Taco Tuesday gets an upgrade with these Korean Beef Tacos. Start by making slow cooker Korean beef meatballs which will be topped with a red cabbage slaw and chopped kimchi.
In a bowl, combine the ground beef with the almond flour, flax seed and beaten egg. By hand or with a spoon, mix until uniform. Scoop out 1 tbsp of mixture at a time and roll into balls.
Heat a large skillet with avocado oil. Add 1 tbsp minced garlic and the meatballs. Brown the outside of the meatballs before transferring to a slow cooker.
Pour the sauce over the meatballs and set the timer to the appropriate time until you plan to eat. Ground beef cooks rather quickly, so the lower heat you use in crockpots the better. If you are short on time, cooking on High is okay and the meatballs will be ready in less than 2 hours.
In a mixing bowl, coming the shredded cabbage with 2 tsps of sea salt. Crunch the cabbage with your hands until it becomes glossy.
Add the juice from 1/2 of a lime and the chopped cilantro. Mix to evenly coat and set aside.
In a small bowl combine mayo and sriracha and mix until uniform.
Heat the corn tortillas and store in a kitchen towel or a tortilla holder until ready to use.
In each tortilla, place 2-3 korean beef meatballs.
Top the meatballs with the cabbage slaw, chopped kimchi and sriracha mayo. Sprinkle with sliced scallions. and left over cilantro. Add a squeeze of lime if desired and enjoy!
While I chose to make the beef as meatballs, you could omit the almond flour, flax seed and egg and simple cook up the ground beef in a skillet and add the korean sauce. Additionally, you could use steak instead.