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Kimchi Tacos
Nb persons: 4
Yield:
Preparation time: 10 min
Total time:
Source:
Kimchi is a natural source of probiotics—"good" bacteria that improve gut health and digestion. TOTAL TIME: 25 min + marinating time | |
1¼ lb | trimmed skirt steak |
½ c | chili-garlic sauce, (such as sambal) |
¼ c | rice vinegar |
¼ c | reduced-sodium soy sauce |
2 cloves | garlic, minced |
8 | corn tortillas, (6" each), warmed (we like La Tortilla Factory) |
1 c | kimchi |
½ c | diced cucumber |
2 | radishes, thinly sliced |
Cilantro sprigs (optional)
Sriracha sauce (optional)
1. COMBINE steak, chili-garlic sauce vinegar, soy sauce, and garlic in large zip-top bag. Marinate 30 minutes or chill up to 8 hours.
2. HEAT lightly oiled grill or grill pan to medium-high heat. Pat steak dry with paper towels (discard marinade). Grill 3 minutes. Flip steak and cook until medium-rare, 3 to 5 minutes longer. Transfer to cutting board and let rest while prepping remaining ingredients.
3. CUT steak against the grain into thin slices and divide among tortillas. Top with kimchi, cucumber, radishes, and cilantro (if using). Serve with Sriracha (if desired).
NUTRITION (per serving) 367 calories, 36 g protein, 19 g carbohydrate, 4 g fiber, 2 g sugars, 16 g fat, 5.5 g saturated fat, 722 mg sodium
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