A few months back I saw someone online make pink beetroot tacos and they looked so pretty. Those ones were flour based but I wanted to use this corn masa harina four that I bought ages ago. This dinner was a use up some leftovers kind of meal. Leftover beetroot went into the tortillas, left over kimchi, and a lot of carrots to use up!
I nearly didn’t make the tortillas but they were so easy and turned out way better then I expected. Nice and soft and pliable.
I would serve this with some wedges or something if you want it to be more filling as this wouldn’t quite serve 4 hungry adults. There were no leftovers from 2 adults and two kids.
12 small corn torillas or make these beetroot ones here or use your favourite wrap
500-600g steak - I used Sirloin or see meat free options below
Carrot salad - below
4-6 T mayo
kimchi about a cup or so
Lime wedges to squeeze over
600g carrots, peeled and then peeled into strips
2 tsp sesame oil
4 tsp sesame seeds
2 T olive oil
2 T soy
Lemon juice ½ to 1 depending on juiciness
a handful of coriander, chopped
Mix all together and season to taste.
Lay out a tortilla, spread with mayo, top with carrot salad, sliced steak and kimchi. Finish with a squeeze of lime juice. Easy.
I made a test one with some scrambled egg which was delicious. Tofu would work well too. Look for fish sauce free kimchi.