Photo of Asian-style beef tacos by WW

Asian-style beef tacos

Points® value
Total Time
15 min
10 min
5 min
Love fusion cuisine? You’ll enjoy this Asian steak and slaw served in a Mexican tortilla.



½ teaspoon(s), level

Chilli Sauce

1 teaspoon(s)

Beef sirloin steak, lean, raw

175 g, trimmed of fat

Sesame Seeds

1 teaspoon(s)

Calorie controlled cooking spray

4 spray(s)

Old El Paso White Corn Tortilla Wraps

2 wrap(s), small

Lime Juice, Fresh

1 tablespoon(s)


¼ clove(s)

Chilli, green or red

½ individual, red

Root Ginger

½ teaspoon(s)

Fat Free Natural Yogurt

40 g

Coriander, fresh

1 tablespoon(s)


50 g, white, shredded

Carrots, raw

50 g, shredded

Spring Onions

1 medium, trimmed and finely shredded


  1. Combine the honey and sriracha and rub over the steak. Scatter the sesame seeds onto a plate and press the steak against them to coat.
  2. Mist a nonstick frying pan with cooking spray and heat over a medium heat. Fry the steak for 2 minutes on each side, misting with more cooking spray when turning. Remove from the pan and set aside to rest for 5 minutes, then thinly slice.
  3. While the steak is resting, make the slaw. Combine the lime juice, garlic, chilli, ginger and yogurt in a medium bowl. Add the coriander, cabbage, carrot and spring onion, then toss to combine.
  4. Warm the tortillas to pack instructions and spoon over the slaw. Top with the steak and serve with the extra coriander, lime wedges and any leftover slaw on the side.