Korean BBQ Rib Tacos
Ready to take your taco game up a notch? These MorningStar Farms® Korean BBQ Riblets tacos with chili pickles will bring the sauce and the fire to your next Taco Tuesday.
Ingredients
- Rib Tacos:
- 1 pack Morningstar Farms® Korean BBQ Riblets
- 2 cups shredded cabbage mix (green cabbage, carrot, red cabbage blend)
- 2 tablespoons cilantro, steamed and chopped
- 3 tablespoons rice wine vinegar
- 2 teaspoons sugar
- 1 tablespoon fish sauce
- 2 teaspoons sesame oil
- 6 tortillas, 4- or 5-inch, corn or flour
- 1 lime, cut into 6 wedges
- 2 tablespoons green onions, sliced thinly
- 1 1/2 cup chili pickles (sub recipe below)
- Chili Pickles:
- 1 cucumber, seedless
- 2 teaspoons salt, kosher
- 1 tablespoon red chili paste
- 1/4 cup rice wine vinegar (or apple cider vinegar)
- 1 tablespoon granulated sugar
- 1 teaspoon sesame oil
Directions
Rib Tacos:
1. Heat up the MorningStar Farms® Korean BBQ Riblets according to the package. Once hot, slice each piece lengthwise along the separation into 3 “bone” slices (6 “bones” total). Keep hot.
2. While the riblets heat, mix the cabbage mix, chopped cilantro, vinegar, sugar, fish sauce and sesame oil together in a mixing bowl. Let sit for at least 10 minutes to marinate and soften.
3. Lightly toast the tortillas and place in a holder or lay flat on the counter. Fill each taco with 1/4 cup of the cabbage mix and top each with one of the Korean BBQ riblet “bones”. Fold over. Repeat for the rest of the tacos.
4. Garnish with lime wedge and green onions. Top each taco with 4-5 slices of chili pickles
Chili Pickles:
1. Slice the cucumber in half, and then about ¼ inch thick half-moon slices.
2. In a mixing bowl, toss together the rest of the ingredients and mix briefly.
3. Add the cucumbers and toss again.
4. Allow to macerate for at least 10 minutes before serving. Store well chilled and covered.
