Thai Cucumber Steak Taco with Red Cabbage Slaw - Innit

Ingredients

4 Servings

Meat & Seafood

  • Beef Flank Steak 1 1/2 lb

Canned/Bottled Goods

  • Honey 2 Tbsp

  • Sriracha Sauce 1 Tbsp

  • Fish Sauce 1 Tbsp

Produce

  • Cilantro 2 Tbsp

  • Red Cabbage 1/4 head

  • Limes 3

  • English Cucumbers 2

Spices

  • Kosher Salt 2 tsp

  • Chili Powder 1 Tbsp

Dry Goods

  • Corn Tortillas 8

  • Peanuts 1/2 cup

Pantry

  • Olive Oil 3 Tbsp

Preparation

  1. Prep Cabbage Slaw

    Add all ingredients to a bowl. Stir to combine.

    • 1/4 head, sliced Red Cabbage
    • 1 Tbsp Olive Oil
    • 1/2 tsp Kosher Salt
    • 1, Juiced Lime
  2. Make Thai Cucumber Salsa

    Add all ingredients to a bowl. Stir to combine.

    • 2, diced English Cucumbers
    • 1/2 cup, chopped Peanuts
    • 1 Tbsp Fish Sauce
    • 2 Tbsp Honey
    • 1 Tbsp Sriracha Sauce
    • 2 Tbsp, chopped Cilantro
    • 1, juiced Lime
    • 1 tsp Kosher Salt
  3. Sear & Season Steak

    Prepare ingredients. Set pan to high heat for 2 minutes. Add oil & steak. Cook for 3 minutes or until golden brown; season halfway through.

    • 1 1/2 lb, sliced Beef Flank Steak
    • 2 Tbsp Olive Oil
    • 1, juiced Lime
    • 1 Tbsp Chili Powder
    • 1/2 tsp Kosher Salt
  4. Warm Up Tortillas

    Wrap tortillas in kitchen towel. Warm in microwave for 1-2 minutes.

    • 8 Corn Tortillas
  5. Serve & Enjoy

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Calories 660 kcal  
Total Fat 31.0 g 39%
Total Saturated Fat 8.0 g 41%
Unsaturated Fat 23 g  
Cholesterol 110 mg 37%
Sodium 1780 mg 80%
Total Carbohydrate 51 g 19%
Good Source: Fiber 9 g 33%
Sugars Total 16 g  
Excellent Source: Protein 46 g 92%
Excellent Source: Vitamin C 65 mg 70%
Calcium Ca 170 mg 15%
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By Innit Culinary Team