Recipe: Asian Beef Tacos with Corn and Avocado Salad

by Kazue Koyanagi

Asian Beef TacosIt's time to shake things up and do a bit of taco fusion.

We've taken a South American treat and given it an Asian taste and flavor.

Although this recipe for Asian beef tacos includes several strong ingredients, each flavor shines through all on its own.

Are you low on prep time? You won't believe how fast this meal is to make!

Go ahead and sear the beef. Next, pop it in your slow cooker on low for six to eight hours. Instead of dicing the meat, shred it.

You won't need to call the family to dinner. The smell wafting through the house will do it for you!

Asian Beef Tacos

Prep time: 15 minutes | Total time: 40 minutes | Yield: 4 servings


• 5 small tender chuck steaks
• 1/4 cup Asian ginger dressing
• 1/4 small head of cabbage
• 1/4 cup red onion
• four 8-inch or eight small flour tortillas
• salt and pepper to taste

Asian Ginger Dressing
3 garlic cloves, minced
2 tablespoons minced ginger root
3 tablespoon chopped onion
1/4 teaspoon red pepper flakes, optional
1/2 cup olive or peanut oil
3 tablespoons sesame oil
1/3 cup rice vinegar
1/3 cup soy sauce
3 tablespoons honey
1/4 cup water


Combine the dressing ingredients in a small to medium jar. Cover with a tight fitting lid and shake well. Remove the lid and heat the jar in the microwave for just long enough to dissolve the honey, about one minute. Store the Asian ginger dressing in the refrigerator.

Lightly salt and pepper the steaks. Place in a closable bag with the dressing and marinade for 20 to 30 minutes in the refrigerator.

Meanwhile finely dice the onion and set aside. Thinly slice the cabbage and set aside.

Remove the steaks from fridge and discard the marinade. Heat the grill to medium-high and grill the steaks 3 to 4 minutes on each side. Allow them to rest for five minutes.

While the steaks rest, heat 1/4 cup oil in a saute pan. Add a tortilla to the oil. When it puffs up, turn it over. When the tortilla is golden brown, remove it from the oil, place on a paper towel and fold it in half. Repeat with the remaining tortilla.

Chop the meat into 1/2" cubes. Heat a saute pan to high. Add 1 tablespoon Asian ginger dressing, the onions, 4 tablespoons sliced cabbage and the meat. Cook for one minute until warm.

To each tortilla, add a large handful of cabbage and 1/4 cup of the meat mixture. Serve with corn and avocado salad or pickled vegetables.

Cook's Note

You can cut down on carbs by serving over a bed of cabbage slaw instead of in tortillas. Present it with lime wedges or add a touch of lime to the marinade. Add a garnish of fresh cilantro and enjoy! Just cook up twice as much meat filling and you'll have a quick and easy meal for another day.

Do you have a favorite taco recipe you'd like to share?