These sweet and spicy Korean Beef Tacos are filled with tender, flavorful slices of beef and topped with a vibrant, crunchy, and spicy coleslaw.
Total Time
1hr 25min
5.0
1 Ratings
Author: Real Food with Sarah
Servings:
6
Ingredients
Steak
•
1
lb
Flank Steak
or Sirloin or Skirt Steak
•
1/4
cup
Coconut Aminos
or Soy Sauce
•
2
cloves
Garlic
, minced
•
1/2
Tbsp
Grated
Fresh Ginger
•
1/2
Tbsp
Rice Vinegar
•
1
Tbsp
Coconut Sugar
or Brown Sugar
•
1
Tbsp
Chili Garlic Sauce
Slaw
•
2
cups
Coleslaw Mix
•
1
Tbsp
Sriracha
•
1
Lime
, juiced
•
2
Tbsp
Coconut Aminos
or Soy Sauce
•
1
Avocado
, sliced
Tacos
•
6
Yellow Corn Tortillas
•
to taste
Lime Wedges
(optional)
•
to taste
Fresh Cilantro
(optional)
Cooking Instructions
1.
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.
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.
3.
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.
4.
Heat the Yellow Corn Tortillas (6), preferably over an open flame for approximately 30 seconds per side.
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).
Nutrition Per Serving
CALORIES
307
FAT
14.0 g
PROTEIN
15.1 g
CARBS
32.3 g
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