Time to shake it up, time for a little taco fusion. For the last year every food blog has been writing about these Korean or Asian tacos but I haven't had the opportunity to find them in a food cart setting. After eating these tacos, I'm ready to hunt down some taco trucks to compare.
Ingredients
1 tbs garlic
2 tbs soy sauce
3 tbs fish sauce
4 tbs brown sugar
1 tsp sesame oil
dash of pepper
1/2 lb flank steak
1/2 c daikon, julienned
1/2 c carrots, julienned
1/4 c warm water
1/4 c rice wine vinegar
5 tbs sugar
1 tsp salt
1/3 c cucumber sliced thin
1/8 c cilantro
6-8 corn tortillas
Marinate the steak about an hour or more before cooking.
In a bowl whisk together the garlic, soy sauce, fish sauce, brown sugar, sesame oil and pepper. Place steak in the marinade, cover and set aside for an hour or more.
Prep and pickle the daikon and carrots.
In a bowl whisk the warm water, rice wine vinegar, sugar and salt. Toss in the daikon and carrots and set aside.
In a hot oiled skillet, cook the steak for about 3 minutes on each side. Once the steak is cooked, let it sit for about 5 minutes before slicing thinly against the grain.
Take out the pickled daikon and carrots and drain the vinegar mixture. To prepare the tacos take warm corn tortillas and pile on the thinly sliced steak. Toss some of the pickled vegetables on the top and garnish with sliced cucumbers and cilantro.
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