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Prep 30min
Total60min
Servings8
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Ingredients
Beef and Marinade
3
medium green onions, chopped
1/4
cup soy sauce
3
tablespoons sugar
2
tablespoons vegetable oil
1
lb beef top sirloin steak, thinly sliced against the grain
Spicy Salsa
1/2
cup thick & chunky salsa
1/2
teaspoon Sriracha sauce
Cilantro Slaw
1
tablespoon sugar
2
tablespoons fresh lime juice
1 1/2
teaspoons soy sauce
1
cup fresh cilantro sprigs
1/2
cup thinly sliced red onion
2
cups thinly sliced romaine lettuce
Tortillas and Garnish
8
tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count), heated as directed on package
1
tablespoon sesame seed
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Steps
1
In 1-gallon resealable food-storage plastic bag, mix beef and marinade ingredients. Seal bag. Refrigerate 30 minutes.
2
Meanwhile, in blender, place spicy salsa ingredients. Cover; blend on medium speed until smooth. Pour into small bowl. Set aside. In large bowl, mix all slaw ingredients except lettuce until well mixed. Set aside.
3
Drain beef; discard marinade. Heat 12-inch nonstick skillet over medium-high heat. Cook beef in skillet 2 to 3 minutes, stirring frequently, until brown. Toss lettuce in slaw mixture.
4
Spoon beef on warm tortillas. Drizzle with spicy salsa, and top with slaw. Sprinkle tops with sesame seed.
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To make a Fizzy Lime SODArita: Fill a glass with ice. Add 1 1/2 oz blanco tequila, 1/2 oz clear orange-flavored liqueur and 3/4 oz fresh lime juice; stir. Top with 4 oz chilled Mexican lime soda. Garnish with lime wedge. Makes 1 drink.
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