• Bradley & Alyssa

Bring the Fiesta Home this Cinco de Mayo: Korean BBQ Tacos

Of course, the one year Cinco de Mayo and Taco Tuesday fall on the same day, we are quarantined to the confines of our homes, left staring vapidly into the depth of our fridge for something semi-palatable. It leaves us dreaming distant memories of Taco Tuesday's past, ordering one-too-many margaritas while waiting in an hour queue for a table at "name your favorite Mexican restaurant." 

But since we are firmly riding the positivity train (deep breath, trying), we decided to take creative liberties behind the tacos we were going to serve ourselves this year. 

Fish? Al pastor? Roasted veggie? All exceptional options, but also very much expected on a typical Cinco de Mayo. And can we all agree? This is no normal Cinco de Mayo thanks to quarantine life (just had to pause and ask myself, have I showered yet this week?)

That's why we landed on making Korean BBQ tacos this year. While a bit out-of-the-ordinary, it's utterly poetic to our newly accustomed lifestyles full of Zoom dates with friends, sweatpants for work attire, and a sleeve of Oreos for breakfast (no judgment). So grab your Cinco de Drinko and give this recipe a try. Ole!

Course: Entree

Servings: 4-8



Taco Fixings

  • 3 scallions, chopped

  • 2 radishes, thinly sliced

  • 1 cup shredded red cabbage

  • 1 large shredded carrot

  • Sesame seeds (toasted, optional)

  • 1-2 garlic clove(s), minced

  • 6-8 corn tortilla

  • Cilantro, to taste

  • Crushed honey-roasted peanuts


  • 1 cup of soy sauce/coconut aminos

  • ¾ cup dark brown sugar

  • 2 tablespoons minced garlic

  • 1 tablespoon rice wine vinegar

  • 1 tablespoon Sriracha

  • 1 teaspoon freshly grated ginger

  • 1 tablespoon toasted sesame oil

  • 2 teaspoons black pepper

  • 1 tablespoon cornstarch

  • 1 tablespoon water


1. Plan ahead at least one night before you want to cook these tacos. Start by making the marinade and then letting your tempeh or short ribs soak up all of that goodness overnight. We recommend soaking for 24 hours if you're making short ribs.

2. For the marinade: put everything (except the water and cornstarch) into a pot and bring to a boil.  While doing so whisk cornstarch and water until it dissolves, then pour into boiling mixture, reduce to medium-low until sauce is thick for 3-5 min.

3. Take out your protein the next day. To cook the short-ribs, we used an Instapot. Pour the contents into the Instapot and set on the manual function for 45 minutes. If you are making the Tempeh, we used an air fryer (but an oven can also be used). Heat at 330 degrees for 15 minutes.

4. While your protein is cooking, it's time to prep your taco fixings. This would be a great time to use your mandoline to thinly slice the radishes. Then, grate the carrot and chop the rest of your vegetables.

5. Optional, but worth it step: preheat the oven to 350 degrees and toast the sesame seeds.

6. Grab a pan, set stovetop on low heat and heat up your tortillas.

7. When your timer goes off for the Instapot and/or air fryer, you can start to construct your tacos. For the short ribs you will want to break up meat with your fork.

8. Assemble and enjoy! ;)

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