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Seasoned with Thai style falvours, this beef tacos recipe is a fresh take on a classic. Filled with cabbage and topped with fresh lime, this is a dish the family are sure to love.

  • Makes8
  • Cook time5 minutes
  • Prep time15 minutes


  • 400g Coles Australian Beef Rump steak, thinly sliced
  • 1 tbsp grated fresh ginger
  • 1 tbsp soy sauce
  • 2 tsp peanut oil
  • 8 taco shells
  • 1½ cups shredded iceberg lettuce
  • 1 cup finely shredded red cabbage
  • 1 carrot, cut into long thin matchsticks
  • ¾ cup bean sprouts
  • ½ cup (125ml) sweet chilli sauce
  • 1 spring onion, thinly sliced
  • Lime wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the beef, ginger, soy sauce and oil in a medium bowl. Heat a large frying pan over high heat. Add the beef and cook, stirring once, for 4 mins or until browned all over. Remove from heat.
  2. Step 2

    Meanwhile, prepare the taco shells following packet directions. Place the taco shells on a clean work surface. Combine the lettuce, cabbage, carrot and bean sprouts in a bowl. Divide among the taco shells. Top with the beef, sweet chilli sauce and onion. Serve with the lime wedges.