Korean Steak Tacos

If you haven’t yet tried kimchi, this Korean pickled cabbage is worth adding to your meals. It’s not only tangy, but it’s also fermented, a good sign it’s teeming with probiotics.

Prep Time
30 min
Cook Time
10 min
40 min


  • 1 lb flank steak, trimmed
  • 2 green onions, thinly sliced, divided
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup rice vinegar
  • 1 1/2 tbsp coconut sugar
  • 1 tbsp sriracha sauce
  • 2 1/2 tsp sesame oil
  • 1 lime, juiced
  • 1/4 large avocado, peeled and pitted
  • 1/3 cup plain whole-milk yogurt
  • 1 clove garlic, minced
  • 2 1/2 cups finely shredded red cabbage
  • 1 cup shredded carrots
  • 8 4-inch corn tortillas, warmed
  • 1/2 cup prepared kimchi, roughly chopped


1. Place flank steak in a large zip-top bag. In a small bowl, combine half of onions, soy sauce, vinegar, sugar, sriracha and oil. Stir until sugar dissolves. Pour marinade over steak and seal bag. Transfer to refrigerator for at least 4 hours or overnight.

2. Heat grill to medium. Cook steak over direct heat, turning once, until steak reaches desired doneness (125°F to 130°F for medium-rare). Discard remaining marinade. Place steak on a cutting board and tent loosely with foil. Let steak rest 10 minutes. Thinly slice across the grain.

3. While steak is cooking, prepare crema: To a small blender, add lime juice, avocado, yogurt and garlic; blend until combined but still chunky; set aside.

4. Layer cabbage and carrots onto tortillas then top with steak, kimchi and avocado crema. Garnish with remaining half of onions.  

Nutrition Information

  • Serving Size 2 tacos
  • Calories 301
  • Carbohydrate Content 21 g
  • Cholesterol Content 71 mg
  • Fat Content 5 g
  • Fiber Content 3 g
  • Protein Content 27 g
  • Saturated Fat Content 4 g
  • Sodium Content 373 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 5 g
  • Polyunsaturated Fat Content 1 g