Making ASIAN-STYLE tacos is new to us & is now going to be a regular in our rotation! These tacos are packed with great flavor from a super simple MARINADE that also ⚡️doubles⚡️ as DRESSING for your slaw!! Then top it off with some creamy-fiery Greek yogurt based “sour cream” sauce and you’ve got yourself a dinner you’re going to want to repeat all👏the👏time.👏 For my Flexitarians, you can swap the steak for shrimp, salmon, edamame, or tempeh!
Servings: 4 Print Recipe
Ingredients
- 1 lb. skirt steak
- 1/2 cup rice vinegar
- 1/2 cup coconut aminos (or tamari soy sauce)
- 2 tablespoons minced garlic
- 2 tablespoons fresh grated ginger
- 2 tablespoons honey
- 1 bag coleslaw mix
- 1/4 cup 2% plain Greek yogurt
- 1/4 cup sriracha or harissa
- 8 sprouted corn tortillas
- 2-3 green onions, chopped
Directions
Place skirt steak in a 1 gallon freezer bag and set aside. In a large measuring cup or small bowl, whisk together rice vinegar, coconut aminos, minced garlic, grated ginger and honey. Pour half of the marinade into the freezer bag with the steak, seal bag and allow to marinate for 10-15 minutes in the refrigerator. In a medium bowl, add remaining marinade to coleslaw mix and set aside. In another small bowl mix together Greek yogurt and sriracha, refrigerate until ready to use. Grill steak for 3 minutes per side, cut into slices, and add to warmed tortillas. Top with coleslaw, spicy yogurt sauce, and green onion.
Nutritional Facts for Asian Steak Tacos
2 tacos
4
Daily Value %*
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* Daily Value % based on a 2000 calorie diet.