In an attempt to reuse the famous Thai fish sauce from my Pad Thai, I decided to make another recipe this week that used the same ingredient. Too often I buy ingredients for one recipe and then they sit in the back of my pantry never to be reused. I had tagged a recipe in one of my Cooking Light magazines several months ago that also required Thai fish sauce so it was perfect for my ingredient repeat I was going for. This was a really fun dish to prepare and it was a change of pace for us -we rarely eat red meat and Thai Tacos are very unordinary.
Thai Beef Tacos with Lime-Cilantro Slaw
Cooking Light April 2007
To prepare steak, combine first 6 ingredients in a large zip-top plastic bag. Add steak to bag; seal and marinate in refrigerator 20 minutes, turning occasionally.
Prepare grill or broiler.
Remove steak from bag; discard marinade. Place steak on grill rack or broiler pan coated with cooking spray;
cook 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
To prepare slaw, combine juice and next 6 ingredients (through 2 garlic cloves) in a large bowl. Add slaw and next 3 ingredients (through cilantro); toss well to combine.
Divide steak evenly among tortillas; spoon about 1/2 cup slaw onto each tortilla. Fold in half; serve immediately.
4 servings (serving size: 2 tacos)