Nutrition Facts
(per serving)

The recipe has been modified by replacing sour cream with Greek yogurt, using cauliflower tortillas instead of corn tortillas, and reducing the amount of brown sugar. These changes lower the calorie, fat, and carbohydrate content while maintaining flavor.
  • ~70 Calories saved
  • ~4g Fat saved
  • ~14g Carbs saved

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Original Recipe:

https://tastesbetterfromscratch.com/korean-beef-tacos/

Disclaimer: This recipe is generated by an AI model and may not be perfect. Please review the recipe and make any necessary adjustments.

Healthy Korean Beef Tacos

ketogenic

Ingredients

  • 907 g flank steak
  • 59 ml low-sodium soy sauce
  • 14 g sesame oil
  • 9 g light brown sugar
  • 3 cloves garlic, minced
  • 6 g freshly grated ginger (or 2 teaspoons ground ginger)
  • 18 g Gochujang (Korean chili paste)
  • 115 g kimchi, finely chopped
  • 149 g diced tomatoes
  • 40 g white or purple onion, diced
  • 8 cauliflower tortillas
  • 125 g Greek yogurt
  • 8 g fresh cilantro

Instructions

  1. Marinate Meat: In a bowl, mix the soy sauce, sesame oil, brown sugar, garlic, ginger, and chili paste. Add flank steak to a resealable bag, pour in marinade, and coat. Refrigerate for at least 1 hour.
  2. Kimchi Salsa: Mix kimchi, tomatoes, and onion together in a bowl.
  3. Cook Steak: Preheat grill. Remove steak from marinade and grill for 3-4 minutes per side until desired doneness. Let it rest before slicing thinly.
  4. Assemble Tacos: Warm cauliflower tortillas, fill with steak slices, kimchi salsa, a dollop of Greek yogurt, and garnish with cilantro.

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