Diverse Fusion Tacos: Korean-Mexican Style
Crispy tortillas filled with marinated beef, kimchi, and avocado, blending Korean spices with Mexican flair. This Mexican recipe, ready in about 40 minutes, pairs flank steak, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, thinly sliced flank steak
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sesame oil
- 2 cloves, minced garlic
- 1 tsp, grated ginger
- 1 cup, drained and chopped kimchi
- 1, sliced avocado
- 1/4 cup, chopped cilantro
- 8, warmed corn tortillas
The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide
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Equipment for this recipe
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Instructions
- Step 1: In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp sesame oil, 2 minced garlic cloves, and 1 tsp grated ginger. Add 1 lb sliced flank steak and marinate for 30 minutes.
- Step 2: Heat a skillet over medium-high heat. Cook the marinated steak for 4-5 minutes per side until browned and cooked through. Rest for 5 minutes, then slice thinly.
- Step 3: Assemble tacos by placing 2-3 slices of steak on each warm tortilla, topping with 2 tbsp chopped kimchi, 2 slices avocado, and 1 tbsp chopped cilantro. Serve immediately with lime wedges.
