These Korean tacos are a great twist on traditional Mexican tacos. With loads of red cabbage, avocado, coriander and lime they are the perfect fresh spring or summer time lunch or dinner to share with friends and family.
Serves – Around 10-12 tacos
Prep time – 4 hours Cook time – 10 minutes
Beef Marinade ingredients
4 tablespoons sesame oil
4 garlic cloves, minced
¼ cup soy sauce or tamari for gluten free option
1 tablespoon grated ginger
¼ cup hot water
¼ cup packed brown sugar
Taco sauce ingredients
1/3 cup sour cream
¼ cup mayonnaise
1 teaspoon Sriracha hot sauce
1 teaspoon garlic powder
2 tablespoons fresh lime juice
Around 700grams Flank or Flatiron Steak, thinly sliced
10-12 small flour tortillas *corn tortillas if gluten free
1/3 red cabbage, thinly sliced
1 avocado, cut into small cubes
1/3 bunch coriander leaves, washed and chopped
Stir together all of the marinade ingredients in a medium bowl until the sugar dissolves. Thinly slice the beef against the grain and place in the marinade. Cover and refrigerate for 4 hours or overnight. *Let the beef cool for around 30 minutes to room temperature before cooking to avoid the meat producing too much moisture in the pan.
Heat a large, heavy non-stick pan on high. Add the marinaded meat and sauté without stirring for 2-3 minutes until lightly browned, then stir and continue cooking for another 5 minutes until the liquid has evaporated and sauce has caramelised on the beef and is fully cooked through.
Toast the tortillas on a dry hot pan or on the grates of a gas stove-top, turning frequently as they cook quickly. Stir together all of the taco sauce ingredients then assemble the tacos by placing the meat in the tortillas, covering with the red cabbage, diced avocado, coriander and a generous drizzle of taco sauce. Add a squeeze of fresh lime juice if desired and enjoy.