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Thai Tacos
with mango salsa

Active: 35 Total: 35

We debuted these tacos last summer when we had a much smaller community, but they were a hit then, and I'm excited to share them with a larger audience. The dynamic flavor profile of these tacos due to the nuoc nam sauce (a traditional Vietnamese dipping sauce with a sweet, savory, and tangy flavor), make these tacos and green beans super gobble-able! If you double up on the sauce, tomorrow's dinner will be a breeze.



Thai Tacos:
  • Steak, flank - 1 lb
  • Homemade nuoc nam - 1/4 cup + 1/4 cup (ingredients listed separately)
  • Shallots - 1 bulb , diced
  • Cucumbers - 1/2 lb , diced
  • Mango - 2 , diced
  • Tomatoes, Roma - 3 , diced
  • Cilantro - 1/4 bunch , chopped
  • Oil, cooking - 1 1/2 Tbsp
  • Tortillas - 8
Nuoc Nam (3/4 cups):
  • Water - 1/2 cup
  • Sugar - 2 Tbsp
  • Garlic - 2 cloves , minced
  • Fish sauce - 2 Tbsp (Red Boat brand has the fewest additives)
  • Lime juice - 2 Tbsp
  • Hot sauce (opt) - to taste
Nuoc Nam Green Beans:
  • Green beans - 1 lb , trimmed (Or try thinner haricot verts)
  • Oil, cooking - 1/2 Tbsp
  • Nuoc nam - 1/4 cup (Ingredients listed separately)
  • Hot sauce (opt) - to taste


  1. Make nuoc nam (the traditional sweet, sour, and salty Vietnamese sauce) - Double ingredients if making Tuesday’s dinner too. Boil water (or heat in microwave for ~2 minutes) and stir in sweetener. Mix with remainder of sauce ingredients and season to taste with hot sauce. Adjust taste as needed - use fish sauce for more savory, more lime juice for tartness, more sweetener for sweetness. If you doubled, remember to set aside half. (Can be done up to 5 days ahead) 

  2. Steak - Tenderize with a fork and then combine with first part of the nuoc nam in a baking pan or a Ziploc bag. Marinate for up to 30 minutes and ideally overnight. (Can be done up to 1 day ahead) 

  3. Shallots / Cucumbers / Mango / Tomatoes / Cilantro - Prep as directed. Toss with second part of nuoc nam to make salsa. Cover and refrigerate if not using right away. (Can be done up to 1 day ahead) 

  4. Green beans - Trim off ends (give your kids a pair of scissors and get them trimming!). (Can be done up to 3 days ahead) 

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  1. Try to take steak out of fridge ~30 minutes before cooking for most-even results. Heat a grill pan over medium heat. Brush with cooking oil and then add steak to heated pan. Sear for about 3 to 4 minutes each side. Set aside and let rest for about 5 to 10 minutes. 

  2. After proteins are cooked, heat a saute pan or skillet over medium-high heat. Add cooking oil and then beans to heated oil. Saute for about 1 minute and then add nuoc nam. Saute until your desired crunchiness level (I like mine extra crunchy, so another 2 minutes is all I do). Remember the green beans will keep on cooking ('carryover cooking') after you take them off the heat too! Season to taste with salt, pepper, or hot sauce. 

  3. Heat up tortillas according to package instructions. 

  4. Slice steak into smaller pieces or longer slices. For longer slices, remember to slice against the grain. 

  5. Let everyone assemble their own tacos with steak and cucumber and mango salsa. Enjoy with your tasty green beans! 



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