-high heat with the tablespoon of peanut or canola oil. Brown and crumble the soy based beef or beef. Once browned and cooked through, stir in the sauce and a splash of water. Cook for a few minutes more to allow the flavors to combine and the liquid to absorb.
Char tortillas over an open flame burner if you have a gas range or in a hot cast iron skillet. Wrap in a clean cloth napkin or kitchen towel to keep warm.
To build each taco, stack 2 tortillas on top of each other and then fill with soy based beef or regular beef and top with slaw or kimchi, scallions, peppers or radishes and a drizzle of crema.
