Brandon's Egg Roll Tacos

Ingredients

• 1 lb. ground chicken, turkey, or pork
• 3 tablespoons soy sauce
• 1 tablespoon chili crisp
• 1 tablespoon garlic paste (or 2 cloves garlic, grated)
• 1 tablespoon ginger paste (or a 1/2-inch piece ginger, grated)
• 1 cup shredded cabbage and carrots mix (great time to use a store-bought coleslaw or salad mix, where the base is cabbage)
• 6-8 small flour tortillas (I like the Mission Street Taco ones for this)
• 2-3 tablespoons avocado oil or toasted sesame oil
• More fresh cabbage / carrot mix (can use the same bag from before!)
• Fresh cilantro or green onion
• Chili crisp
• Gochujang sauce

Method

1. Combine the ground meat, soy sauce, chili crisp, garlic paste, ginger paste, and shredded cabbage/carrot mix by hand until evenly mixed.
2. Press a portion of the meat mixture onto one side of each tortilla; prep all tortillas before cooking.
3. Heat oil in a skillet over medium-high heat. Cook tortillas in batches, meat-side down first for 3-4 minutes until browned, then flip to crisp the tortilla side for about 1 minute, and flip back to meat-side down briefly to ensure the meat reaches a safe internal temperature (165°F for chicken/turkey, 160°F for pork).
4. Top each taco with fresh cabbage mix, cilantro or green onion, and desired sauces like chili crisp or gochujang. Fold in half to serve.