Who can resist the flavors of a good food truck vendor at lunch time? Not this guy, that’s for sure! I love recreating my favorite lunches at dinnertime and without the food truck, try making these delicious tacos tonight.

There are three major types of tortillas, corn, flour, and wheat. There are also variations on the corn tortilla using white corn vs yellow corn. There are also various sizes available. Typically, the flour and wheat tortillas are available in larger sizes, while the corn are usually smaller in size.

When you buy taco kits at the store or order up an original crispy taco at a local taco joint they usually use a crispy corn taco shell, while burritos or gorditas use the flour tortilla. If you are going to use a flavored tortilla, like the spinach infused ones, those work best with wraps. I can’t say they will work great for street tacos, but they might be delicious in tofu tacos.

Tortillas will keep in your refrigerator for up to two weeks and you could freeze them for up to three months. It’s important to store tortillas in an airtight container once you’ve opened them.

Print Recipe
Korean Street Tacos
Who can resist the flavors of a good food truck vendor at lunch time? Not this guy, that's for sure! I love recreating my favorite lunches at dinnertime and without the food truck, try making these delicious tacos tonight.
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Rating: 0
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Rate this recipe!
Course Main Dish
Cuisine American, Korean
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 24 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine American, Korean
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 24 hours
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Start by making the marinade, in a sealable plastic bag (large enough to hold the meat), combine the soy sauce, dark brown sugar, 1 teaspoon of avocado oil, ginger, garlic, Tajin, and pepper. You can add a dash of salt, too, however be careful not to over season as the soy sauce does contain a high amount of sodium.
  2. Add the flank steak to the bag, seal the bag, and carefully shake the bag to cover the meat in the marinade. Continue to marinade the meat in the refrigerator for 2 to 24 hours.
  3. Remove the meat from the refrigerator about 30 minutes before you are ready to cook, allowing the meat to get to room temperature before placing on the grill. This will help the grilling process and ensure a tender texture.
  4. While the meat is assuming room temperature, prepare the pickled cucumbers. In a small bowl, combine the rice wine vinegar and sugar. Mix well until the sugar has dissolved, then add a dash of salt. Place the sliced cucumbers in the vinegar mixture. Cover the bowl and refrigerate for at least 15 minutes. If you prepare this ahead of time, the pickled cucumbers will last in the refrigerator about 4-6 hours.
  5. Now prepare the slaw. In a medium bowl, add the lime juice and 2 teaspoons of avocado oil. Mix well, then add the cabbage (both green and purple), carrots, and green onions. Toss the slaw until mixed well, then season to taste with salt and pepper.
  6. Preheat the grill to 450 degrees
  7. Grill the flank steak over direct heat about 1 or 2 minutes a side to get a good sear, then move to indirect heat and cook until internal temperature reaches 135 degrees for a medium rare steak.
  8. Now for the fun part! Using tongs, one at a time, hold the tortilla directly over the a flame (gas stove stops work great, so do side burners on gas grills) for about 10 to 15 seconds per side. The tortilla will char a little and will have great flavor.
  9. Assemble the tacos by placing the beef on top of the tortilla, then the slaw, then finally the cucumbers and serve.

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