Originally published in the Today’s Parent September/October 2018 issue. Photo by Erik Putz.
Korean Steak Tacos
By Chatelaine1
PREP TIME
5 min
TOTAL TIME
5 min
Serves
2
Photo: Erik Putz
Make every day Taco Tuesday with this simple (yet delicious) lunch that uses up your leftover steak from dinner the night before.
Ingredients
- 1 cup red cabbage , shredded
- 1/2 cup carrots , julienned
- 1/2 small avocado , sliced
- 1/4 cup kimchi , coarsely chopped (optional)
- 8 slices cooked steak
- 4 small corn tortillas , toasted in dry frying pan
- cilantro leaves , optional
Crema
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 2 tsp sriracha
Instructions
- Divide red cabbage, carrots, avocado, kimchi and steak among tortillas. Drizzle with Crema and sprinkle with cilantro.
Tip
Pack your tortillas in a separate container or plastic baggie to keep them from getting damp.
Nutrition (per serving)
- Calories
- 613,
- Protein
- 40 g,
- Carbohydrates
- 40 g,
- Fat
- 31 g,
- Fibre
- 6 g,
- Sodium
- 596 mg.
- Excellent source of
- vitamin a
