There’s something magical about the sizzle of steak hitting a hot skillet, the aroma of spices filling the air, and the promise of a taco night that’s anything but ordinary. These steak tacos with cilantro slaw are my go-to when I want a meal that’s bold, fresh, and downright irresistible. Let’s dive in—your taste buds are in for a treat.
Essential Ingredients & Tools
Ingredients
- For the Steak Marinade:
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Juice of 1 lime
- 1 tsp salt
- 1 lb flank or skirt steak
- For the Cilantro Slaw:
- 3 cups shredded green cabbage
- 1 cup chopped cilantro
- ½ red onion, thinly sliced
- ¼ cup Greek yogurt (or sour cream)
- Juice of 1 lime
- 1 tbsp honey
- ½ tsp salt
- For Assembly:
- 8 small corn or flour tortillas
- 1 avocado, sliced
- Hot sauce or salsa (optional)
Tools You’ll Need
- Mixing bowls (2)
- Cast-iron skillet or grill pan
- Tongs
- Cutting board
- Sharp knife
How to Make The Ultimate Steak Tacos with Cilantro Slaw
1. Marinate the Steak – Where the Magic Begins
In a bowl, whisk together the 2 tbsp olive oil, 2 cloves minced garlic, 1 tsp cumin, 1 tsp chili powder, juice of 1 lime, and 1 tsp salt until it forms a fragrant, cohesive marinade. Add the 1 lb flank or skirt steak, turning it to coat every inch. Let it sit at room temp for 10 minutes (or up to 2 hours in the fridge if you’re planning ahead). The lime juice works like a tenderizing whisper, softening the meat while the spices weave their way deep into every fiber.
2. Whip Up the Cilantro Slaw – The Crispy, Creamy Star
In another bowl, toss the 3 cups shredded green cabbage, 1 cup chopped cilantro, ½ thinly sliced red onion, ¼ cup Greek yogurt, juice of 1 lime, 1 tbsp honey, and ½ tsp salt. Mix gently—overworking it turns the cabbage into a sad, soggy mess. Pop it in the fridge for 10 minutes to let the flavors mingle. The yogurt keeps it creamy without weighing it down, while the lime and honey dance between tangy and sweet.
3. Sear the Steak – The Art of the Perfect Crust
Heat a cast-iron skillet or grill pan over high heat until it’s screaming hot—this is non-negotiable for that gorgeous, caramelized crust. Pat the 1 lb flank or skirt steak dry (moisture is the enemy of browning), then lay it in the pan. Let it sear undisturbed for 3–4 minutes per side for medium-rare (aim for 130°F internally). Flip with tongs—no stabbing with forks, unless you want dry steak. Let it rest for 5 minutes before slicing thinly against the grain. This keeps every bite juicy and tender.
4. Warm the Tortillas – The Unsung Hero
Heat the 8 small corn or flour tortillas in a dry skillet for 30 seconds per side, or wrap them in a damp towel and microwave for 20 seconds. If you’re feeling fancy, char them lightly over a gas flame for a smoky whisper of flavor.
5. Assemble & Devour – The Grand Finale
Pile slices of steak onto each tortilla, then crown them with slaw and 1 sliced avocado. A drizzle of hot sauce or salsa is the cherry on top. The contrast of warm, savory steak against the cool, crunchy slaw and creamy avocado? Pure taco nirvana.
Pro Technique
The Secret to a Killer Sear
A dry steak is a happy steak. Pat it down like you’re prepping it for a photoshoot—every bit of moisture gone. Then, get that pan hotter than a summer sidewalk. Lay the steak down and resist the urge to poke or prod. Let it build that crust, pressing lightly with tongs for even contact.
Let It Rest (Seriously, Don’t Skip This)
Resting the steak is like letting a good story sink in—it needs a moment. Those juices retreat to the center during cooking, and resting lets them spread back out. Slice against the grain to keep each bite tender, not chewy.
Chef’s Wisdom
Steak Selection Matters
Flank or skirt steak are taco MVPs—flavorful, quick-cooking, and budget-friendly. Score the surface lightly in a crosshatch pattern before marinating to let those flavors dive deeper. If using skirt steak, trim any tough membrane.
Slaw Hacks for the Win
For maximum crunch, dress the slaw right before serving. If prepping ahead, keep the dressing separate. Too tangy? A pinch of sugar balances it out. Too bland? More lime or salt will wake it up. Soak the red onion in cold water for 10 minutes to mellow its bite without losing flavor.
Storage & Freshness Guide
Leftover Steak
Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet—no nuking, unless you enjoy rubbery steak. For longer storage, freeze slices on parchment paper, then transfer to a freezer bag for up to 2 months.
Slaw Survival
Keep undressed slaw and dressing separate for up to 1 day. If it wilts, drain excess liquid and revive it with a squeeze of lime. Freezing? Don’t bother—cabbage turns to mush.
Taco Prep Ahead
Assemble just before eating, but you can prep all components in advance. Store tortillas in a sealed bag with a damp paper towel to keep them soft.
Nutrition Profile
These tacos are a balanced trio of protein, healthy fats, and fiber. The slaw packs vitamins C and K, while the avocado brings heart-healthy fats to the party.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 |
| Fat | 22g |
| Protein | 28g |
| Carbs | 32g |
| Fiber | 6g |
Perfect Pairings
Complementary Dishes
- Charred Elote (Mexican Street Corn): The creamy, smoky corn balances the tacos’ brightness. Grill ears of corn, then slather with mayo, chili powder, and cotija cheese.
- Black Bean Salad: A chilled mix of beans, corn, and lime adds fiber and a cooling contrast.
Drinks
- Classic Margarita: The citrusy bite cuts through the steak’s richness. Use fresh lime juice and a salt rim for authenticity.
- Hibiscus Agua Fresca: This floral, tart drink refreshes the palate between bites.
Something Sweet
- Mango Sorbet: A light, fruity dessert that echoes the tacos’ tropical notes.
- Churros with Chocolate Dip: Crispy cinnamon-sugar churros offer a warm, indulgent finish.
Ingredient Variations and Their Impact
Chicken Thighs
Swap steak for boneless, skinless chicken thighs—juicy and forgiving. Marinate up to 4 hours. Boost flavor with 1 tsp smoked paprika.
Portobello Mushrooms
Vegetarian? Sliced portobello caps sear up beautifully. Finish with a brush of balsamic glaze for a sweet-umami kick.
Brussels Sprouts Slaw
Swap cabbage for shredded Brussels sprouts—nuttier and sturdier. Toss in toasted pepitas for crunch.
Lettuce Wraps
Ditch tortillas for butter lettuce leaves—low-carb and refreshing. Sprinkle with cotija cheese for salty contrast.
Chipotle Heat
Add 1 minced chipotle in adobo to the marinade for smoky spice. Top with pickled jalapeños for extra zing.
The Ultimate Steak Tacos with Cilantro Slaw – A Flavor Fiesta in Every Bite
Make the best Steak Tacos with Cilantro Slaw—juicy steak, fresh slaw, and warm tortillas. Perfect for taco night! Get the recipe now.
Ingredients
For the Steak Marinade
-
2 tbsp olive oil
-
2 cloves garlic (minced)
-
1 tsp cumin
-
1 tsp chili powder
-
Juice of 1 lime
-
1 tsp salt
-
1 lb flank or skirt steak
For the Cilantro Slaw
-
3 cups shredded green cabbage
-
1 cup chopped cilantro
-
½ red onion (thinly sliced)
-
¼ cup Greek yogurt
-
Juice of 1 lime
-
1 tbsp honey
-
½ tsp salt
For Assembly
-
8 small corn or flour tortillas
-
1 avocado (sliced)
-
Hot sauce or salsa (optional)
Instructions
-
In a bowl, whisk together 2 tbsp olive oil, 2 cloves minced garlic, 1 tsp cumin, 1 tsp chili powder, juice of 1 lime, and 1 tsp salt. Add 1 lb flank or skirt steak, turning to coat. Let marinate for 10 minutes at room temp or up to 2 hours in the fridge.01
-
In another bowl, toss 3 cups shredded green cabbage, 1 cup chopped cilantro, ½ thinly sliced red onion, ¼ cup Greek yogurt, juice of 1 lime, 1 tbsp honey, and ½ tsp salt. Chill for 10 minutes.02
-
Heat a skillet over high heat. Pat 1 lb flank or skirt steak dry, then sear for 3–4 minutes per side for medium-rare. Rest for 5 minutes before slicing.03
-
Warm 8 small corn or flour tortillas in a dry skillet or microwave.04
-
Assemble tacos with steak, slaw, and 1 sliced avocado. Drizzle with hot sauce if desired.05
