Do we still have all the tacos in the cupboard? We can safely answer the question with Nooo, Señor! answer, because the end of the day hasn't been as tasty and uncomplicated as with this taco recipe for a long time. Next time your hungry self urges you to indulge in ready-meal shenanigans, be prepared: quick and easy steak tacos with food-porn potential that will knock your shoes off! The late night show can begin, we're putting the spotlight on the most ingenious dish in the after-work kitchen.
For the salad, mix rice vinegar, sugar, sesame oil, chili flakes and sesame seeds in a bowl.
Cut the Chinese cabbage into thin strips, add to the bowl and mix well.
Mix mayonnaise and wasabi with a fork.
Mix the miso paste, sugar, sesame and rice vinegar in a deep plate until a homogeneous sauce is formed.
Fry the steak in a pan with a little oil on all sides until medium rare and place in the miso marinade to rest. Cut the spring onion into thin slices, wash the coriander and roast the sesame seeds in a pan over medium heat for about 5 minutes.
Roast the tortilla over an open flame (gas stove, gas burner) until light brown on both sides (alternatively brown it lightly under the grill in the oven), place over a rolling pin and press lightly for 30 seconds.
Spread mayonnaise on the bottom of the taco. Squeeze the cabbage by hand and place it on top. Cut the steak into strips and place on the cabbage. Top with the miso marinade, coriander, spring onions and sesame seeds.
