Description
These Asian Fusion Tacos combine seasoned Eat Curious Dehydrated Mince with a crisp, tangy slaw for the perfect balance of subtle heat and refreshing crunch. The Eat Curious Mince is sautéed with garlic, fresh ginger, soy sauce, sesame oil, and a touch of sriracha, then finished with spring onions for freshness. The slaw, made up of shredded red cabbage, carrot, and spring onions, is tossed in rice vinegar, sesame oil, soy sauce, and sesame seeds for a light, zesty finish. Piled onto warm taco shells, every mouthful is packed with flavour!
THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS DEVELOPMENT CHEF LIAM
Chef Liam is a skilled culinary problem-solver who transforms complex school food standards into practical, scalable recipes that are both compliant and crowd-pleasing. With a sharp eye on budget, nutrition, and taste, he crafts flavourful, cost-effective meals that accommodate dietary restrictions, portion requirements, and the realities of limited kitchen resources. By innovating with seasonal ingredients and balancing every penny with every nutrient, Chef Liam ensures students receive meals that are satisfying, wholesome, and consistently well-executed.
Ingredients
For the Asian Slaw:
1/4 red cabbage, finely shredded
1 carrot, julienned
2 spring onions, thinly sliced
2 tbsp rice vinegar
1 tbsp sesame oil
1 tsp soy sauce
1 tsp sesame seeds
Salt to taste
For the Filling:
40g Eat Curious Mince
120ml water (or stock / browning)
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp sriracha (adjust to taste)
2 spring onions, chopped
To assemble:
4 small soft tortillas
Sriracha mayo (2 tbsp mayo + 1 tsp sriracha)
Fresh coriander
Sesame seeds for garnish
Sliced radishes
Instructions
1. Hydrate Eat Curious Dehydrated Mince using 1 part Mince: 3 parts cold water (or stock): For this recipe, add 40g Eat Curious Dehydrated Mince to a gastronorm tray or food-grade container. Add 120ml water or stock and stir well to fully submerge. Cover and leave to hydrate for a minimum of 30 minutes. Overnight hydration (chilled) is recommended for best yield and texture. Drain any excess liquid but do not squeeze the product.
2. Make the slaw by combining cabbage, carrot, and spring onions with rice vinegar, sesame oil, soy sauce, and sesame seeds. Set aside.
3. Heat sesame oil in a pan, add garlic and ginger, cook for 30 seconds.
4. Add Eat Curious Mince, cook until browned. Stir in soy sauce and sriracha.
5. Warm tortillas, spread sriracha mayo on each.
6. Top with mince, Asian slaw, fresh coriander, radishes, and sesame seeds.
