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Chinese Tacos with Tomato-Ginger Salsa -- e-w

Source of Recipe

Recipe du Jour - e-mail
Chinese Tacos with Tomato-Ginger Salsa -- e-w
Yield 10 servings.

Tomato-Ginger Salsa
1 large tomato (1 cup) -- finely chopped
1 tablespoon chopped fresh cilantro
1 teaspoon finely chopped gingerroot

1 pound lean ground beef
1/4 cup hoisin sauce
3 tablespoons water, ‘divided’
2 tablespoons reduced-sodium soy sauce, ‘divided’
1/8 teaspoon ground red pepper (cayenne)
10 taco shells
1/4 cup sesame seed
2 cups shredded Napa (Chinese) cabbage (8 ounces)
1 medium carrot -- shredded (3/4 cup)
Plum sauce -- if desired

Prepare Tomato-Ginger Salsa. Mix all ingredients.

Cook ground beef in 10-inch skillet, stirring frequently, until brown; drain. Stir in hoisin sauce, 2 tablespoons of the water, 1 tablespoon of the soy sauce and the red pepper. Heat to boiling, stirring constantly. Boil and stir 2 minutes.

Heat oven to 350º. Mix remaining 1 tablespoon water and 1 tablespoon soy sauce. Brush taco shells with mixture; sprinkle with sesame seed. Place on ungreased cookie sheet. Bake 5 to 7 minutes or until heated through. Fill taco shells with beef mixture. Top with cabbage, carrot and salsa. Serve with plum sauce, if desired

Per Serving (calculated w/o plum sauce): 195 Calories; 11g Fat (48.3% calories from fat); 11g Protein; 15g Carbohydrate; 2g Dietary Fiber; 28mg Cholesterol; 309mg Sodium. ++++ Exchanges: 1/2 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.+++WWP: 4