Korean Steak Tacos - Balance In Motion

Ingredients

• 1/2 cup finely chopped fresh cilantro
• 1/4 cup coconut sugar or maple syrup
• 3 tablespoons olive oil
• 3 tablespoons soy sauce or tamari
• 1 tablespoon toasted sesame oil
• 2 large garlic cloves, minced
• 1 jalapeño pepper, seeded and finely chopped
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground coriander
• One 2-pound flank steak, fat trimmed and cut into 1 and 1/2 inches thick pieces
• or
• 4 portobello mushrooms and ½ pack of extra firm tofu sliced into fingers
• 1/2 head napa cabbage, halved lengthwise and shredded crosswise (about 3 cups)
• 1 large carrot, cut into 2-inch-long matchstick-size strips
• 8 scallions (white and green parts), thinly sliced on a sharp diagonal
• 1/2 cup lightly packed fresh cilantro sprigs
• Twelve 6-inch corn tortillas
• Guacamole to serve