Update on COVID-19 preparedness
Ingredients
4 (6 inch) soft corn tortillas
1 Strip Steak
1/2 tablespoon sesame seed oil
kosher salt and fresh ground black pepper
1 cup thinly sliced Napa cabbage
½ cup shredded carrots
¼ cup very thinly sliced radishes
1/3 cup chopped green onions
1 tablespoon minced jalapeno
1 tablespoon cilantro, chopped
½ teaspoon grated ginger
1 teaspoon grated garlic
1 tablespoon peanut butter
1 tablespoon fresh lime juice
1 tablespoon soy sauce
Microgreens for garnish, optional
Additional lime wedges
Method
Heat sesame seed oil in skillet
Season the steak with kosher salt and pepper
Sear the steak on both sides.
Allow the steak to rest while you make the slaw
In a bowl, whisk together peanut butter, lime juice, soy sauce, ginger and garlic.
Place cabbage, carrots, radishes, green onions and jalapenos, in a bowl and toss with dressing.
Heat tortillas
Assemble tacos and top with micro greens and a wedge of lime
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