Not your everyday taco...

I know it's horrible...

I've been a tad distracted from blogging, but it's really a good thing.

I've been baking up some sweet yummies, testing out new { lighter } recipes and 

lastly working on a special cupcake project 

{ I'll share more about it soon }

Oh!  And our household has been consumed with POTTY TRAINING!

And my little genius/prince caught on fast, only two days of accidents.  

Now for tackling overnight and when we're away from home.

OKAY!  Now for the tacos that I made last weekend...

Korean-style tacos with quick pickled cabbage

{ hubby and prince approved }

I found the basic recipe for these tacos in the June issue of Cooking Light magazine and 

made a few changes to make it work better for us.

{ INGREDIENTS for tacos }

Serves 4 (serving size: 2 tacos)

1/3 cup sugar

5 tbsp soy sauce

1 tbsp Sriracha chili sauce

2 tbsp fresh lime juice

1 tbsp sesame oil

4 garlic cloves, minced

1 tsp ginger, minced

1 pound ground beef, 93% lean 7% fat

1/8 tsp kosher salt

8 corn tortillas

4 green onions, chopped

4 tbsp cilantro, chopped

1 lime, cut into wedges

{ DIRECTIONS }

--one--

Combine first 7 ingredients in a ziploc bag along with the ground beef.  Marinate 

in refrigerator for 15 minutes, while you make the quick pickled cabbage.

--two--

Empty all contents in bag into a skillet and cook ground beef on medium-high heat

until the hamburger is completely cooked.

--three--

Warm corn tortillas in another smaller skillet, medium-high heat, for approx. 20 

seconds on each side.

{ INGREDIENTS for quick pickled cabbage }

Serves 4 (serving size: 1/3 cup)

3 cups napa cabbage, chopped

1-2 tbsp cilantro, chopped

2 garlic cloves, minced

2 tbsp soy sauce

1/2 cup rice vinegar

1 tbsp sugar

2 tsp Sriracha chili sauce

--one--

Place the cabbage and garlic cloves in a medium bowl and 

mix together, set aside.

--two--

In a small sauce pan bring the soy sauce, rice vingear, sugar and 

chili sauce to a boil.

--three--

Pour the hot vinegar mixture over the cabbage and garlic, toss to coat. 

Let stand for 20 minutes.  In the last couple of minutes, add the cilantro

to the pickled cabbage. 

{ ASSEMBLING the tacos }

Place two tortillas on each of four plates and divide the hamburger mixture evenly

among the tortillas.  Then top with pickled cabbage (divided evenly among the tacos);

lastly sprinkle tacos with green onions and cilantro.

Squeeze fresh lime juice over tacos if you would like to...  I did and it was delicious!

And that's it!  

Quick and easy, with LOTS of flavor...

this recipe has now made it's way into our dinner rotation, it was that good.

Have a wonderful weekend, lovelies!!

FYI, more yummy "hubby and prince approved" recipes to come...