I’m Mexican American, so I wanted tacos on the menu! But obviously the taco needs to be Asian. I grew up on Tex-Mex, so i’m all about the crunchy hard shell. For the shell, I form egg roll skins into a taco shape and deep dry them for a nice perfect crunch. The protein is your typical Tex-Mex ground beef, but seasoned with my own house made Chinese black pepper sauce. I just love Chinese black pepper beef, which my mom also used to make at home when I was growing up! The vegetable components are shredded cabbage, cilantro, hot peppers and avocado. The avocado really rounds out the flavors in this dish. Great with beer!