Publix Aprons

Double-Decker Asian-Style Tacos

Double-Decker Asian-Style Tacos
Total Time:
30 minutes


1 bunch fresh cilantro, coarsely chopped and divided
1 bunch green onions, thinly sliced and divided
2 limes, for juice
1/2 cup teriyaki sauce
2 tablespoons sesame oil, divided
4 teaspoons ginger spice paste, divided
1 cup creamy peanut butter
1 (14-oz) package zucchini spirals
1 lb ground beef
1/2 teaspoon kosher salt
1 (7.4-oz) hard and soft shell taco kit
Sriracha sauce, for drizzling (optional)


  1. Preheat oven to 325°F. Chop cilantro (1 cup), slice green onions thinly (1 cup), and juice limes (2 tablespoons). Combine in bowl of food processor: teriyaki sauce, lime juice, 1 tablespoon sesame oil, 1/2 cup cilantro, 1/2 cup green onions, and 2 teaspoons ginger; process until smooth.
  2. Place peanut butter in small bowl; microwave 30 seconds to soften. Combine peanut butter with 2 tablespoons teriyaki mixture. Combine in large bowl: zucchini, remaining 1/2 cup each cilantro and green onions, and remaining teriyaki mixture (about 1 cup).
  3. Preheat large sauté pan on medium-high 2–3 minutes. Place remaining 1 tablespoon sesame oil in pan. Add beef, remaining 2 teaspoons ginger, and salt. Cook 8–10 minutes, stirring occasionally, until meat is browned and 160°F; drain.
  4. Meanwhile, spread 1 tablespoon + 1 teaspoon peanut butter mixture evenly on each flour tortilla, then wrap flour tortillas around crunchy taco shells (crunchy shells may break). Arrange tortillas on baking sheet; bake 5–7 minutes or until warmed through. Divide beef among tacos and top evenly with zucchini mixture. Drizzle with sriracha (if desired). Serve.

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Nutritional Information

Amount per 1/6 recipe serving: Calories 580, Total Fat 39.00g, Sat Fat 10.00g, Trans Fat 0.00g, Chol 45mg, Sodium 1580mg, Total Carb 33g, Fiber 4.50g, Sugars 12g, Protein 28g, Calc 6%, Vit A 0%, Vit C 0%, Iron 20%

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