Cinco de Mayo is just a few days away and Betty Crocker has you covered with a variety of recipes!
Yesterday I shared a recipe for Skinny Citrus Shrimp Tacos and today I’m sharing a recipe for something with a little more of a kick!
Check out this recipe below for Beef Bulgogi Korean Tacos!
Beef and Marinade
3 medium green onions, chopped
1/4 cup soy sauce
3 tablespoons sugar
2 tablespoons vegetable oil
1 lb beef top sirloin steak, thinly sliced against the grain
1/2 cup Old El Paso® Thick ‘n Chunky salsa
1/2 teaspoon Sriracha sauce
1 tablespoon sugar
2 tablespoons fresh lime juice
1 1/2 teaspoons soy sauce
1 cup fresh cilantro sprigs
1/2 cup thinly sliced red onion
2 cups thinly sliced romaine lettuce
Tortillas and Garnish
8 flour tortillas for soft tacos and fajitas (6 inch), heated as directed on package
1 tablespoon sesame seed
In 1-gallon resealable food-storage plastic bag, mix beef and marinade ingredients. Seal bag. Refrigerate 30 minutes.
Meanwhile, in blender, place spicy salsa ingredients. Cover; blend on medium speed until smooth. Pour into small bowl. Set aside. In large bowl, mix all slaw ingredients except lettuce until well mixed. Set aside.
Drain beef; discard marinade. Heat 12-inch nonstick skillet over medium-high heat. Cook beef in skillet 2 to 3 minutes, stirring frequently, until brown. Toss lettuce in slaw mixture.
Spoon beef on warm tortillas. Drizzle with spicy salsa, and top with slaw. Sprinkle tops with sesame seed.
Head over to Betty Crocker for recipes like Faux Pho Chicken Tacos and Thai Basil MOJITarita!
Thanks to Betty Crocker for creating such delicious recipes!
Disclosure: I was not compensated for this post. I am excited to share these delicious Betty Crocker recipes with you!