Street-Style Beef Tacos with Fresh Slaw
These beef tacos bring big flavor to weeknights. A quick spice rub and hot skillet give the beef a savory crust, while the zesty slaw adds crunch and brightness. Serve on warm tortillas with lime.
Use thinly sliced flank or skirt steak for fast cooking and tenderness. Rest the meat after searing to keep juices in. For slaw, a simple mix of cabbage, cilantro, lime juice, and a touch of mayo or yogurt makes a cool counterpoint to the warm spices.
Double the recipe for a crowd; set up a taco bar with pickled onions, jalapeños, and salsa for fun customization.
Ingredients
- 1 lb flank/skirt steak: Thinly sliced.
- 1 tbsp olive oil
- Spices: 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp paprika, salt & pepper.
- Slaw: 2 cups shredded cabbage, 1/4 cup cilantro, juice of 1 lime, 1 tbsp mayo or yogurt, salt.
- 8 small corn tortillas
- Lime wedges: For serving.
Step-by-Step Instructions
Season
Toss beef with oil and spices. Let sit 10 minutes.
Sear
Cook in a hot skillet 2–3 minutes per side until browned. Rest 5 minutes; slice thinly.
Make Slaw
Combine slaw ingredients; season to taste.
Warm Tortillas
Heat in a dry pan or directly over a flame for 10–15 seconds per side.
Assemble
Fill tortillas with beef and slaw; serve with lime.
Tips
- Cut Against Grain: Maximizes tenderness.
- Don’t Overcook: Keep beef juicy.
- Acidity: Lime balances richness.
Common Mistakes
- Crowding Pan: Steams meat; sear in batches.
- Skipping Rest: Loses juices.
- Cold Tortillas: Warm for pliability and flavor.
Frequently Asked Questions
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Adshi’s weeknight favorites are fast, flavorful, and reliable. View more recipes →