Korean BBQ tacos

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 141.6
  • Total Fat: 3.4 g
  • Cholesterol: 32.3 mg
  • Sodium: 498.9 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 1.3 g
  • Protein: 14.1 g

View full nutritional breakdown of Korean BBQ tacos calories by ingredient
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So good! Korean BBQ made in a crock pot, topped with a fresh slaw and served in a tortilla or lettuce wrap. So good! Korean BBQ made in a crock pot, topped with a fresh slaw and served in a tortilla or lettuce wrap.
Number of Servings: 16


    green onions
    soy sauce
    rice vinegar
    brown sugar
    red pepper flakes
    shredded slaw (bagged)
    canola oil
    sesame oil


to save calories serve as a lettuce wrap instead!
Nutrition info does not include tortilla.


Sear about 2 pounds of beef roast in a pan and transfer to crock pot. Top with the following mixture, whisked together:
5 green onions (white and green parts), thinly sliced
1/3 cup low sodium soy sauce
1/3 cup rice vinegar
1/4 cup dark brown sugar
1 tablespoon fresh ginger, peeled and minced
4 cloves garlic, minced
1/8 teaspoon red pepper flakes
About 2-3 hours before serving, mix together the slaw:
Combine a bag of coleslaw mix with sliced green onions and fresh cilantro. In a separate bowl combine 1/2 c. rice vinegar and 1/4 c. brown sugar. Microwave for about 30 seconds and then stir to make sure the sugar has dissolved completely.
Whisk in 1/2 of the lime's zest and juice, 1 tbl. canola oil (or any light oil- grapeseed etc), 1 tsp. dark sesame oil (a little goes a looooong way), and a dash (or more if you'd like) of sriracha. Pour the sauce down over the cabbage mixture and toss to combine. Cover and refrigerate before serving.
To serve, heat the tortillas, top the beef and enjoy!

Serving Size: 2 lbs of meat makes 16- 2 oz servings

Number of Servings: 16

Recipe submitted by SparkPeople user SHIRLEYBORDEN.


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