Spring break is starting tomorrow. Yep, TOMORROW. Ever since college, spring break has always meant that it’s officially spring and time to bust out the warm weather clothes and go on vacation! Okay, well, I’m not actually going on vacation. A girl can dream right?!? Instead, my girls will be home with me all next week which will inevitably result in all sorts of chaos and some educational moments in spring cleaning (I made them a list of chores already). Sounds like quite a school vacation, eh? In the meantime, it’s also time to break out the summery fun food like these Asian steak tacos.
A couple of posts ago, I made this awesome . Flank steak is usually quite large so there were plenty of leftovers which are always fun to dress up in new ways. The great thing about leftovers is that they are WAY easy. Especially this kind because these Asian steak tacos are quite literally a toss it together and eat it sort of variety. I use a sriracha mayo as the “hot sauce” and you can easily make it yourself by making and just adding a bit of sriracha hot sauce until it reaches your desired spice level. Grab your favorite beverage, fill up a few tacos with a mix of avocado, cabbage, radish and cilantro and give a toast to the onset of spring!
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