Ginger beef tacos have spiced beef, crunchy veggies, and tangy peanut sauce. Make this Asian-inspired, 30-minute taco recipe tonight!
While we usually go with more traditional taco flavors on Taco Tuesday with these Tofu Tacos or this Taco Salad recipe, sometimes it's fun to mix things up. These ginger beef tacos are fun but still just as easy to prep as regular tacos.
With ginger beef, crunchy veggies and a tangy peanut sauce, these tacos are definitely a little outside the box, but they are so good!
Not only are they ready in just 30 minutes, but you can prep some of the components ahead for meal prep.
Reasons You’ll ♡ Ginger Beef Tacos
- they are ready in just 30 minutes
- you can meal prep components ahead
- you can swap and substitute ingredients to get your perfect taco with what you have on hand
Wondering how these tacos come together? Watch the quick video below to see how it happens! You can find more recipe videos on my YouTube channel.
Don't forget to pin this post to save it for later!
Let’s Talk Ingredients
For these tacos, you’ll need:
- Ground Beef – Use extra lean beef, or drain off the fat after you cook it.
- Peanut Butter –I recommend using all natural peanut butter with no added sugar.
- Veggies – For texture, this recipe is topped with a crunchy Asian taco slaw made from cabbage, radishes, and bean sprouts.
- For flavor – Ginger is the ingredient that really sings in these tacos (who would have guessed?). But lime, cilantro, soy sauce, and tangy rice vinegar and Worcestershire sauce bring them to life.
- Tortillas - I used flour tortillas but feel free to use your favorite tortilla
Meal Prep Tips
These tacos are easy to make ahead! Here’s how to make the most of your prep:
- Get organized- When cooking the beef, I found it best to have everything measured out so the cooking goes smoothly
- Beef- Make sure to use extra lean ground beef (or ground turkey), otherwise you’ll want to cook the beef and drain off the fat before adding in the sauce ingredients
- Meal Prep- To use this recipe for meal prep, cook the beef ahead, shred the cabbage, and shake up the peanut sauce up to 4 days ahead. Reheat the beef when you’re ready to start building the tacos.
Find my favorite meal prep containers, kitchen equipment, and more in my shop!
Can I swap out the beef?
Absolutely! Substitute ground turkey instead, or use tofu to make a vegetarian version of these Asian tacos!
Can I swap the veggies?
Yes, you switch out the cabbage for lettuce (or even use bagged shredded cabbage to make life easier!). If you want something other than bean sprouts, you can use regular sprouts or even shredded carrots.
How do I make them gluten-free?
If you want to avoid gluten, switch out the soy sauce for tamari or coconut aminos and opt for gluten-free corn tortillas instead of flour. Double check your Worcestershire, as well (most but not all are gluten-free).
More Tasty Taco Recipes:
- Healthier Taco Casserole (Freezer)
- Cilantro Lime Chicken Crockpot Tacos
- Breakfast Tacos (Meal Prep)
- Turkey Taco Meal Prep Bowls
- Crockpot Taco Soup Recipe
This post was originally published in 2015. It has been republished in 2020 with fresh tips and a video.
- 2 teaspoons olive oil
- 2 tablespoons fresh ginger (grated on a microplane)
- 1 lb lean ground beef (450 grams)
- ½ lime (juiced; roughly 1 tablespoon)
- ½ teaspoon worcestershire sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon lime zest
- ¼ cup all natural peanut butter
- 1 ½ tablespoons rice vinegar
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon sesame oil
- ½ tablespoon lime juice
- 1 teaspoon ground ginger
- 2 tablespoons water (to thin out; add more as needed)
- 8 small tortillas
- 3 cups savoy cabbage thinly sliced
- 1 cup radishes thinly sliced
- 1 cup cup bean sprouts
- ¼ cup cilantro leaves torn
- Add olive oil to a large nonstick pan. Add the ginger and cook for 1-2 minutes, until softened.
- Add the beef to the pan and break up with a spatula. Cook for 5 minutes.
- Add the lime juice, worcestershire, soy sauce, honey, and lime zest. Stir and cook for 7-10 more minutes, until beef is cooked through and sauce is mostly absorbed into the beef.
- Combine all ingredients in a salad dressing shaker or a mason jar, and shake until completely combined. Add more water as needed to thin out sauce.
- Spoon ginger beef onto tortilla. Top with veggies, and drizzle with peanut sauce. Enjoy!
- Peanut sauce may be prepared up to 1 week ahead. Bring to room temperature before serving and add additional water as needed to thin it out.
- Cabbage + radishes may be pre-chopped up to 5 days ahead.
- Ground beef may be cooked up to 4 days ahead or frozen for up to 3 months.
Calories: 492 • Fat: 21g • Sat Fat: 5g Cholesterol: 60mg Sodium: 60mg • Carb: 48g Fiber: 5g • Sugar: 10g • Protein: 33g
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.