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Teriyaki Tacos


  • 600gm sirloin or rump steak
  • 125ml Kikkoman Teriyaki Marinade & Stir Fry Sauce

Asian Slaw

  • 200gm mixed red and green cabbage, shredded
  • 1 medium carrot, peeled and grated
  • 3 spring onions, finely sliced
  • 2 tbsp. fresh coriander, chopped


  • 1 tsp. sesame oil
  • 2 tbsp. rice vinegar
  • 2 tbsp. honey
  • 2 tbsp. peanut or vegetable oil


  • ​12 mini soft tacos
  • 1 avocado, sliced
  • Lime wedges to serve

Kikkoman sauce used in this recipe

Cook time
Prep time

Teriyaki Tacos


  1. Place beef in a large zip lock bag. Add the marinade and seal. Leave to marinade in the refrigerator for at least 30 minutes.
  2. Meanwhile, place all of the Asian slaw ingredients into a bowl and combine well. Make the dressing by adding the ingredients into a separate small bowl and whisk to emulsify. Set the dressing aside until ready to serve.
  3. Heat a grill plate on medium heat. Remove beef from bag and grill until medium rare. Let meat rest for 5-7 minutes.
  4. To serve, quickly grill each side of the tacos to warm through. Drizzle slaw with dressing and mix well. Slice beef and serve with lime wedges and fresh sliced avocado.
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