Korean Steak Tacos


  • Prep Time5 mins
  • Total Time5 mins
  • Makes2 servings
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.


  • 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


  • 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.


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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