These Spicy Korean BBQ Bacon Tacos with Slaw are the ultimate fusion of bold, global flavors and handheld, party-ready deliciousness. Tender, caramelized bacon is coated in a sweet and fiery Korean-inspired sauce, then nestled into warm tortillas with a cool, crunchy slaw that balances out the heat. It’s a dish that’s packed with complex umami notes, vibrant colors, and irresistible textures in every bite.
Why You’ll Love This Spicy Korean BBQ Bacon Tacos with Slaw
These tacos deliver a flavor explosion that will have your taste buds dancing. The combination of smoky, crispy bacon, tangy and spicy Korean BBQ sauce, and the refreshing crunch of the slaw creates a delightful medley of tastes and textures. The recipe is also incredibly versatile, allowing you to customize the heat level and toppings to suit your preferences. Whether you’re hosting a crowd-pleasing taco night or just craving a delicious and satisfying meal, these Spicy Korean BBQ Bacon Tacos with Slaw are sure to become a new favorite.
Ingredients
The key ingredients for these Spicy Korean BBQ Bacon Tacos with Slaw include smoky bacon, a homemade Korean BBQ sauce, and a vibrant slaw made with shredded cabbage, carrots, and a tangy dressing. You’ll also need soft tortillas or taco shells to hold all the flavorful fillings.
- 1 lb (454g) – Thick-cut bacon
- 1 cup (250ml) – Shredded green cabbage
- 1 cup (250ml) – Shredded carrots
- 2 tbsp (30ml) – Thinly sliced scallions
- 8-10 (8-10) – Soft tortillas or taco shells
Ingredient Substitutions
- Bacon: Applewood-smoked bacon (similar smoky flavor)
- Dietary Swap: Crispy tofu or sautéed mushrooms for a vegetarian/vegan option
How to Make Spicy Korean BBQ Bacon Tacos with Slaw
Begin by cooking the bacon until crispy, then transfer it to a paper towel-lined plate. In a large bowl, combine the shredded cabbage, carrots, and scallions for the slaw. Whisk together the slaw dressing ingredients and toss with the slaw mixture. In a skillet, heat the Korean BBQ sauce ingredients and bring to a simmer. Add the cooked bacon back to the pan and toss to coat evenly in the sauce, allowing the flavors to meld. Warm the tortillas according to package instructions. Top each tortilla with a generous portion of the Korean BBQ bacon, followed by a scoop of the crunchy slaw.
Step 1: Prep Work
Begin by cooking the bacon until crispy, then transfer it to a paper towel-lined plate. In a large bowl, combine the shredded cabbage, carrots, and scallions for the slaw. Whisk together the slaw dressing ingredients and toss with the slaw mixture.
Step 2: Main Cooking Process
In a skillet, heat the Korean BBQ sauce ingredients and bring to a simmer. Add the cooked bacon back to the pan and toss to coat evenly in the sauce, allowing the flavors to meld.
Step 3: Final Steps/Assembly
Warm the tortillas according to package instructions. Top each tortilla with a generous portion of the Korean BBQ bacon, followed by a scoop of the crunchy slaw.
Recipe Variations & Tips
- Slaw Boost: Add thinly sliced radishes or chopped fresh herbs like cilantro or mint for an even more flavorful slaw.
- Spice Level: Adjust the amount of gochujang (Korean chili paste) in the Korean BBQ sauce to customize the heat level.
- Vegetarian/Vegan Swap: Substitute the bacon with crispy tofu or sautéed mushrooms for a meat-free version.
- Texture Variation: Use a pre-shredded coleslaw mix instead of shredding the cabbage and carrots yourself.
Serving & Storage
Serve with: A fresh salad or other light side dish.
Storage: Leftover slaw and Korean BBQ bacon can be stored separately in the refrigerator for up to 3 days.
Reheat: Reheat the bacon gently in a skillet or microwave before assembling the tacos.
Make-Ahead: The Korean BBQ sauce can be made up to 1 week in advance, and the slaw can be prepared up to 2 days ahead.
Nutrition Information
These Spicy Korean BBQ Bacon Tacos with Slaw are a delicious and satisfying meal that won’t derail your health goals. Each serving provides a balanced combination of protein, fiber, and essential vitamins and minerals from the vegetables. The key is to enjoy these tacos in moderation and pair them with a fresh salad or other light side dish.
- Serving Size: 2 tacos
- Calories: 480 kcal
- Protein: 22 g
- Carbs: 40 g
- Fat: 26 g
- Sodium: 890 mg
Frequently Asked Questions
Can I make the Korean BBQ sauce ahead of time?
Yes, the Korean BBQ sauce can be made up to 1 week in advance and stored in an airtight container in the refrigerator. This allows the flavors to meld and intensify, making the sauce even more delicious.
How can I make these tacos gluten-free?
To make these tacos gluten-free, simply use corn tortillas or lettuce wraps instead of the traditional flour tortillas. You’ll also want to double-check that all of your ingredients, such as the gochujang and soy sauce, are certified gluten-free.
Can I prep the slaw ahead of time?
Absolutely! The slaw can be prepared up to 2 days in advance. Store the shredded cabbage and carrots separately from the dressing. When ready to serve, toss the slaw with the dressing and assemble the tacos.
What’s the best way to reheat the bacon?
For best results, reheat the cooked Korean BBQ bacon in a skillet over medium heat, tossing occasionally, until warmed through. You can also microwave the bacon in 30-second intervals, being careful not to overcook it.
Can I make these tacos spicier?
Definitely! If you want to amp up the heat, you can increase the amount of gochujang (Korean chili paste) in the Korean BBQ sauce. Start with an extra teaspoon and adjust to your desired level of spice.
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Spicy Korean BBQ Bacon Tacos with Slaw
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: 🌍 Global Flavors & Street Food
- Method: Pan-frying
- Cuisine: Korean-Mexican Fusion
Description
These Spicy Korean BBQ Bacon Tacos are a mouthwatering fusion of sweet, spicy, and savory flavors, topped with a refreshing slaw for a delicious street food experience.
Ingredients
8 slices of bacon
1 lb ground beef
1/4 cup Korean BBQ sauce
1 tbsp gochujang (Korean chili paste)
1 tsp garlic powder
1 tsp ginger powder
Salt and pepper to taste
8 small corn tortillas
1 cup shredded cabbage
1/2 cup carrots, julienned
1/4 cup cilantro, chopped
1 lime, juiced
Sriracha sauce (optional for extra heat)
Instructions
1. In a skillet over medium heat, cook the bacon until crispy. Remove and set aside.
2. In the same skillet, cook ground beef, breaking it apart, until browned.
3. Add Korean BBQ sauce, gochujang, garlic powder, ginger powder, salt, and pepper. Stir well and cook for 3-5 minutes.
4. In a bowl, mix shredded cabbage, carrots, cilantro, and lime juice to make the slaw.
5. Warm the tortillas in a dry skillet for 30 seconds on each side.
6. Assemble tacos by placing ground beef mixture on tortillas, topping with bacon and slaw. Drizzle with Sriracha if desired.
Notes
For a vegetarian option, substitute ground beef with tempeh or mushrooms. Adjust the spice level by varying the amount of gochujang and Sriracha.
Nutrition
- Serving Size: 2 tacos
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Keywords: tacos, Korean BBQ, bacon, street food