Tasia and Gracia's miso steak tacos with kaleslaw

You can't beat tacos for a tasty family meal. These ones have an Asian-style twist and are filled with tender miso steak, crunchy slaw and coriander.



Note: + 5 mins resting & 30 mins marinating time



  • 100g miso paste
  • 50ml mirin seasoning
  • 2 tsp caster sugar
  • Pinch of salt
  • 500g beef rump steak
  • 350g pkt Coles Kaleslaw Kit
  • 100g mayonnaise
  • 1 tbs lime juice
  • 10 Coles Street Tortillas
  • 1 tbs olive oil
  • Sliced red chilli, to serve (optional)
  • Coriander leaves, to serve
  • Lime wedges, to serve



Place the miso paste, mirin seasoning, sugar and salt in a large bowl. Stir until smooth and well combined. Add the steak and turn to coat. Cover and place in the fridge for 30 mins to develop the flavours.


Place the Coles Kaleslaw Kit in a large bowl. Add the yoghurt dressing and seed mix sachets from the kit, mayonnaise and lime juice. Toss until well combined.


Heat a chargrill over medium-high heat. Cook the tortillas, in batches, for 30 secs each side or until lightly charred. Transfer to a plate and cover with a clean tea towel to keep warm. Repeat with the remaining tortillas.


Remove steak from the marinade and wipe off the excess. Transfer to a plate and drizzle with oil. Cook the steak for 2 mins each side for medium-rare or to your preferred doneness. Transfer to a clean plate. Allow the steak to rest for 5 mins. Thinly slice.


Divide the tortillas among serving plates. Top with the kaleslaw and steak. Sprinkle with the chilli, if using, and coriander. Serve with lime wedges.

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