Korean BBQ Steak Tacos with Honey Sriracha Slaw

Who said Crock-Pot recipes needed to be hard? Campbell’s certainly didn’t. They recently came out with a line of ‘Slow Cooker’ sauces that have made making Crock-Pot dishes almost impossible to turn down. With my pure love of Asian food, I was ECSTASTIC when I saw they had a Korean BBQ version of the sauce.  Instant light bulb went off: TACOS!

It’s fairly easy to come up with things to put on a flour tortilla, but it is not often that you find something new and different. I thought you all would really appreciate this Mexican dish with some Asian flare for not only its flavor but its simplicity, too! Have at it :)

Korean BBQ Steak Tacos with Honey Sriracha Slaw

2-3 pounds of Chuck Roast Steak (make sure there is some marbleization so that it doesn’t get tough)

1 package of Campbell’s Slow Cooker Korean BBQ Sauce

1 carton of sliced Mushrooms

1 package of shredded Cabbage (you only need to use about 3 cups worth)

¼ cup of Mayo

1 tablespoon of Sriracha

1 tablespoon of Honey

1 package of small Flour Tortillas

Optional:

1 bunch of Green Onions

1 bunch of Cilantro

Set your Crock Pot to low and add your whole chuck roast as well as your mushrooms.

Pour the entire contents of the Campbell’s Slow Cooker sauce into the Crock Pot. Let it sit on low for the remainder of the day (6-8 hours).

Once it is done cooking, use a fork or tongs to shred the meat a bit. Add your desired amount of shredded steak and mushrooms to your flour tortillas.

In a bowl, combine your shredded cabbage, mayo, sriracha and honey. Stir the ingredients and top your tacos off with the mixture. Lastly, add chopped green onions and cilantro to your tacos, if you wish (I would recommend doing so!)

And that’s all folks. You heard it here first.

Teryiaki Pork Tacos with Sriracha Slaw

As I've stated before, who in the world doesn't love tacos? You can (quite literally) put anything in them! This specific taco recipe came about due to our love for those already-marinated pork tenderloins at the grocery store. Smithfield is probably the most popular brand, but there are tons out there with lots of fun flavors like garlic & herb, cajun, and… teriyaki! We eat them all the time, but I wanted a new way to utilize them in a dish other than just pairing it with some mashed potatoes and veggies. And then came these Asian-inspired pork tacos…

The pork is already done for you, minus the cooking part, so the only ‘work’ portion of this recipe is the toppings and the sides! My kind of dinner.

Teriyaki Pork Tacos with Sriracha Slaw

1 already-marinated pork tenderloin (teriyaki preferred)

2 cups of packaged shredded cabbage (coleslaw without the sauce)

2 tablespoons of Sriracha (hope you like it hot!)

2 tablespoons of Sour Cream

4 flour tortillas

1 avocado

1 lime

Cilantro for garnish

Cook the pork tenderloin based on the directions indicated on its’ packaging. While that is cooking, mix the cabbage, sriracha, and sour cream together in a bowl and set aside. Next, sliver the avocado into slices that will fit well on the tortilla. Once the pork tenderloin is done (be sure it is 160 degrees and has no pink areas) cut it into bite size pieces. Place these pieces, the sriracha slaw, and avocado onto your tortillas… And… THAT IS IT! Serve a lime wedge on the side in-case your taste testers want to add a little zing to their tacos (this is recommended).

This recipe is beyond easy, not to mention, has a wonderful depth of flavor and is perfect for any night of the week. You’d be crazy not to try! What is your favorite kind of taco? Fish? Spicy Chicken? Please share!