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Mix the ground meat, soy sauce, chili crisp, garlic, ginger, and veggies together. I just mix it all up with my hands.
Press the mixture onto one side of the tortillas. I find it easiest to do all of them at once, before you start cooking them.
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.)
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. I these with the gochujang sauce!