Thai Beef Tacos with Lime-Cilantro Slaw

Tacos go Asian with crunchy cabbage slaw and steak flavored with ginger and fish sauce. Packaged coleslaw and matchstick carrots speed preparation. Serve with lime wedges and cilantro springs, if desired. 

Thai Beef Tacos with Lime-Cilantro Slaw

From Cooking Light

Serves 4

Steak:
1 T sugar
1 1/2 t minced peeled fresh ginger
1 1/2 t fish sauce
1/2 t chili garlic sauce (such as Lee Kum Kee)
1/4 t freshly ground black pepper
2 garlic cloves, minced
1 pound flank steak, trimmed
cooking spray

Slaw:
1/4 C fresh lime juice
1 T sugar
2 T rice wine vinegar
1 1/2 t minced peeled fresh ginger
1 1/2 t fish sauce
1/2 t chili garlic sauce
2 garlic cloves, minced
3 C packaged angel hair slaw
2 C packaged matchstick-cut carrots
1/4 C sliced green onions
1/2 C chopped fresh cilantro

Remaining Ingredients:
8 (6-inch) fat-free flour tortillas

To prepare steak, combine first 6 ingredients in a large zip-top plastic bag.  Add steak to bag; seal and marinate in refrigerator 20 minutes, turning occasionally.

Prepare grill or broiler.

Remove steak from bag; discard marinade.  Place steak on grill rack or broiler pan coated with cooking spray.; cook 5 minutes on each side or until desired degree of doneness.  Let stand 5 minutes.  Cut steak diagonally across grain into thin slices.

To prepare slaw, combine juice and next 6 ingredients (through 2 garlic cloves) in a large bowl.  Add slaw and next 3 ingredients (through cilantro); toss well to combine.

Divide steak evenly among tortillas; spoon about 1/2 cup slaw onto each tortilla.  Fold in half; serve immediately.