Thai Tacos: Carrot and Ginger Improv Challenge

Welcome to February’s Improv Challenge!  This month’s ingredients were carrots and ginger.  There are SO many different ways those ingredients could be used together.  I am anxious to see what everyone made.    I went with a savory dish this month.  I found a great recipe for Thai Tacos on the Recipe Girl.  I decided to cook the meat in my slow cooker so that it would be extra tender.  I also used candied ginger with the meat instead of fresh.  Stick with me, you never know what I am going to do to a recipe!!

I made these up on a Saturday night.  It was late.  We’d been to the movies and the store.  I was rushed and I was disappointed with the results.  Corn tortillas are more tricky that I had realized.  In the past, I have only used them in enchiladas, covered in sauce and cheese.  This time, they fell apart on me.  Then my wonderful husband stepped in and showed me what was wrong.  I had to heat them up first!  It was a labor intensive step, but it made ALL the difference.  I felt a little stupid, but I thought I’d keep it real here and let you know that I still have a lot to learn.
can you see the difference?  these are the fail tacos
 

Thai Tacos: Carrot and Ginger Improv Challenge
Author: 
 
Ingredients
  • meat filling
  • 1½ pounds top round steak, trimmed
  • 2 tsp candied ginger pieces
  • 1½ tsp fish sauce
  • ½ tsp chili garlic sauce
  • ¼ tsp ground black pepper
  • ½ cup water or broth
  • Thai Slaw
  • 3 cups shredded cabbage
  • 1½ cups match stick carrots
  • ¼ cup sliced green onion
  • 2 cloves garlic, minced
  • 1½ tsp fish sauce
  • ½ tsp ground ginger
  • 2 Tbsp rice vinegar
  • 1 Tbsp honey or agave
  • ¼ cup fresh lime juice
Instructions
  1. Combine all the ingredients in a slow cooker.
  2. Cook on low for 8 hours or until the meat is done and tender enough to shred.
  3. Mix the ingredients from the garlic down.
  4. Pour over the vegetables in a bowl, toss well and let sit for 30 minutes.
  5. To construct the tacos, heat corn tortillas on a griddle or nonstick skillet sprayed with PAM.
  6. Heat until they bubble slightly and turn to brown the other side, too.
  7. Slide the tortillas onto plates and fill with meat and slaw.
  8. I added some Mexican crema to ours.
  9. You can use sour cream if you'd like.

 

Okay!  Let’s see what others have made!  If you’d like to join us next month, check out my “improv”  page for the details.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: