Cooking Instructions
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Step 1
Marinate the
Flank Steak (455 g)
in
Coconut Aminos (60 mL)
,
Garlic (2 cloves)
,
Fresh Ginger (3 g)
,
Rice Vinegar (8 mL)
,
Coconut Sugar (15 g)
, and
Chili Garlic Sauce (15 g)
for at least 1 hour or up to 24 hours.
Step 2
Heat 1 Tbsp of olive oil in a skillet over medium-high heat. Next, add the steak and cook, stirring occasionally, until browned, about 5-10 minutes.
Step 3
Meanwhile, add the
Coleslaw Mix (440 g)
,
Sriracha (20 g)
, juice of 1/2 of a
Lime (1)
, and
Coconut Aminos (30 mL)
to a large bowl and mix to combine.
Step 4
Heat the
Yellow Corn Tortillas (6)
, preferably over an open flame for approximately 30 seconds per side.
Step 5
Assemble the tacos by placing the steak on a tortilla and topping with the slaw mix, sliced
Avocado (1)
,
Fresh Cilantro (to taste)
, and the juice of a
Lime Wedges (to taste)
.
