Rating: 4.5 stars
17 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light April 2007


Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

4 servings (serving size: 2 tacos)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

431 calories; calories from fat 24%; fat 11.5g; saturated fat 3.9g; mono fat 5g; poly fat 1.4g; protein 31g; carbohydrates 50.8g; fiber 5.1g; cholesterol 42mg; iron 4.3mg; sodium 871mg; calcium 157mg.