Korean Steak Tacos

Name: Korean Steak Tacos
Prep time: 5 min
Total time: 5 min
Yield: 2
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; 2 tbsp mayonnaise; 2 tbsp sour cream; 2 tsp sriracha

Prep Time5 mins
Total Time5 mins
Makes2 servings

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.

Nutrition (per serving)

Calories 613, Protein 40g, Carbohydrates 40g, Fat 31g, Fibre 6g, Sodium 596mg.
Excellent source of vitamin a.

Tip

Pack your tortillas in a separate container or plastic baggie to keep them from getting damp.

Originally published in the Today’s Parent September/October 2018 issue. Photo by Erik Putz.

This article was originally published on Aug 23, 2018

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