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Street tacos are one of our local favorites in Houston, Texas so making a few substitutions and making them red curry street tacos, with one of our favorite curries was an easy creation. You can easily see the parallels with Mexican and Thai food with the spices and tropical ingredients. Street food is also more enjoyable when the climate is nice so you get more street food options.Jump to Recipe
Making it Healthier!
We always try to go for the healthiest ingredients we can. Your situation is fact dependent so you might go for other options. You can use a plant based meat substitute if you are going plant based. I just love steak, so I went for steak. For street tacos you typically use skirt steak. I used a round eye that was on sale. Round eye is one of the leaner cuts, so I go for that when I can.
Of course I always go for less processed, too so I went with whole grain corn tortillas. My wife prefers flour tortillas and there are a lot of new healthier options like the carb watch version. It is made with pea flour but still tastes good. We used a low sodium soy sauce and for the oil, canola or olive oil are healthier.
Choosing a red curry paste
You can make your own red curry paste, if you prefer to go for less processed. We have a recipe for that below. Otherwise, you can use a store-bought one to save time.
Making the Marinade
I used an immersion blender to mix these ingredients to make the marinade. I marinated overnight and it tasted amazing. The lime juice really makes the flavor pop!
Red curry street tacos
- wok, food processor or immersion blender
- 2 tbsp soy sauce low sodium
- 2 tbsp lime juice fresh is best
- 2 tablespoon canola oil or olive oil, separated
- 2 tablespoon garlic minced and pounded, fresh if possible
- 2 tablespoon red curry paste freshly made if possible
- 1 lb steak Round Eye is the leanest or skirt steak or fake, plant-based steak are also good options.
- 10 corn tortillas or whatever you prefer, warmed
Garnish- to finish
- 1 onion chopped for a topping
- ½ cup cilantro chopped as a topping
- 2 limes cut into wedges for garnish
- In a medium to large bowl or food processor combine the marinade ingredients and blend until well mixed.
- Massage the marinade into the chopped steak and marinade in a bowl of ziplock style bag for 10 minutes to overnight in the refrigerator. You can turn or mix it occasionally for better saturation.
- Cook the steak for approximately 5 minutes until cooked through as much as you prefer.
- Serve with toppings and cheese if you please as well.
If you like fusion recipes like this, you might also like one of these.
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