KOREAN BBQ BEEF TACOS

INGREDIENTS:

4-6 Mission® Street Tacos Flour Tortillas, warmed
1 lb trimmed hangar steak – sliced thin

MARINADE:

1/2 large Fuji apple or asian pear, grated (with juices)
2 garlic cloves, minced
2 Tbsp. rice vinegar
2 Tbsp soy sauce
1 Tbsp. red chili flake
1 Tbsp. light brown sugar
1 Tbsp. sesame oil
4 Tbsp. oil
2 Tbsp. kosher salt

KIMCHI:

½ Napa cabbage, shredded
2 Tbsp. kosher salt
1 Tbsp. chili paste (like sambal olek)
½ c carrot, grated
1 clove garlic, minced
1 tsp. ginger, grated
¼ c. rice vinegar
2 tsp. brown sugar

OPTIONAL, FOR GARNISH:

2 Tbsp. toasted sesame seeds
2 scallions, sliced thin

INSTRUCTIONS:

1. Combine marinade ingredients in a large bowl. Add hangar steak slices and marinade for at least 30 minutes, overnight is best.

2. To make kimchi: combine shredded cabbage and kosher salt. Let kimchi rest for 15-20 minutes at room temperature.

3. Drain and discard excess liquid. Add remaining kimchi ingredients to cabbage and toss to coat evenly. Marinade for at least 30 minutes (again, overnight is best).

4. To cook hangar steak: over medium high heat, preheat cast iron skillet with 2 tbsp oil until oil is shimmering.

5. Without overcrowding the pan, place half of the steak into the hot skillet. Season with salt and cook until lightly browned, about one minute. Flip steak slices to continue cooking evenly on both sides, until crisp around the edges. Set aside. Repeat with remaining steak.

6. Warm Mission® Street Tacos flour tortillas on an ungreased skillet over medium-high heat for 10-15 seconds on each side.

7. Build tacos starting with crispy beef, kimchi, scallions and toasted sesame seeds.

Makes 4-6 street tacos

JAPANESE CHICKEN PONZU TACOS

INGREDIENTS:

4-6 Mission® Street Tacos Flour Tortillas, warmed
1 lb. boneless skinless chicken tenders
1/2 c. ponzu

GARLIC PONZU SAUCE:

1 Tbsp. sesame oil
1 head of garlic, minced
1/4 c. water
2 Tbsp. ponzu
1/2 c. soy sauce
1/3 c. brown sugar

PICKLED CUCUMBER SALAD:

1 cucumber, sliced thin
1/2 c. rice vinegar
1/3 c. water
2 scallions sliced thin
1 Tbsp. black sesame seeds
Pea shoots (optional) for garnish

INSTRUCTIONS:

1. To make pickled cucumber salad: Combine sliced cucumbers with  rice vinegar, water, black sesame seeds and scallions. Let sit for an hour or more depending on desired pickling.

2. In a large bowl, marinate chicken in ponzu for at least 30 minutes.  If marinating overnight, cover bowl and place in fridge.

3. Preheat oven to 375˚ F degrees.

4. Place marinated chicken in oven safe/cast iron skillet. Roast uncovered for about 30 minutes or until chicken is evenly browned. Tear/dice chicken to bite sized pieces.

5. To make garlic ponzu sauce: in a small sauce pan, heat sesame oil and cook garlic until slightly brown. Add water carefully, ponzu sauce, soy sauce and brown sugar. Stir constantly until sugar dissolves, then set aside to cool slightly.

6. Assemble taco with chicken and a generous amount of garlic ponzu sauce. Add pickled cucumber salad and top with pea shoots. Serve with additional sauce if desired.

Makes 4-6 street tacos

GREEK LAMB & FETA TACOS

INGREDIENTS:

4-6 Mission® Street Tacos Flour Tortillas, warmed
1 lb. ground lamb
4 oz. feta cheese, crumbled
1/2 c. chopped mint
Vegetable oil, for frying
1 cucumber, sliced thin, lengthwise
1/8 c. chopped italian parsley
2 oz. feta cheese, for garnish

YOGURT SAUCE:

8 oz. plain greek yogurt
2 cloves of garlic, minced
1/8 c. chopped dill
1/4 c. chopped mint

INSTRUCTIONS:

1. In a large mixing bowl, combine ground lamb, crumbled feta and mint. Using hands, roll/shape into half dollar-sized meatballs.

2. Heat about 1/2 inch of oil in frying pan. Without over-crowding the pan, fry meatballs about 1 minute per side, or until golden brown on all sides. Place on paper towel-lined plate.

3. While meatballs are resting, make yogurt sauce by combining yogurt, garlic, dill and mint.

4. Assemble tacos by spreading yogurt sauce, adding meatballs,  sliced cucumbers, additional feta, and chopped parsley.

Makes 4-6 street tacos

THAI TOFU TACOS

INGREDIENTS:

4-6 Mission® Street Tacos Flour Tortillas, warmed
1/2 c. rice wine vinegar
1/4 c. water
1/2 medium red onion, slivered
1 14 oz. can coconut milk
2 oz. red curry paste
6 oz. tofu, drained, cut into cubes
1 c. la choy crispy rice noodles
1/4 c. sliced pepperoncini/small pickled peppers
1/2 c. chopped cilantro
1/2 c bean sprouts
lime wedges, for garnish

INSTRUCTIONS:

1. In a medium sized mixing bowl, combine rice vinegar, water,  and slivered red onions to quick pickle. Let sit for an hour or more depending on desired pickling.

2. In a small sauce pan, whisk together coconut milk and red curry paste, bring to boil. Stir in tofu and allow to simmer for a few minutes. Turn off stove, set pan aside away from heat.

3. Assemble taco with tofu and red curry. Top with pickled red onion, crispy rice noodles, bean sprouts and sliced pepperoncini.

4. Garnish with chopped cilantro and lime wedges.

Makes 4-6 street tacos

MEDITERRANEAN FALAFEL TACO

INGREDIENTS:

4-6 Mission® Street Tacos Corn Tortillas, warmed
1 box store bought falafel
4 oz. hummus
1/2 cucumber, julienned
4 oz. garlic tzatziki sauce

PARSLEY SALAD (TABBOULEH):

1 bunch parsley, finely chopped
1 Roma tomato, diced
1/4 white onion, finely diced
2 Tbsp. fresh lemon juice
Salt & pepper, to taste

INSTRUCTIONS:

1. Make falafel according to package instructions, set aside.

2. To make parsley salad (tabbouleh) combine chopped parsley, diced tomatoes, diced onion, lemon juice, and salt and pepper to taste.

3. Assemble tacos by spreading hummus, then layering falafel, tabbouleh and julienned cucumbers.

4. Serve with tzatziki sauce.

Makes 4-6 street tacos

JAMAICAN JERK SHRIMP TACO

INGREDIENTS:

JERK SHRIMP:

4-6 Mission® Street Tacos Corn Tortillas, warmed
2 Tbsp. melted butter
1 lb. raw shrimp, peeled and deveined
3 Tbsp. Jamaican jerk seasoning
2 Tbsp. oil
2 c. shredded cabbage
½ lime, cut into wedges for garnish

TROPICAL SALSA:

1/2 c. diced mango and/or pineapple
1/4 c. chopped cilantro
1/3 c. slivered red onion
½ lime

INSTRUCTIONS:

1. To prepare salsa: Combine mango (or pineapple), cilantro,
red onion and half of a squeezed lime. Set aside.

2. In medium sized bowl toss together melted butter, raw shrimp, and Jamaican jerk seasoning

3. Preheat skillet to medium high and add oil. Fry shrimp in preheated pan for about 2 minutes on each side, or until golden crusted.

4. Assemble tacos by layering shrimp, cabbage and mango salsa.

5. Serve with lime wedges.

Makes 4-6 street tacos

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