Thai Beef Tacos with Lime-Cilantro Slaw

Thai Beef Tacos with Lime-Cilantro Slaw Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Tacos go Asian with crunchy cabbage slaw and steak flavored with ginger and fish sauce. Packaged coleslaw and matchstick carrots speed preparation. Serve with lime wedges and cilantro sprigs, if desired.

Yield:

4 servings (serving size: 2 tacos)

Recipe from

Cooking Light

Nutritional Information

Calories 431
Caloriesfromfat 24 %
Fat 11.5 g
Satfat 3.9 g
Monofat 5 g
Polyfat 1.4 g
Protein 31 g
Carbohydrate 50.8 g
Fiber 5.1 g
Cholesterol 42 mg
Iron 4.3 mg
Sodium 871 mg
Calcium 157 mg

Ingredients

Steak:
1 tablespoon sugar
1 1/2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons fish sauce
1/2 teaspoon chili garlic sauce (such as Lee Kum Kee)
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 pound flank steak, trimmed
Cooking spray
Slaw:
1/4 cup fresh lime juice
1 tablespoon sugar
2 tablespoons rice wine vinegar
1 1/2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons fish sauce
1/2 teaspoon chili garlic sauce
2 garlic cloves, minced
3 cups packaged angel hair slaw
2 cups packaged matchstick-cut carrots
1/4 cup sliced green onions
1/2 cup chopped fresh cilantro
Remaining ingredient:
8 (6-inch) fat-free flour tortillas

Preparation

To prepare steak, combine first 6 ingredients in a large zip-top plastic bag. Add steak to bag; seal and marinate in refrigerator 20 minutes, turning occasionally.

Prepare grill or broiler.

Remove steak from bag; discard marinade. Place steak on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

To prepare slaw, combine juice and next 6 ingredients (through 2 garlic cloves) in a large bowl. Add slaw and next 3 ingredients (through cilantro); toss well to combine.

Divide steak evenly among tortillas; spoon about 1/2 cup slaw onto each tortilla. Fold in half; serve immediately.