FOOD TRUCK TACOS RECIPES

Name: Korean food truck tacos
Prep time: 15 min
Cook time: 6 h
Total time: 12 h 15 min
Yield: 8 servings
Cuisine: Korean
Ingredients: 0.25 cup(s) Low sodium soy sauce; 2 Tbsp Water; 3 medium clove(s) Garlic clove(s) minced; 1 Tbsp Ginger root minced peeled fresh; 1 Tbsp Honey; 2 tsp Dark sesame oil (Asian); 24 oz Uncooked lean beef round 1 (1 1/2-pound) top round steak (London broil), trimmed; 1 cup(s) Uncooked carrot(s) packaged matchstick-cut; 3 large Fresh radish(es) cut into 1/8-matchsticks; 2 medium Uncooked scallion(s) thinly sliced on diagonal; 3 Tbsp Rice vinegar; 0.5 tsp Table salt; 16 medium Flour tortilla(s) warmed; 8 tsp Sriracha hot sauce or gochujang (Korean hot sauce); 2 average Kirby cucumber(s) cut lengthwise into very thin sliced; 8 sprig(s) Cilantro for serving; 1 item(s) Fresh lime(s) cut into 8 wedges, for serving

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KOREAN FOOD TRUCK TACOS | RECIPES | WW USA

Korean food truck tacos | Recipes | WW USA image

Serve these steak tacos with Korean hot sauce (gochujang) for just the right amount of heat.

Provided by WEIGHTWATCHERS.COM

Categories Dinner

Total Time 735 minutes

Prep Time 15 minutes

Cook Time 360 minutes

Yield 8 servings

Number Of Ingredients 17

Ingredients

0.25 cup(s) Low sodium soy sauce
2 Tbsp Water
3 medium clove(s) Garlic clove(s) minced
1 Tbsp Ginger root minced peeled fresh
1 Tbsp Honey
2 tsp Dark sesame oil (Asian)
24 oz Uncooked lean beef round 1 (1 1/2-pound) top round steak (London broil), trimmed
1 cup(s) Uncooked carrot(s) packaged matchstick-cut
3 large Fresh radish(es) cut into 1/8-matchsticks
2 medium Uncooked scallion(s) thinly sliced on diagonal
3 Tbsp Rice vinegar
0.5 tsp Table salt
16 medium Flour tortilla(s) warmed
8 tsp Sriracha hot sauce or gochujang (Korean hot sauce)
2 average Kirby cucumber(s) cut lengthwise into very thin sliced
8 sprig(s) Cilantro for serving
1 item(s) Fresh lime(s) cut into 8 wedges, for serving

Steps:

Combine soy sauce, water, garlic, ginger, honey, and sesame oil in large zip-close plastic bag. Add beef and turn to coat. Squeeze out air and seal bag. Refrigerate 6–8 hours, turning bag over once or twice.
Transfer beef with marinade to 5- or 6-quart slow cooker. Cover and cook until beef is fork-tender, 6–7 hours on Low.
Meanwhile, to make slaw, toss together carrots, radishes, scallions, vinegar, and salt in medium bowl.
With two forks, shred beef in slow cooker; stir until coated with cooking juices.
Lay tortillas on work surface. Spread 1/2 teaspoon gochujang along center of each tortilla. Spoon 1/4 cup shredded beef over gochujang. Drizzle with pan juices; top each taco with 3 tablespoons slaw, few slices cucumber, and a few cilantro leaves. Squeeze lime juice on top.
Serving tacos: 2 tacos

Nutrition Facts : Calories 66 kcal

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