These sweet and spicy Korean Beef Tacos are filled with tender, flavorful slices of beef and topped with a vibrant, crunchy, and spicy coleslaw.
Author: Real Food with Sarah
or Sirloin or Skirt Steak
or Soy Sauce
or Brown Sugar
Chili Garlic Sauce
or Soy Sauce
Yellow Corn Tortillas
Marinate the Flank Steak (1 lb) in Coconut Aminos (1/4 cup), Garlic (2 cloves), Fresh Ginger (1/2 Tbsp), Rice Vinegar (1/2 Tbsp), Coconut Sugar (1 Tbsp), and Chili Garlic Sauce (1 Tbsp) for at least 1 hour or up to 24 hours.
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.
Meanwhile, add the Coleslaw Mix (2 cups), Sriracha (1 Tbsp), juice of 1/2 of a Lime (1), and Coconut Aminos (2 Tbsp) to a large bowl and mix to combine.
Heat the Yellow Corn Tortillas (6), preferably over an open flame for approximately 30 seconds per side.
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).
Nutrition Per Serving
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