Korean Steak Tacos

1

PREP TIME

5 min

TOTAL TIME

5 min

Serves

2

Korean Steak Tacos

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

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

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