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beef & veggie tacos

Beef and Veggie Tacos

Create a delicious Mexican favorite with an Asian twist.

Serving Size:
Total Time:
Under 30 Minutes
Preparation Time:
Under 15 minutes
Preparation Method:
Meal Occasion:
Level of Difficulty:
Rate this recipe: Rating: 3 (3 votes cast)


This recipe is recommended for 8 servings
  • 2 New York cut beef steaks
  • 2 teaspoons HOUSE OF TSANG® Wok Oil
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon crushed red pepper flakes
  • 3 tablespoons lime juice
  • 1 teaspoon sugar
  • 2/3 cup shredded carrots
  • 1/4 cup thinly sliced jalapeño peppers
  • 1/4 cup thinly sliced red onion
  • 8 CHI-CHI'S® Fajita Tortillas
  • 1/3 cup HOUSE OF TSANG® General Tsao Sauce
  • 1 (7-ounce) package WHOLLY GUACAMOLE® Spicy Dip
  • Salt, to taste


  1. Grease grill grate. Prepare grill for medium-high heat.
  2. Brush steaks with oil. Sprinkle with black pepper, red pepper flakes and salt. Grill 4 minutes on each side or until cooked as desired. Cover; let rest 10 minutes. Slice thinly.
  3. In small bowl, whisk together lime juice, sugar and pinch salt. Add carrots, jalapeños and onion; toss to combine.
  4. Lay tortillas on cutting board. Spread with General Tsao sauce. Spoon steak and carrot mixture down center of each tortilla. Top with dollop of guacamole. Fold to enclose filling.