Sunday, January 7, 2018

Asian Inspired Street Tacos with Marinated Skirt Steak, Avocado Slaw and Fresh Mango

The Falcons are in the playoffs again and I am ready to kick off 2018 with new recipes that incorporate more flavor and healthy food (I think I say that every year).  Here is a recipe that uses a lot of ingredients but most of them are in your fridge or pantry already.  The skirt steak is so tender after being marinaded overnight (if you are organized enough to think a day ahead....I am usually not so a few hours will work.)  The fresh ginger is my favorite flavor in this dish and I usually add the leftover to a morning beet and pineapple smoothie (stay tuned for recipe).  Overall this dish is quick and easy to make and would be great for a weeknight dinner!

Street Taco Ingredients:                              
1 mango sliced in thin strips
Marinated steak and slaw, see below 
Soft taco size tortillas 

To assemble: 
Grill steak and slice thinly 
Place steak on tortilla, top with slaw 
and 3-4 slices mango 

¼ cup soy sauce (low sodium if available) 
2 T Toasted Sesame oil 
Zest of 1 lime 
Juice of two limes 
2 T mirin (optional) 
4 scallions, sliced 
2 inch piece of ginger, sliced 
1 jalapeno, sliced with seeds
1 handful cilantro, chopped 
A few shakes of sesame seeds (black or white) 
1 pound skirt steak 

Add all ingredients, including steak, to a Ziploc bag and marinate steak over night in above ingredients.  

2 cups shredded cabbage 
2 cups shredded purple cabbage 
1 cup shredded carrots 
(or you can buy a bag of cole slaw) 
4 scallions, chopped 

1 handful cilantro, stems removed and roughly chopped 

1 avocado 
1 teaspoon grated ginger (microplane works best) 
2 Tablespoons plain yogurt 
1 Tablespoon water 
1 teaspoon siracha 
Juice of half a lime 
A few shakes of sesame seeds (black or white) 

Smash avocado with a fork and mix in all other 
ingredients to create your dressing for the slaw. 
Mix with your slaw ingredients. 

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