Thai Chile Tacos w/ Asian Slaw & Spicy Sour Cream
- 1 tsp. minced garlic
- 1 1/2 tsp. grated fresh ginger (don't use ginger powder... seriously... huge difference)
- 1 tbsp. sugar
- 1 1/2 tsp. fish sauce (don't worry, you can find this even at Walmart in the Asian aisle)
- 1/2 tsp. chili garlic sauce (also in the Asian aisle, a staple... you should really have this in your pantry if you're a fiery foodie like me)
- 1/2 tsp. black pepper
- 2 tbsp. Worcestershire sauce
- 1 pound flank steak (or any thin cut, tender steak)
- Cooking spray
- 1 tsp. chili garlic sauce
- 1 1/2 tsp. fish sauce
- 1/1/2 tsp. grated fresh ginger
- 1 tbsp. sugar
- 2 tbs. rice wine vinegar
- 1/4 cup lime juice
- 2 tsp. minced garlic
- 3 cups packaged angel hair slaw
- 2 cups packaged matchstick carrots
- 1/4 cups sliced green onion
- 1/2 cup fresh cilantro
- 8 corn tortillas (you can use flour, but corn is so much better for you!)
- 6-8 tbsp. Light Sour Cream
- 1 tbsp. Sriracha
- Combine first 7 Steak ingredients into a large gallon-size ziploc bag. Mix/shake ingredients together, then add in the steak and let it marinate. It should marinate at least 20 minutes, but I prefer to throw it together before work and let it sit in the fridge soaking up the flavor all day long!
- When you get home or are ready to get started, first prepare the slaw. Combine the first 7 ingredients and whisk together in a large bowl. Next, add the cabbage/slaw, carrots, green onion, and cilantro. Toss everything together really well.
- Spray down the grill really well and heat it up for the steak. Once hot, throw the steak on and cook it 3-5 minutes on each side depending on the thickness of the steak and how you like it done. Once you remove the steak from the grill. Let it rest for about 5 minutes before you cut it up! Some people like to cut flank steak into strips, but I can't stand biting into a steak taco and having a whole piece of steak pull right out with the bite. Therefore, I prefer to cut into cubes.
- While the steaks are cooking, combine the sour cream and sriracha and heat up your tortillas. For those that don't live in Texas and need instructions on heating up corn tortillas you can do one of two things - wrap in aluminum foil and pop them in the oven OR for a faster finish wrap them in a wet paper towel and throw in the microwave for a minute or so.
- Finally, it's time to EAT!!! Take a warm corn tortilla and spread with the sour cream sauce, next add some steak and finally some slaw. Yummy!!
**Reference Recipe: Cooking Light April 2008
Serving Size: 2 tacos
Calories: 450 calories/serving