Korean Street Tacos

Flavorful Korean Street Taco recipe with nourishing ingredients that will keep you satiated. I favor grass-fed cuts of beef for their higher omega-3 fatty acid content (nearly three times more than industrial beef). Our body cannot make omega 3’s so we need to obtain these from our diet and our optimal brain function and our heart health depends on these. In industrial-raised cattle, the toxic load (antibiotics, hormones and chemicals from the feed) are mostly found in the fat of the beef- the best part. If you cannot find grass-fed, cut the fat out and reduce your toxic load. The Korean spices give the meat a huge pop of flavor for these tacos- chop up any leftovers and put into your scrambled eggs the next morning for a protein packed breakfast or post-workout meal.

Serves 4-6

Ingredients

• 2 T. avocado oil

• 2 T. Gochuguru Korean spice blend (Whole Foods, Jewel, Amazon)

• 2 T. Lakanto maple flavored syrup

• 2 T. fresh ginger, peeled and minced

• 2 T. minced garlic (optional)

• 2 lbs. grass-fed tri-tip, skirt steaks or flank steaks or 8 chicken thighs

• 1 lime, cut into wedges for serving

• tortillas (corn, Egglife egg white, coconut or cauliflower wraps)

Directions

• Mix all ingredients in a bowl until well blended.  

• Place protein in a glass dish and spread paste evenly.

• Marinate in refrigerator for 2 hours or overnight.

• Grill or pan sear until cooked through and cut into very thin slices.

• Pair with my Asian Slaw on top with a shot of Siracha.