2tablespoonsgreen onions (scallions or green shallots) - sliced
1 ½poundsteak - flank, minved
8mediumcorn tortillas
Slaw Ingredients
9ouncescoleslaw mix - shredded
¼cupradish - julienned
½tablespooncilantro (coriander) - chopped
2tablespoonsgreen onions (scallions or green shallots) - sliced
2 ½teaspoonsesame seeds
1 ½tablespoonrice wine vinegar
1 ½tablespoonsesame oil
1 ½teaspoonsoy sauce
1mediumlime juice
1teaspoonKosher salt
1teaspoonground black pepper
Instructions
In a container, combine barbecue and hoisin sauces, sesame oil, garlic and steak. Mix thoroughly; refrigerate for 8 hours to overnight.
For the slaw, whisk wet ingredients together in a bowl until a loose vinaigrette is formed. Adjust with salt and pepper. Add cabbage mix, radish, cilantro, scallion, and sesame seed. Stir ingredients until vinaigrette evenly coats the cabbage.
Grill or pan-sear the flank steak, basting with excess marinade. Cook to desired doneness. Meanwhile, steam or toast your corn tortillas and reserve.
Mince the flank steak across the grain. Brush a bit of hoisin inside the tortilla for each taco, and add steak and slaw. Serve.