Everything tastes better in taco form. Case in point: this marvelous mash-up! Steamy flour tortillas are filled with sweet soy glazed steak, creamy cabbage slaw, lime-pickled cucumber, and peanuts. The best part (besides digging in)? They’re ready in a jiff (just 20 minutes!) and couldn’t be easier to whip up. Taco’bout a weeknight win.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Sweet Thai Chili Sauce
Flour Tortillas(ContainsSoy, Wheat)
Sweet Soy Glaze(ContainsSoy, Wheat)
• Wash and dry produce. • Trim and thinly slice cucumber. Halve lime. • In a small bowl, combine cucumber, juice from lime halves, and a pinch of salt. Set aside to marinate. • Roughly chop peanuts.
• In a large bowl, combine mayonnaise and chili sauce. • Add coleslaw mix and toss to coat. Season with salt and pepper.
• Pat diced steak* dry with paper towels. • Heat a drizzle of oil in a large pan over high heat. Add steak and cook, stirring occasionally, until browned and cooked through, 2-3 minutes. • Reduce heat to medium, then pour in sweet soy glaze. Cook until glaze has thickened, 1-2 minutes. Taste and season with salt and pepper. Turn off heat.
• While steak cooks, wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with steak, slaw, marinated cucumber (draining excess liquid), and peanuts. Serve.