Description
These Thai Beef Tacos with Lime Cilantro Slaw offer a vibrant fusion of flavors, combining tender marinated flank steak grilled to perfection with a refreshing, tangy slaw. Perfect for a quick, healthy, and flavorful meal that brings together Thai-inspired ingredients with a taco twist.
Ingredients
For the Steak Marinade
- 1 tablespoon granulated white sugar
- 1½ teaspoons minced peeled fresh ginger
- 1½ teaspoons fish sauce
- ½ teaspoon chili garlic sauce (add more if you like it spicy!)
- ¼ teaspoon freshly ground black pepper
- 2 medium garlic cloves, minced
- 1 pound flank steak, trimmed
For the Slaw
- 3 cups packaged angel hair slaw
- 2 cups packaged matchstick cut carrots
- ¼ cup sliced green onions
- ½ cup chopped fresh cilantro
- ¼ cup freshly squeezed lime juice
- 2 tablespoons rice wine vinegar
- 1 tablespoon granulated white sugar
- 1½ teaspoons minced peeled fresh ginger
- 1½ teaspoons fish sauce
- ½ teaspoon chili garlic sauce
- 2 medium garlic cloves, minced
For Assembly
- Eight 6-inch flour tortillas (warmed in oven or microwave)
Instructions
- Prepare the Steak Marinade: In a large zip-top plastic bag, combine sugar, minced ginger, fish sauce, chili garlic sauce, black pepper, and minced garlic. Add the trimmed flank steak, seal the bag, and marinate in the refrigerator for 20 minutes, turning occasionally to ensure thorough flavor absorption.
- Preheat Grill or Broiler: Get your grill or broiler ready by preheating it to a high temperature suitable for quick searing.
- Cook the Steak: Remove the steak from the marinade and discard the marinade. Place the steak onto a grill rack or broiler pan that’s been coated with cooking spray. Cook for 5 minutes on each side or until the steak reaches your preferred degree of doneness. Once cooked, let the steak rest for 5 minutes to retain juices.
- Slice the Steak: After resting, cut the steak diagonally across the grain into thin, tender slices to maximize flavor and texture.
- Prepare the Slaw: In a large bowl, toss together the angel hair slaw, matchstick carrots, sliced green onions, and chopped cilantro until well combined.
- Make the Slaw Dressing: In a glass measuring cup, whisk together lime juice, rice wine vinegar, sugar, ginger, fish sauce, chili garlic sauce, and minced garlic until the sugar dissolves and ingredients blend well.
- Toss the Slaw with Dressing: Pour the dressing over the mixed slaw and toss thoroughly to coat all ingredients evenly, infusing the slaw with bright, tangy flavors.
- Warm the Tortillas: Heat the flour tortillas in an oven or microwave until warm and pliable, ready for assembling the tacos.
- Assemble the Tacos: Evenly distribute the sliced steak among the tortillas. Top each with about ½ cup of the dressed slaw. Fold the tortillas in half and serve immediately for best freshness and taste.
Notes
- The marinating time can be extended up to 1 hour for deeper flavor but avoid over-marinating to prevent the meat from becoming mushy.
- You can substitute flank steak with skirt steak or sirloin for a different texture.
- Adjust chili garlic sauce to your preferred spice level, or omit for a milder flavor.
- Flour tortillas can be replaced with corn tortillas for a gluten-free option, although this recipe is not gluten-free due to the slaw packaging and fish sauce.
- Resting the steak after cooking is crucial to keep it juicy and tender.
- If you don’t have a grill or broiler, a hot cast-iron skillet will work as a substitute cooking method.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai Fusion
