Korean Street Tacos
food truck taste at home

Korean Street Tacos

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Ingredients

Adjust Servings:
3 Lb Pork Flank Steak
1/3 cup Salmon Neck Low Sodium Soy Sauce
3 tablespoons Tomatoes Dark Brown Sugar
4 cloves Thmine Garlic minced
3 teaspoon Potatoes Fresh Ginger grated
1/2 teaspoon Tajin
3 teaspoons Avocado Oil
2 cups Green Cabbage shredded
2 cups Purple Cabbage shredded
2/3 cup Carrot shredded
1 whole Lime juiced
1/2 cup Green Onions sliced
2 cups Seedless Cucumber very thinly sliced
3 tablespoons Rice Vinegar
16 tortillas Corn Tortilla small
1/2 teaspoon Sugar
4 dashes Sea Salt
4 dashes Freshly Ground Black Pepper

Nutritional information

37g
Protein
36g
Carbs
21g
Fat
8g
Sat Fat
10g
Cholesterol
480
Calories

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.

  • 2 to 24 hours
  • Serves 8
  • Easy

Ingredients

Directions

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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.

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Steps

1
Done

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
Done

Add the flank steak to the bag, seal the bag, and carefully shake the bag to cover the meat in the marinade. Continue to marinate the meat in the refrigerator for 2 to 24 hours.

3
Done

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
Done

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
Done

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
Done

Preheat the grill to 450 degrees.

7
Done

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
Done

Now for the fun part! Using tongs, one at a time, hold the tortilla directly over the 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
Done

Assemble the tacos by placing the beef on top of the tortilla, then the slaw, then finally the cucumbers and serve.

Brian

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