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Recipes
Double-Decker Asian-Style Tacos
6 servings
30 minutes total
Ingredients
  • 1 bunch fresh cilantro, divided
  • 1 bunch green onions, divided
  • 2 limes, for juice
  • ½ cup teriyaki sauce
  • 2 tablespoons sesame oil, divided
  • 4 teaspoons ginger spice paste, divided
  • 1 cup creamy peanut butter
  • 1 (14 oz) package zucchini spirals
  • 1 lb ground beef
  • ¾ teaspoon kosher salt
  • 1 (7.4 oz) hard and soft shell taco kit
  • Sriracha sauce, for drizzling (optional)
Steps
  1. Preheat oven to 325°F. Chop cilantro (1 cup), slice green onions thinly (1 cup), and juice limes (2 tablespoons). Combine in bowl of food processor: teriyaki sauce, lime juice, 1 tablespoon sesame oil, ½ cup cilantro, ½ cup green onions, and 2 teaspoons ginger; process until smooth.
  2. Place peanut butter in small bowl; microwave 30 seconds to soften. Stir 2 tablespoons teriyaki mixture into peanut butter. Combine in large bowl: zucchini, remaining ½ cup each cilantro and green onions, and remaining teriyaki mixture (about 1 cup).
  3. Preheat large sauté pan on medium-high 2–3 minutes. Place remaining 1 tablespoon sesame oil in pan. Add beef, remaining 2 teaspoons ginger, and salt. Cook 8–10 minutes, stirring occasionally, until meat is browned and 160°F; drain.
  4. Meanwhile, spread 1 tablespoon + 1 teaspoon peanut butter mixture evenly on each flour tortilla, then wrap flour tortillas around crunchy taco shells (crunchy shells may break). Arrange tortillas on baking sheet; bake 5–7 minutes or until warmed through. Divide beef among tacos and top evenly with zucchini mixture. Drizzle with sriracha (if desired). Serve.

Amount per ⅙ recipe serving: Calories 580, Total Fat 39g, Sat Fat 10g, Trans Fat 0g, Chol 45mg, Sodium 1580mg, Total Carb 33g, Fiber 4.5g, Sugars 12g, Protein 28g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 20%