Description
A bold Mexican-Japanese fusion dish pairing grilled teriyaki-marinated skirt steak with crispy pickled carrots, served in warm street-style tortillas for a balanced, umami-sweet taco experience.
Ingredients
1 large carrot (peeled)
1/3 cup rice vinegar
3 tbsp water
1 tsp salt
1 tbsp hot sauce
1 lb skirt steak
1 cup teriyaki sauce
Pepper (to coat)
6 street-style tortillas
Instructions
Julienne the carrot using a mandolin for uniform slices.
Combine rice vinegar, salt, water, and hot sauce in a saucepan. Heat to boiling, then cool by adding 3 ice cubes.
Pour pickling liquid over caraway; marinate for at least 1 hour.
Trim the skirt steak and align the grain. Coat with pepper.
Massage 1/3 of the teriyaki sauce into the steak as marinade.
Grill over medium-high heat for 3 minutes per side, basting with 1/3 of the remaining teriyaki sauce during cooking.
Let the beef rest, then slice against the grain.
Warm the tortillas and assemble with steak, pickled carrots, and a drizzle of remaining teriyaki sauce.
Notes
Use Nantes carrots for the best texture.
Adjust rice vinegar to water ratio for tanginess.
Reserve 1/3 of the teriyaki sauce for drizzling after assembly.
For a vegetarian option, substitute well-seasoned tofu for the beef.
Reheat cooked tacos briefly in a pan to preserve texture.
- Prep Time: 20
- Cook Time: 30
- Category: Lunch
- Method: Grilling
- Cuisine: Mexican-Japanese Fusion
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 6g
- Sodium: 1800mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 50mg