Soy Vay’s Teriyaki Meatball Tacos


8 - 10

Prep Time

30 minutes

Cooking Time

4 hours

  • For The Meatballs

  • 1 cup Soy Vay Veri Veri Teriyaki Marinade and Sauce

  • 1/2 cup water

  • 2 teaspoons cornstarch

  • 1 bag frozen meatballs

  • For The Slaw

  • 1/4 cup rice wine vinegar

  • 2 tablespoons honey

  • 1/2 cup shredded cucumber

  • 1 - 2 jalapenos, deseeded and sliced

  • 1 cup shredded red cabbage

  • 1 cup shredded green cabbage

  • 1/2 cup chopped cilantro

  • 1/2 cup shredded carrots

  • Salt and pepper, to taste

  • For The Tacos

  • 8 - 10 large egg roll wrappers

  • Vegetable oil, for frying

  • Cooked white rice

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Teriyaki Meatball Tacos are the latest mash-up trend we LOVE! And how do you make these tacos extra special and delicious? By using Soy Vay, of course! What’s Soy Vay, you ask? Well, let us enlighten you!

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1) Combine Soy Vay Veri Veri Teriyaki Marinade and Sauce, water and cornstarch in a bowl. Whisk to combine. Place meatballs into a slow cooker and cover with sauce. Cook on high for 3 - 4 hours or low for 5 - 6 hours.

2) To make the slaw, combine all ingredients in a large bowl and mix thoroughly.

3) To make the taco shells, heat oil over medium-high heat in a large skillet. Place an egg roll wrapper into the oil and fold it in half using tongs. Fry until golden brown. Remove from oil and drain on a paper towel-lined plate. Repeat with remaining egg roll wrappers.

4) To make tacos, layer cooked rice, cooked meatballs, Soy Vay Veri Veri Teriyaki Marinade and Sauce, and slaw in taco shells. Serve and enjoy!

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