Thai Tacos

Guess where I got this recipe from? You'll never guess. ;) If you guessed "yet another cooking magazine" or "stop with the cooking magazine recipes already!", you are correct!

This one was a cinch to prepare and tasted really good. I love me some Mexican food, but this was a great alternative to traditional tacos, which, ironically, my husband hates. He said "these were better than regular tacos any day". Then I asked him if he really liked it or just really hated tacos, and he laughed and said he really liked it. "Definitely a keeper" were his exact words.

Tuesdays we have several shows to watch, so I like to make us a late dinner after the kids are in bed to each while we watch. Which means the kids didn't get to try this one out. But I'm glad they didn't because it was really good, and the hubby and I finished off all but one serving anyway.

If you've never had water chestnuts before, don't skip adding them! They really have no flavor at all and just add some really great crunch. They're like a flavorless apple. I guess that makes them sound pointless, but they're really an interesting element to this dish!

Only one suggestion. Make double the sauce to spoon over the tacos before serving.

Ingredients:
1 pound ground beef
2 tablespoons ginger, grated
3 cloves garlic, minced
1 can water chestnuts, chopped
1 onion, thinly sliced
2 cups coleslaw mix
2 teaspoons sesame oil
4 tablespoons soy sauce
2 tablespoons lime juice
2 tablespoons honey
1/2 teaspoon red pepper flakes
cilantro, for garnish
flour tortillas

Cook ground beef in a large skillet until no longer pink. Add ginger, onion, garlic, red pepper flakes, water chestnuts and coleslaw mix. Stir fry with meat for 2-3 minutes, or until veggies are wilted.

Combine last 5 ingredients. Pour over meat and mix well. Serve on warm tortillas, garnish with cilantro.

Are you a cilantro lover or hater?