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We get asked about the meals we make when we’re on RV trips all the time. Deciding what to cook seems to be a common challenge for RVers–especially those of us in compact RVs with little storage or counter space. This weekend, as James and I were just about to start making these Moo Shu Tacos, another comment came in asking about our RV meals. That’s what prompted me to share this recipe. So if you end up trying this and loving it, you all have Cori S to thank. And shout-out to James, he thought he was just cooking us dinner, and instead had to endure a camera in his face without any advanced warning. Love when he’s cooperative! To see James cook these up, the video is here:
And heads up, if you’re watching on a computer, it might be easier to see the whole video if you click the “Shorts” button at the bottom of the video frame. This is shot in vertical mode, so it’s optimized for people watching on devices.
The recipe follows! If you try it, let me know what you think (comments below!). And if you have a similar recipe, please share!
Moo Shu Tacos
An easy and quick recipe great for RV trips!
- 1 lb ground turkey (or any ground meat you prefer)
- 1 tablespoon olive oil (or sesame)
- 1 medium onion
- 2 teaspoons minced garlic
- 1 cup shredded carrots (make it a big heaping cup)
- 1 16oz coleslaw mix bag
- 2 tablespoons water
- 1 pack low carb soft tacos
- 1-2 tablespoons low sodium soy sauce (or whatever soy substitute you prefer)
- 3 tablespoons hoisin sauce
- 1 tablespoon water
- 1 teaspoon ground ginger
- 1 teaspoon garlic
- 1-2 teaspoons red pepper flakes (completely optional!)
Add olive oil to a taller pot heated to med-high. Brown the ground turkey.
Once browned, add chopped onion and garlic. Cook until the onions are translucent.
Add shredded carrots, coleslaw mix, and water. Cook about 5 minutes.
In a small separate bowl, make your sauce by combining the soy sauce, hoisin, water, ginger, and garlic. Stir to combine. Pour over the meat and veggie mix.
Turn heat to low and stir, continuing to cook for about 5 minutes.
Remove from heat. Spoon into soft taco shells. Serve immediately.
Other serving options:
Instead of serving as tacos, this can be served over rice or fresh greens.
Delicious Stef — Thanks for sharing your recipe! We just finished dinner in our EKKO and declared this a “keeper” recipe!! Thanks also to James for his gourmet chef demonstration!
Great recipe! I already basically make this same thing, but we do it over whole grains and I usually add some frozen peas. I also will use a mix of a bag of cole slaw along with the broccoli slaw. YUM! Thanks for sharing this, I might give the tacos a chance.