Egg Roll Tacos
Description
There are a ton of similar recipe/ideas out there that involve pressing spiced ground meat onto a tortilla/pita/wrap, grilling/frying them and then loading them up with fixings for a relatively quick and easy meal. Borrowed from Pinch Of Yum, this is one of those…and it had me at chili crisp! – enjoy!
Ingredients
1 lb (454 g) ground chicken, turkey or pork – I used pork this time
3 T. soy sauce
1 T. EACH minced garlic, minced ginger AND chili crisp
1 c. shredded cabbage – I used a cup from a 350 g coleslaw mix and made a quick slaw from the rest to go with the ‘tacos’
~8 small flour tortillas
avocado or sesame oil for cooking – or a mix!
Toppings
– use the remainder of the coleslaw bag for a quick slaw with added corn or chopped apple
– chopped green onion or cilantro
– gochujang and/or more chili crisp
Instructions
In a medium bowl, mix together all of the filling ingredients until well combined, lay out the tortillas on your work surface and drop an equal amount of filling on each. Use the back of a spoon to evenly spread the filling on the tortillas in a thin layer, right to the edges.
Heat up a large skillet over medium-high heat, add a splash of the oil you’re using and once all is good and hot, add a tortilla, meat side down. Cook for 3 minutes, occasionally pressing flat with the back of a spatula, flip and cook for another minute to get the tortilla a lovely brown, then flip back to the meat side for 1 last minute just to be sure all is cooked through.
Remove to a plate, add more oil and repeat until all of the tortillas are done. Serve with your fixings of choice and dive in – super delicious! and so many ways to play with this!
