Beef Taco

Korean Steak Tacos

Tacos with Asian flavors are trendy in California right now. Our favorite is Korean beef taco with Broken Taco Pineapple Rain.

Ingredients for 4 servings of beef taco:

14 ounces shredded beef tenderloin
4 tbsp Broken Taco Pineapple Rain
3.5 ounces red cabbage
2 spring onions
2 tbsp sesame seeds
8 Broken Taco tortillas
Fresh cilantro
Salt and pepper

Pickled vegetables
½ cucumber
3 radishes
2 tbsp rice vinegar or white wine vinegar
1 tsp sugar
½ tsp salt

Green sriracha mayo
6 tbsp mayonnaise
2 tbsp Broken Taco Green Sriracha

Here’s how to make it:

Thinly slice the cucumber and radishes using a mandoline or cheese slicer. Mix vinegar, salt, and sugar with the vegetables and let it sit for at least 30 minutes.

Finely shred the red cabbage and slice the spring onions. Brown the beef strips in oil. Add red cabbage and spring onions and cook for a couple of minutes. Add sesame seeds and Broken Taco Pineapple Rain. Season with salt and pepper. Mix mayonnaise and Broken Taco Green Sriracha.

Warm the small tortillas in the microwave or wrap them in aluminum foil and heat them at 300°F for 3-5 minutes in the oven.

Spread green sriracha mayo on each tortilla. Add the beef. Top with more Broken Taco Pineapple Rain, pickled vegetables, and chopped cilantro.

Tip: Try new flavors on your tacos! With Pineapple Rain, you’ll get a delicious Asian twist.

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