Healthy Korean BBQ Street tacos: a simple homemade seared pork filled taco that’s super tender, bursting with flavor and topped with fresh veggies for a healthy taco Tuesday meal!
Healthy Korean BBQ Street tacos are a creation after hitting some of the local food trucks here in Los Angeles. There are so many great food truck options, but the tacos at the Korean BBQ truck seriously had me craving them for days after having them. When S.Pellegrino® asked me to be a part of their Taste Guide Campaign, highlighting local food trends and inspirations, I knew hitting up some of the local food trucks would be my first destination.
This is the second year S.Pellegrino® has done this event, this year partnering with Bon Appetit and having famous chef’s April Bloomfield (NYC’s The Spotted Pig) and Ludo Lefevbre (LA’s Trois Mec) come up with special recipes for their culinary event in NYC, you can find out more about that here.
There are many food trucks all over Los Angeles but the one I went to see was at my local farmers market. After trying the Korean BBQ Street Tacos we walked around enjoying S.Pellegrino® Sparkling Natural Mineral Water as we looked at what produce we would be taking home with us.
The thing about farmers markets it makes me want to eat healthier. While the Korean BBQ Street tacos from the food truck were crazy delicious, they were cooked with a lot of oil and in heavy tortillas.. I switched out the tortillas for some of the fresh red leaf lettuce wraps I was able to find at the market to make these Healthy Korean BBQ Street Tacos. I then topped them with some of the radishes you see here and some julienned carrots for some added crunch.
The Healthy Korean BBQ street tacos are made using fresh flavors of soy, lime, ginger so they really are packed full of flavor. By adding sugar, the meat gets a slight char/caramelization on the edges. I also added a little heat with some Sriracha sauce. Healthy, a little heat marinade all wrapped in a cold crunch lettuce wrap, which just so happens pairs perfectly with the clean, refreshing S.Pellegrino® Sparkling Natural Mineral Water.
When you’re trying to eat healthier, you don’t want any of those sugary drinks that are calorie laden. Instead, reach for a refreshing S.Pellegrino® Sparkling Natural Mineral Water. Not only is it refreshing, but it won’t interfere with your palette when you are eating all of the delicious foods.
You can also check out the S.Pellegrino® taste guide campaign to find out how to win free refreshing S.Pellegrino® Sparkling Natural Mineral Water for a year by visiting their website!
You can set up a taco bar for everyone to make their own just like I’ve done here.
Points of Interest for Healthy Korean BBQ Street Tacos:
- This recipe works with whatever meat you happen to have on hand. Ive done this successfully with both beef and shrimp. You will only have to vary the cooking times.
- I prepared this on a stove-top grill pan to get some searing on the BBQ, but it would easily adapt to cooking outside during the hot weather months (so avoid heating up the house.). If using the pork like the recipe, I would cook the tenderloin whole and save some of the sauce to brush on after grilling and slicing it into small bite sized pieces.
- note if using sauce that has been used for marinating, you will need to cook the marinade before serving it.
- Don’t like lettuce? Use Cabbage or even tortillas as an option.Healthy Korean BBQ Street tacosPrep Time15 minsCook Time10 minsTotal Time25 mins
Healthy Korean BBQ Street tacos: a simple homemade seared pork filled taco that's super tender, bursting with flavor and topped with fresh veggies for a healthy taco Tuesday meal!Course: Appetizer, BBQ, Main CourseServings: 4 (two lettuce taco servings)Calories: 173 kcalIngredients
- 1 pound pork tenderloin
- 3 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon grated lime zest
- 1 inch knob ginger, minced (about 1 teaspoon)
- 1 head red leaf lettuce
- 1 large carrot, juilianned
- 6 small radishes, sliced thinly.
- 1 teaspoon olive oil
- cilantro leaves
- Sriracha sauce
Cut the pork into small strips. I cut the tenderloin in half, then sliced small strips from there.
Place all other ingredients except the olive oil into a plastic bag and mix well. Then add pork strips and marinate for 30 minutes to one day in refridgerator. Allow meat to come to room temp for 30 minutes before cooking.
Using a grill pan, (an skillet will do if you don't have one. Grill pans just leave better sear marks.) heat the stove to high. Pour olive oil into the pan once hot, and swirl to coat evenly.
Using tongs, add meat leaving space in between to allow for cooking. (You use tongs to avoid dumping all marinade in with the meat. This allows for searing to occur.) Reserve marinade.
Cook meat about 5-7 minutes turning once and cooking until cooked through. Once all meat is cooked, remove from pan and add in leftover marinade and cook for 5 minutes.
Serve pork wrapped in lettuce and top with carrots and radishes. You can serve cooked marinade along side if someone wants some for added sauce. Add cilantro and Sriracha if desired.