Taco Tuesday

Taco Tuesday is not something I participate in every week but National Taco Day was last week and I really feel like I missed out.  So I decided to make up for it this week.  Ryan and I really love going to the Keys, we try to go every year.  We got married in Islamorada, watched the Cavs win the championship there, and this December will be Dean’s first trip since we left him with my parents last year.  We have a favorite place in Key West called Garbo’s Grill.  Everything they make is amazing but their Korean BBQ is pretty much the best thing ever.  They started as a super small trailer and have upgraded to a much bigger “silver bullet.”  They also moved from a parking lot to a cute little spot that has a bar and tables.  The owners work there and hand prep the food every day. Seriously you have to try this place if you are ever in Key West.



So here’s my version of weekday Korean Tacos.  It’s actually by Skinnytaste, she has great recipes if you’re ever looking for ideas.  You do need to marinade the beef overnight but it cooks in the crockpot so it’s easy.


Slow Cooker Korean-Style Beef Tacos



  • 1 ¼ lbs lean and trimmed flank steak, cut across the grain into 4 pieces
  • ¼ cup soy sauce
  • 1 teaspoon toasted sesame oil
  • ¼ cup chopped onion
  • 3 garlic cloves, minced
  • 1 tablespoon light brown sugar
  • ½ tablespoon grated fresh ginger (I recently started buying mine in the freezer section already grated and in 1 teaspoon cubes, greatest thing ever!)
  • ½ teaspoon crushed red pepper flakes


  • 2 cups cucumber matchsticks (thin, short slices)
  • 1 cup shredded carrots (buy already shredded to save time)
  • 1 ½ tablespoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • ¼ teaspoon kosher salt


  • Tortillas, use lettuce for a healthier alternative or even make it a bowl with quinoa
  • Sriracha
  • 1 cup chopped green leaf lettuce (I actually prefer it without this, I think the slaw is enough veggies)
  • Scallions, sliced
  • Lime wedges


  1. In a large Ziploc bag combine the soy sauce, sesame oil, onion, garlic, brown sugar, ginger and red pepper flakes to create the marinade. Add the beef to the bag and mix well. Allow the beef to marinate overnight in your refrigerator.
  2. Transfer the beef with the marinade into your slow cooker. Cover and cook on low for 8 hours. Remove the beef to a cutting board and shred using two forks (beef should be very tender). Return the beef to the crock pot with the liquid while you make the slaw.
  3. Mix all the ingredients for the slaw. Heat the tortillas.
  4. Time to eat! Top your tortilla with the beef, Sriracha, and slaw.  Sprinkle the scallions over the top and serve with a lime wedge.











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