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Appetizer Week Night Meals Main Dish

Korean BBQ Tacos

  • Ready Time: 105min
    1 Review
  • Prep Time: 75min
    Cuisine: Asian
  • Cook Time: 5min
    Special: Kid FriendlyPrice Per ServingLow FatDairy-Free
  • Serves: 4
    Prep Method: GrilledInstantPan Fried
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  • 2 bavette pinwheel steaks - take toothpick out and unroll bavette so it lays flat
  • Mission flour street taco shells (small)

Sesame Cabbage Slaw

  • 1/4 head of green cabbage, shredded
  • 4oz. of rice wine vinegar
  • 1/2 teaspoon of toasted sesame seeds
  • Pinch of salt (to taste)

Honey Sriracha Sauce

  • 1/4 cup of local honey
  • 1/4 cup of chili paste
  • 1/2 lime (juiced)

Prep Time: 75min | Cook Time: 5min

  1. In a medium bowl, shred cabbage and combine with rice wine vinegar, sesame oil, sesame seeds, and salt (to taste). Let sit in the fridge at least an hour before serving.
  2. In a smaller bowl, combine local honey, chili paste, and lime juice to create the Honey Sriracha Sauce to put on your tacos. Set aside.
  3. Preheat your grill or pan to medium-high heat. If using a pan, lightly coat with a high smoke-point oil such as Avocado or Grapeseed oil.
  4. Grill 3-4 minutes per side to create a nice sear on the steak.
  5. Chop steak after you have pulled it off the grill and let rest for about 5 minutes.
  6. In a Mission Street Taco shell, place a serving of steak, some of the sesame cabbage slaw, and top it with your homemade Honey Sriracha Sauce.


Recipe by: Mike Silvestri at Tony's Littleton Market

Enjoy with a cold beer during the big game!

1 Review

Jessica W. 4 months ago

This is so delicious!

Jessica W. 4 months ago

This is so delicious!

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