Korean BBQ Short Rib Tacos in Jicama Wraps with Thai Chili Lime Cashews
Hands-on Time: 00h 35m
Makes: 4 - 6 servings
Precooked short ribs make this meal come together quickly. Jicama wraps replace the usual lettuce cups and give this dish an unexpected crunch with a little hint of sweetness that just works with the caramelized short ribs. Shredded carrot and cucumber cool these mini tacos off, while the Thai cashews provide a pop of heat. Round this dish out with a side of edamame tossed in some salted organic butter. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)
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Ingredients
- 1.5-2 pounds of precooked shredded short ribs
- 1 package of Simply Organic Korean BBQ Sauce
- 12-16 jicama wraps (if you have a mandolin you can slice your own jicama into little round tortillas)
- 1-1.5 cups of shredded carrot
- 1 cup of diced cucumber
- 2 cups of cooked jasmine or basmati rice (cook according to package directions)
- 3 cups raw cashews
- 1 lime
- 2.5 - 3.5 teaspoons of Frontier Co-op Thai seasoning
- 1 tablespoon of Chosen Foods avocado oil
- 1- 1.5 teaspoons of sugar
- Frontier Co-op salt
Directions
- Start by preheating the oven to 350 degrees and line a baking sheet with parchment paper
- Make your rice on the stove top/instant pot or a rice cooker according to package directions.
- Cashews: Juice your lime into a bowl big enough to hold 3 cups of raw cashews. Add the avocado oil, Thai spice, and sugar to taste. Toss the cashews until they are well coated and transfer to baking sheet. Bake about 10 minutes always checking on the nuts because they can go from hero to zero very quickly. Everyones’ oven temperature varies and so you may need a little more than 10 minutes. Once they are done just set them to the side to cool. This makes a lot of cashews. Store them in a container in the fridge to snack on or use on salads or save for when you keep this recipe in rotation.
- Place the carrots in a microwave safe container and cook for about 1.5 minutes. We just want to steam the carrots a bit (not cook), if you want them super crunchy then omit this step. Put them to the side.
- Dice your cucumber
- Heat a sauté pan with the Simply Organic Korean BBQ sauce and the precooked meat. Bring it to a simmer and you are going to let this sauce reduce. You want to reduce the sauce to the point that there is no sauce left in the pan but more of a caramelized reduction that is now clinging to the meat.
- To assemble the tacos: grab a jicama shell and place some rice, then some meat, shredded carrot, some diced cucumber and some chopped homemade Thai cashews and dig in.
- Note: If you have any leftovers you can turn all the ingredients into a healthy rice bowl for the next day.
