Spicy Asian BBQ Tacos


Spicy Asian BBQ Beef Tacos Topped with Sweet Potato Noodles and a Lime dressing

I seriously love my tacos; however I am definitely a soft taco shell kinda girl. I think I might have mentioned this before. This recipe is very simple, don’t get scared by the amount of ingredients because most of them you might already have in your kitchen. I spiced up the minced meat using Sriracha; you can decide how much you prefer according to your taste.

Obviously you could add more ingredients such as sweet peppers and avocado, but something simplicity is the best.

This recipe makes 6 tacos.


150g minced pork

150g minced beef

6 small tortillas


1 tablespoon of olive oil

For the BBQ sauce:

1 pear, peeled and chopped

1/3 cup soy sauce

1 – 1 ½ tablespoon Sriracha sauce

2 cloves of garlic

1 spring onion, chopped

1/8 teaspoon mustard powder

1/8 teaspoon cumin powder

1/8 teaspoon coriander powder

1 tablespoon brown sugar

1 tablespoon tomato paste


Black pepper

For the sweet potatoes:

2 sweet potato, peeled

1 tablespoon olive oil


For the dressing:

¼ cup sour cream

½ lime, juiced

Salt, to taste

White pepper, to taste


For the BBQ sauce add all the ingredients, excluding salt and pepper, to a food processor and blend until a smooth mixture has formed. You might need to scrap down the sides a few times between blending. Taste the sauce and season with salt and pepper.

Heat 1 tablespoon of olive oil in a pan over medium heat and brown the minced meats. Now add the BBQ sauce, cover the pan and let simmer for about 30 – 40 minutes to allow all the flavors to blend and the sauce to thicken.

In the meantime preheat the oven to 200C and line an oven tray with parchment paper. If you have a spiralizer cut to the sweet potatoes into noodles. If not, slice the sweet potato and then cut them into matchsticks. Now transfer the noodles to the oven tray, drizzle with olive oil and season with salt. Toss the sweet potatoes to make sure everything is covered. Cook for about 20 minutes, tossing them halfway. You want the noodles to be crunchy so it might take a few extra minutes. Let them cool off before serving, this allows them to turn crunchy as well.

While the sweet potatoes are cooking make the lime dressing. Just whisk all the ingredients in a small bowl and set aside.

When ready to serve, heat the tortillas in the microwave or a pan. Then stuff with some spinach, the meat and top with the sweet potato noodles. Drizzle some of the lime dressing and enjoy!

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