Korean steak tacos combine tender, quickly cooked steak with tangy pickled vegetables and a creamy Sriracha coleslaw, piled onto small flour tortillas. Ready in about 30 minutes, they’re a great way to change up taco night without much extra effort.
Taco night can become repetitive if you stick to the same fillings. These Korean steak tacos swap the usual ground beef and shredded cheddar for bold Asian-inspired flavors—teriyaki-glazed steak, quick-pickled cucumber and shallot ribbons, and a zesty Sriracha slaw. The result is vibrant, balanced, and simple enough for a weeknight.
Ingredients
Gather the following:
- Sriracha – divided; adjust to taste
- Cucumbers – peeled into ribbons
- Shallots – thinly sliced
- Limes
- Water
- Steak – thinly sliced into strips
- Olive oil
- Coleslaw mix – the bagged mix from the produce section (not pre-dressed)
- Mayo – use real mayonnaise
- Thick teriyaki sauce
- Small flour tortillas
How to Make
This recipe breaks into three easy parts: pickled vegetables, Sriracha coleslaw, and the steak plus assembly.
Pickled Vegetables
Use a vegetable peeler to shave the cucumbers into long ribbons, stopping when you reach the seeds; discard the seeded portion. Place the cucumber ribbons in a bowl.
Peel the shallots, cut them in half lengthwise, and slice thinly. Add the shallot strips to the bowl with the cucumbers.
Juice one lime (and half of the second lime) into the bowl, then add about 2 tablespoons of water. Toss with tongs to combine and let rest for at least 10 minutes so the flavors meld and the vegetables soften slightly.
Sriracha Coleslaw
While the pickled vegetables are resting, make the slaw. In a separate bowl combine the coleslaw mix, mayonnaise, half of the Sriracha, and the juice from half of the second lime. Toss until evenly coated and set aside until assembly.
Steak and Assembly
Pat the steak strips dry with a paper towel to promote a good sear.
Heat a large skillet over medium-high and add the olive oil. When the oil shimmers, add the steak in a single layer. Cook for 4–5 minutes, stirring occasionally, until the meat is cooked through and no pink remains.
Remove the skillet from the heat and immediately stir in the teriyaki sauce and the remaining Sriracha so the steak is evenly coated and glossy.
Warm the tortillas by stacking them on a microwave-safe plate, covering with a damp paper towel, and microwaving about 30 seconds—just until pliable and warm.
To build tacos: divide the teriyaki steak among the warmed tortillas, top with Sriracha coleslaw, then add the pickled cucumbers and shallots. Cut the remaining lime into wedges and squeeze over the tacos if you like a brighter finish. Serve right away.
Storing Leftovers
Store leftover cooked steak in an airtight container in the refrigerator for up to 3 days; reheat on the stovetop. The pickled vegetables will keep for about 3 days refrigerated in an airtight container. The coleslaw is best eaten the same day or the next day, as it will become soggy after longer storage.
Tips and Variations
- These tacos are not overly spicy—Sriracha is used for flavor and a little heat. Adjust the amount to suit your preference.
- No shallots? Substitute a sweet onion sliced thinly.
- For a low-carb option, serve the steak, slaw, and pickled veggies in lettuce leaves instead of tortillas.
Serving Suggestions
These Korean steak tacos are a flavorful twist on taco night and pair well with a simple side of steamed rice, a light cucumber salad, or extra lime wedges. Make them when you want an easy dinner that feels special without a long ingredient list.
Korean Steak Tacos
Ingredients
- 4 tsp Sriracha sauce
- 2 cucumbers
- 2 shallots
- 2 limes
- 2 tbsp water
- 1 1/4 lbs thinly sliced steak strips
- 1 1/2 tbsp extra virgin olive oil
- 8 oz coleslaw mix
- 1/4 cup mayo
- 1/2 cup thick teriyaki sauce
- 12 small flour tortillas
Instructions
To Make The Pickled Vegetables
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Peel the cucumbers with a vegetable peeler as desired, then shave into long ribbons, stopping at the seeds. Transfer to a mixing bowl.
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Peel and halve the shallots lengthwise, then slice thinly and add to the bowl with the cucumbers.
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Juice one lime and the other half lime into the bowl, add 2 tablespoons water, and toss with tongs. Let rest at least 10 minutes.
To Make The Sriracha Coleslaw
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In another bowl, combine coleslaw mix, mayo, half the Sriracha, and juice from half the lime. Toss to combine and set aside.
To Make The Steak Tacos
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Pat steak strips dry with a paper towel.
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Heat olive oil in a large skillet over medium-high. Add steak in a single layer and cook 4–5 minutes, stirring occasionally, until cooked through. Remove from heat.
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Stir in teriyaki sauce and remaining Sriracha until the steak is evenly coated.
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Warm tortillas by stacking them, covering with a damp paper towel, and microwaving about 30 seconds.
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Divide steak among tortillas, top with Sriracha coleslaw and pickled vegetables. Serve with lime wedges.
Notes
- The heat level is mild; reduce Sriracha if you prefer less spice.
- Swap sweet onion for shallots if needed.
- Serve in lettuce leaves instead of tortillas for a low-carb option.
Nutrition