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Flavorful Mexican Street Tacos with Easy Zesty Cilantro Lime Slaw

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These flavorful Mexican street tacos with zesty cilantro lime slaw are quick and easy to make, combining smoky seasoned steak with a bright, creamy slaw for a perfect balance of flavors and textures.

Ingredients

Scale
  • 1 lb skirt steak or flank steak, thinly sliced
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder (adjust based on heat preference)
  • Salt and freshly ground black pepper, to taste
  • 8 small corn tortillas
  • 2 cups shredded green cabbage (about half a small head)
  • 1 cup shredded carrots
  • 1/2 cup fresh cilantro leaves, chopped
  • Juice of 2 fresh limes (about 3 tbsp)
  • 2 tbsp mayonnaise (use vegan mayo if preferred)
  • 1 tbsp honey or agave syrup
  • 1/2 tsp salt
  • Freshly ground black pepper, to taste
  • Optional toppings: diced white onion, extra cilantro leaves, crumbled queso fresco or cotija cheese, pickled jalapeños

Instructions

  1. Pat the skirt steak dry with paper towels and slice thinly against the grain about 1/4-inch thick. Set aside.
  2. In a medium bowl, whisk together lime juice, mayonnaise, honey, salt, and pepper until smooth. Adjust sweetness or acidity if needed.
  3. Add shredded cabbage, carrots, and chopped cilantro to the dressing. Toss gently until evenly coated. Cover and refrigerate for about 15 minutes.
  4. In a small bowl, combine garlic, cumin, smoked paprika, chili powder, salt, and pepper. Rub the spice mix evenly over the sliced steak.
  5. Heat olive oil in a cast iron skillet over medium-high heat until shimmering (2-3 minutes). Add steak slices in a single layer and sear 1-2 minutes per side until browned but juicy. Remove steak and tent with foil.
  6. Warm tortillas in the same skillet for 20-30 seconds per side until pliable and slightly charred. Wrap in a clean kitchen towel to keep soft.
  7. Assemble tacos by placing steak slices on tortillas, topping generously with cilantro lime slaw, and adding optional toppings as desired.

Notes

Pat steak dry for better sear; slice against the grain for tenderness. Cook steak in batches to avoid steaming. Slaw tastes best after chilling 15 minutes but can be served immediately for crunch. Warm tortillas just before serving and keep wrapped to stay soft. Adjust spice level with jalapeños or cayenne. Leftovers store well separately for up to 3 days.

Nutrition

Keywords: Mexican street tacos, cilantro lime slaw, skirt steak tacos, easy tacos, quick dinner, taco night, zesty slaw, grilled steak tacos

Find it online: https://chrisfeasts.com/flavorful-mexican-street-tacos-with-easy-zesty-cilantro-lime-slaw-recipe/