Ingredients

• For The Tacos:
• 3 cloves garlic, minced
• 1 1/2 tablespoons grated fresh ginger
• ½ pound lean ground beef
• ½ pound lean ground pork
• 1 medium onion, chopped
• 1 tablespoon canola oil
• 1 tablespoon low-sodium soy sauce (or Tamari)
• 2 tablespoons light brown sugar
• 1 tablespoon Gochujang Korean chili sauce (or use Sriracha or Chili Garlic Sauce)
• 1 teaspoon salt and pepper
• ½ teaspoon crushed red pepper flakes
• 24 Old El Paso Mini Taco Boats
• 2 green onions, sliced for garnish
• Lime wedges for garnish
• Toasted Sesame seeds for garnish
• For The Spicy Asian Slaw:
• 1/2 head purple cabbage, thinly sliced
• 1/2 head savoy cabbage, thinly sliced
• 5 ounces shredded carrots (about 2 medium carrots)
• 1 tablespoon minced fresh ginger
• 2 jalapeño peppers, julienned (remove seeds and veins)
• 5 green onions, thinly sliced on the angle
• For The Slaw Dressing:
• 1/2 cup rice vinegar
• 2 tablespoons Gochujang Korean chili sauce (or use Sriracha or Chili Garlic Sauce)
• 3 tablespoons light brown sugar
• 2 tablespoons Dijon mustard
• 1/3 cup extra virgin olive oil
• 1/2 teaspoon salt and pepper
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce