TACO FILLING

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1 lb. ground chicken, turkey, or pork

3 Tbsp. soy sauce

1 Tbsp. chili crisp

1 Tbsp. garlic paste (or 2 cloves garlic, grated)

1 Tbsp. ginger paste (or a ½-inch piece ginger, grated)

1 c. shredded cabbage and carrots mix

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GOCHUJANG MAYO

1 Tbsp. Gochujang

½ c. Mayo

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TO SERVE

8 small flour tortillas

3 tbsp. avocado oil or toasted sesame oil

More fresh cabbage / carrot mix (can use the same bag from before!)

Cilantro, chopped

Green Onions, chopped

Chili crisp

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1. Pulse garlic & cabbage/carrot mix in the food processor. Add the rest of the taco filling ingredients & mix only to combine.

2. Press the mixture onto one side of the tortillas. Complete as many as possible before cooking.

3. Heat a skillet over medium high heat. Add the oil. Working in batches, add the tacos, meat-side down, and cook for 3-4 minutes until they are browned. Flip to the back side for 1 minute to get the tortillas a bit golden, and then finish with one more flip to being meat-side down to ensure it’s cooked through. (165 degrees for chicken and turkey, 160 for ground pork.)

4. While these cook, combine ingredients for gochujang mayo.

5. Top with more fresh cabbage, cilantro or green onions, and your sauces of choice. Fold in half – it eats kind of like a hybrid between a taco and sandwich, but tastes like an eggroll.