Asian Beef Tacos

I feel like fusion eating has become SUCH a trend over the past few years. A trend I am not at all mad about. ESPECIALLY if it's Asian/Mexican fusion! There's a great restaurant here in SF called Chubby Noodle - they make these Korean Pork Tacos that I would argue is the best bite of food in San Francisco. This dish was no doubt a pursuit to create that satisfying of a bite at home! And I think we did pretty dang good! The key is definitely the flour tortillas. And then just a ton of different Asian sauces. I did peanut sauce and chili garlic sauce, but whatever you have in your fridge or leftover from Chinese takeout will work! Use whatever meat you like, just don't skimp on the sauce and the squeeze of lime at the end!!

1 lb of flank steak or skirt steak, diced into bite size pieces

1/4 cup soy sauce

1 TBSP minced garlic

Zest of 1 lime (save the rest of the lime for squeezing onto taco at the end!) **NOTE in my video I squeezed the lime on the meat and I should have zested it!!! My mistake!

4 green onions, chopped

6 small flour tortillas

1 avocado

Spoonfuls of store bought Peanut Sauce

Spoonfuls of Chili Garlic Sauce

Cilantro and Lime for garnish

In a small bowl, mix steak together with soy sauce, garlic, and lime zest. Let sit in fridge for up to a day as a marinade, or use immediately.

In a large frying pan, over medium-hight heat, cook steak with all the juices from the bowl. Add green onions. Cook, stirring occasionally, for about 5 minutes.

Heat flour tortillas directly on stovetop to give them a nice char on each side.

Layer tortillas with avocado, scoop of steak mixture, and as much sauce as you like (the more the merrier!). 

Garnish with fresh cilantro and a lime to squeeze on top.

*Makes 6 tacos.