Crispy Pan-Seared Szechuan Beef Tacos with Pickled Cabbage Slaw

These crispy pan-seared Szechuan beef tacos are a fusion of bold flavors and textures. Ground beef is mixed with spicy-sweet Szechuan paste and fresh ginger, then pressed onto flour tortillas and pan-fried until golden and crispy. The result is a crunchy, savory shell with a juicy, flavorful filling.

Topped with a quick-pickled red cabbage slaw, a drizzle of sriracha mayo, and crispy fried onions, each bite is a perfect balance of heat, tang, and crunch. Garnished with sesame seeds and scallion greens, these tacos are as beautiful as they are delicious.

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Ingredients

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

10 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 ounce Ginger PasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens.
2. In a small bowl, combine mayonnaise with Sriracha. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Set aside.
3. In a medium microwave-safe bowl, combine vinegar, half the ginger paste, ¼ cup water, 2 teaspoons sugar, and a pinch of salt. Stir in cabbage. Microwave for 40–60 seconds. Set aside to pickle, stirring occasionally, until ready to serve.
4. In a second medium bowl, combine ground beef, scallion whites, Szechuan paste, and remaining ginger paste. Form mixture into 6 meatballs (about 2 inches each). Place tortillas on a clean work surface; place a meatball in the center of each tortilla. Working one at a time, cover each meatball with plastic wrap and flatten with your palm until meat almost reaches edges of tortilla. (Reuse plastic wrap as needed.)
5. Heat a drizzle of oil in a large nonstick pan over medium heat. Working in batches, carefully add tortillas, meat side down (fit 2 at a time). Cook until meat is browned and almost cooked through, 2–3 minutes. Flip and cook until tortillas are toasted and meat is cooked through, 30–60 seconds more. Transfer to a paper-towel-lined baking sheet; cover with foil to keep warm. Repeat with remaining tortillas, adding more oil between batches. If pan gets too hot, lower heat.
6. Drain slaw; stir in half the sesame seeds. Divide tacos between plates. Top with slaw and crispy fried onions; drizzle with sriracha mayo. Garnish with scallion greens and remaining sesame seeds. Serve.

Recipe Tips

FAQ

Can I use ground pork or chicken instead of beef?

Yes, ground pork or chicken can be substituted for the beef. Just ensure the meat is cooked through to an internal temperature of 160°F for pork or 165°F for chicken.

What is Szechuan paste and where can I find it?

Szechuan paste is a spicy, sweet condiment made from chili beans, garlic, and spices. It’s available in the international aisle of most grocery stores or at Asian markets. You can substitute with a mix of chili garlic sauce and a pinch of sugar.

How do I store leftovers?

Store the cooked beef tortillas, slaw, and toppings separately in airtight containers in the refrigerator for up to 2 days. Reheat the tortillas in a dry skillet over medium heat until crispy.