Teriyaki Beef Tacos with Sriracha-Ponzu Mayo

Everything tastes better in taco form and this fusion creation is no exception. Warm flour tortillas are filled with savory-sweet teriyaki beef, tender sautéed bell pepper and onion and topped with a zesty sriracha-ponzu mayo. The pickled scallion whites add a bright, tangy crunch that ties it all together.

This recipe comes together in just 25 minutes, making it perfect for a busy weeknight. It’s a fun twist on taco night that will have everyone asking for more!

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Ingredients

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

8 tablespoon Teriyaki SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Thinly slice the onion and bell pepper. Mince the ginger. Slice the scallions, separating white and green parts. Cut the lime into wedges.
2. In a small bowl, combine the mayonnaise, ponzu sauce and sriracha to make the sriracha-ponzu mayo. Set aside.
3. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned, about 4-5 minutes. Season with salt and pepper. Remove beef from skillet and set aside.
4. In the same skillet, add a drizzle of oil if needed. Sauté the onion, bell pepper and ginger until tender, about 3-4 minutes. Add the teriyaki sauce and cook for 1 minute more.
5. Return the beef to the skillet and stir to combine with the vegetables and sauce. Cook until heated through, about 1 minute.
6. Warm the tortillas in a dry skillet or microwave. Fill each tortilla with the beef mixture. Top with a dollop of sriracha-ponzu mayo, sliced scallion whites and a squeeze of lime juice. Garnish with scallion greens.

Recipe Tips

FAQ

Can I use a different protein?

Yes, ground chicken, turkey or even crumbled tofu would work well in this recipe.

How do I store leftovers?

Store the beef mixture and toppings separately in the refrigerator for up to 3 days. Reheat the beef in a skillet and assemble fresh tortillas.

Can I make the sriracha-ponzu mayo ahead of time?

Absolutely! The mayo can be made up to a day in advance and stored in the fridge.