Cook Rosina Italian Style Meatballs according to package instructions.
Remove from the oven and mix with the Korean bbq sauce.
Place the red onion strips in a shallow serving bowl and cover with vinegar and water. Let the onions soak while you work, for a quick pickling.
In a mixing bowl stir in the green onions and cilantro into the slaw mix (reserve a little cilantro for garnish at the end, if you’d like).
To prepare the tortillas, heat a dry skillet over medium heat and add a tortilla. Let heat for a minute, and then lift with tongs to check the underside. It should be lightly charred in spots. Flip and repeat. Move to a plate and cover with a towel to steam. Continue with the remaining tortillas.
Drain the vinegar solution from the onions.
To assemble the tacos place meatball into tortillas, slaw mix and top with onions, garnish with extra cilantro if you’d like and a squeze of fresh lime.
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