Serves: 10
Total Calories: 155
Prepare Tomato-Ginger Salsa. 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 350°. 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.
1 Serving: Calories 170 (Calories from Fat 90) Fat 10g (Saturated 3g) Cholesterol 25mg Sodium 180mg Carbohydrate 12g (Dietary Fiber 2g) Protein 10g.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chinese Tacos with Tomato-Ginger Salsa recipe is from the Betty Crocker's Best of Healthy & Hearty Cooking Cookbook. Download this Cookbook today.
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