Two winters ago we ate Korean Street Tacos from a food truck along the coast of Maine in the middle of winter on the backside of a garden. it was an unexpected find. We only bought it because it was late and we were hungry. It was just something to fill the hungry space inside.
We bought one to share. It wasn’t huge, it was meant to be “just enough”. After one bite Jeremy said, “You eat that one, I’m going to get my own.” Then we bought Kaitlyn one of her own.
And our food world was never the same.
This street taco from a food truck in the middle of winter in Maine on the backside of a garden was one of the best things I’ve ever, ever put in my mouth. It’s so good, in fact, that we have never stopped thinking, or talking about it.
I remember us walking back up to the food truck to order more and telling the cook in the window how much we needed more of his tacos.
It was so good that this week-way too long to have put a recipe on the shelf and only thought about it-I finally decided to make Korean Street Tacos.
After looking at a few recipes online, I decided to just do my own thing. What I’m affectionately calling Pennsylvania Street Tacos.
Because let’s be real…there’s nothing that says Korean Street Taco anywhere near us in little old central Pennsylvania.
I have no pictures of the process because I didn’t honestly know if they would be good at all. But alas! Pennsylvania Street Tacos were a hit in the Smallwood home. And seriously…they were goooood. Like make it again good.
You should make it too. Cuz really…if I’m posting it, it’s food worthy. And that means you should eat it too. 😉
Here’s what you need:
6 small corn tortillas, warmed
1/2 large cucumber sliced very thin, almost see through
1 avocado, sliced
2 cups coleslaw-no sauce added, just the veggies
1/2 cup pineapple juice
2 cloves garlic, crushed
1 pound very thinly sliced steak
1/4 cup bbq sauce, your choice on flavor
What to do:
- In a saute pan, add a drizzle of olive oil and crushed garlic. Saute garlic for about 5 minutes.
- Add thinly sliced steak. I cook it until there is no red left, but you can cook it however you like.
- Place tortillas in a warm oven.
- While steak is cooking, slice avocado and cucumbers.
- Place cucumbers in a bowl and sprinkle with salt and pepper, a little olive oil.
- Add coleslaw to a bowl, pour over pineapple juice and mix well.
- Add bbq sauce to steak and mix well.
- When steak is done begin to build your taco.
- In a tortilla shell add steak, top with coleslaw mixture, avocado and cucumbers. Put some more bbq sauce on for added flavor.