In a pan over medium-high heat, add neutral oil. Add garlic and ginger and sauté until fragrant, about 30 seconds. Add the ground beef, break it apart with a spatula, and cook until browned. Add diced onion and sauté for another 1-2 mins until softened. Then add gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, salt, and let simmer for 2-3 mins until well combined and slightly saucy.

Preheat oven to 400F. Line a large sheet pan with parchment paper. Lay out the tortillas and brush or spray oil on both sides of the tortilla. On half of each tortilla, sprinkle a small handful of shredded cheese, add 2-3 tablespoon of the cooked ground beef, then top with another handful of shredded cheese. Fold the tortilla in half and sprinkle a bit of cheese on the outside for extra crispiness. Repeat with remaining ingredients. Bake tacos for 13-15 mins until tacos are crispy and cheese has melted and lightly browned.

While tacos are baking, make the creama by combining sour cream, gochujang, chipotles, garlic, honey, lime juice, and salt to a food processor or blender and blend until smooth and creamy. Set aside.

Once the tacos are ready, gently open them and add micro greens or lettuce, diced white onions, and chopped cilantro. Serve with Gochujang Chipotle Crema sauce and lime wedges.