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3/4 cup Renée's Asian Sesame Vinaigrette
3 Tbsp. rice wine vinegar
4 tsp. soy sauce
2 tsp. Sriracha sauce (hot chili sauce)
1-1/2 lb. (675 g) Korean beef short ribs, 1/2 inch thick
1 cup shredded purple cabbage
1 cup shredded carrots
3 green onions, thinly sliced, divided
8 corn tortillas (6 inch), warmed
1 avocado, sliced
1 tsp. sesame seed, toasted
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How do I make it ?
Whisk vinaigrette, vinegar, soy sauce and Sriracha sauce until blended. Reserve 3 Tbsp. vinaigrette mixture for later use. Pour remaining vinaigrette mixture over ribs in large bowl; toss until evenly coated. Refrigerate 2 hours to marinate.
Heat barbecue to medium-high heat; spray with cooking spray. Remove ribs from marinade; discard marinade. Grill ribs 4 to 5 min. on each side or until done. Transfer to cutting board; let stand 5 min.
Meanwhile, combine cabbage, carrots and half the onions in medium bowl. Add reserved vinaigrette mixture; mix lightly.
Cut ribs into thin slices. Spoon cabbage mixture onto tortillas; top with meat, avocados, remaining onions and sesame seed.
Kraft Kitchen Tips!
How to Prevent Avocado Slices from Darkening
The flesh of a cut avocado will turn brown quickly, so cut just before using for best results. Or, brush the cut sides with lemon juice to help minimize the browning.
These tasty ribs can be marinated up to 24 hours before grilling as directed.
Calories From Fat
% Daily Value
Fat 24 g
Saturated fat 5 g
Cholesterol 40 mg
Sodium 720 mg
Carbohydrate 45 g
Fibre 5 g
Sugars 12 g
Protein 19 g
4 servings, 2 tacos each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.