Tacos are the perfect handheld meal that showcases a variety of flavors and textures. These Easy Steak Tacos with Mexican Slaw are a simple meal that requires barely any cooking time at all while being flavorful and fast!
Tacos and burrito bowls are a go-to quick weeknight meal. You only need three components; protein, a carb, and toppings. Each can be interchangeable based on your tastes and preferences.
Usually, the carb comes in the form of a taco shell. These can be hard or soft, although, most GF shells are made of corn. You can also find low-carb options like jicama wraps!
In this Easy Steak Tacos with Mexican Slaw recipe, corn tortillas are used along with marinated steak and a homemade Mexican Slaw. These little tacos are bursting with flavor, and they only take about 10 minutes of active cooking time!
The Perfect Make-Ahead Meal
If you make these fabulous tacos, here are a few tips. First, be sure to marinate the meat for at least 2-4 hours. Assemble this in the morning before work to allow the flavors to get deep into the meat. You’ll be thankful you did!
Second, make the slaw ahead of time. Cabbage really soaks up flavors the longer it sits, so the slaw will be much more flavorful if it has had time to soak in the dressing. We are using flavorful ingredients such as lime, cilantro, and cumin, so you want them to flavor the cabbage for a minimum of 2 hours.
If you want to be wild, top your tacos with the slaw for extra flavor! The slaw and steak work so perfectly together in one easy, handheld meal.
Ingredients in Easy Steak Tacos with Mexican Slaw
For the Tacos:
- 1 1lb. chuck steak
- 1 tbsp olive oil
- ¼ cup cilantro leaves
- ½ can diced green chilies
- 1 glove garlic, minced
- Juice of 1 lime
- 1 tsp salt
- ½ tsp pepper
- Gluten-free corn tortillas
- Shredded cheese, for topping
- Jarred green salsa, for topping
For the Slaw:
- ½ head cabbage, shredded fine
- 1 small carrot, shredded
- 1 tbsp celery seed
- Juice of 2 limes
- 2 tbsp white vinegar
- 2 tbsp chopped fresh cilantro
- 1 tbsp honey
- ½ tsp cumin
- ½ tsp Sazon seasoning
- 4 tbsp olive oil
- Salt and pepper, to taste
How to Make Easy Steak Tacos with Mexican Slaw
Begin by marinating the meat. To a bowl, add the steak, oil, cilantro, chilies, garlic, lime, salt, and pepper. Mix with your hands and place a lid or plastic wrap over the top. Refrigerate for at least 2 hours or more.
Next, make the slaw ahead. Add all slaw ingredients to a bowl and mix well with your hand or a fork, evenly distributing the ingredients. Place a lid on top and refrigerate.
When ready to eat, heat a cast-iron pan over high heat. Allow the pan to get smoky.
Sear the steak for 3 minutes per side for medium. Once totally browned, remove to a plate and allow the meat to rest for at least 5-10 minutes.
Slice the steak on the bias and place it on your warmed tortillas. Top with cheese, salsa, and a scoop of slaw. Serve warm.
Easy Steak Tacos with Mexican Slaw
Ingredients
For the Tacos:
- 1 lb. chuck steak
- 1 tbsp olive oil
- 1/4 cup cilantro leaves
- 1/2 can diced green chilies
- 1 clove garlic, minced
- Juice of 1 lime
- 1 tsp salt
- 1/2 tsp pepper
- Gluten Free corn tortillas
- Shredded cheese, for topping
- Jarred green salsa, for topping
For the Slaw:
- 1/2 head cabbage, shredded fine
- 1 small carrot, shredded
- 1 tbsp celery seed
- Juice of 2 limes
- 2 tbsp white vinegar
- 2 tbsp freshly chopped cilantro
- 1 tbsp honey
- 1/2 tsp cumin
- 1/2 tsp Sazon seasoning
- 4 tbso olive oil
- Salt and pepper, to taste
Instructions
- Begin by marinating the meat. To a bowl, add the steak, oil, cilantro, chilies, garlic, lime, salt, and pepper. Mix with your hands and place a lid or plastic wrap over the top. Refrigerate for at least 2 hours or more.
- Next, make the slaw ahead. Add all slaw ingredients to a bowl and mix well with your hand or a fork, evenly distributing the ingredients. Place a lid on top and refrigerate.
- When ready to eat, heat a cast-iron pan over high heat. Allow the pan to get smoky.
- Sear the steak for 3 minutes per side for medium. Once totally browned, remove to a plate and allow the meat to rest for at least 5-10 minutes.
- Slice the steak on the bias and place it on your warmed tortillas. Top with cheese, salsa, and a scoop of slaw. Serve warm.
