Thai Tacos
with mango salsa
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.
Ingredients
- 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
- 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
- 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
Prep
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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)
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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)
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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)
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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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Make
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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.
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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.
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Heat up tortillas according to package instructions.
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Slice steak into smaller pieces or longer slices. For longer slices, remember to slice against the grain.
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Let everyone assemble their own tacos with steak and cucumber and mango salsa. Enjoy with your tasty green beans!
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