Thai Tacos with Cilantro Lime Slaw

These Thai Tacos with Cilantro Lime Slaw offer a flavorful fusion of Thai-inspired ingredients and classic taco format. Marinated flank steak is paired with a zesty, crunchy slaw, creating a perfect balance of savory, spicy, and tangy flavors. This easy and delicious dinner is a fantastic option for busy weeknights when you’re craving something fresh and different.

Why You’ll Love This Recipe

These Thai Tacos with Cilantro Lime Slaw are a fun and unique twist on traditional tacos. The flank steak is marinated in a rich combination of fish sauce, ginger, garlic, and chili garlic sauce, giving it a bold, savory flavor. The slaw adds crunch and freshness with a tangy lime and rice vinegar dressing, balanced by fresh ginger and cilantro. Wrapped in soft flour tortillas, these tacos are quick to prepare, and the result is an exciting blend of flavors that will have everyone coming back for more.

Ingredients

For the Steak:

• 1 tablespoon sugar

• 1 tablespoon minced fresh ginger

• 2 garlic cloves, smashed

• 2 teaspoons fish sauce

• 2 teaspoons chili garlic sauce

• Freshly ground pepper (to taste)

• 1 1/2 to 2 pounds flank steak

For the Slaw:

• 1/4 cup fresh lime juice

• 2 tablespoons rice vinegar

• 2 cloves garlic, minced

• 1 tablespoon sugar

• 1 1/2 teaspoons minced fresh ginger

• 1 1/2 teaspoons fish sauce

• 1 teaspoon chili garlic sauce

• 5 cups coleslaw mix

• 1/4 cup sliced green onions

• 1/2 cup chopped cilantro

For the Tacos:

• Oil for the pan

• 12 (6-inch) flour tortillas

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Steak Marinade:

1. In a large ziplock bag, combine sugar, ginger, garlic, fish sauce, chili garlic sauce, and freshly ground pepper.

2. Add the flank steak to the marinade, seal the bag, and refrigerate for 2 to 24 hours.

Make the Slaw:

1. In a large bowl, whisk together lime juice, rice vinegar, minced garlic, sugar, ginger, fish sauce, and chili garlic sauce.

2. Add the coleslaw mix, green onions, and cilantro. Stir to combine. Taste and adjust seasoning with salt and pepper as needed.

Cook the Steak:

1. Remove the steak from the fridge and let it sit at room temperature for 30 minutes.

2. Preheat a large cast-iron skillet over medium-high heat. Add a thin layer of oil to the pan.

3. Add the flank steak (discarding any remaining marinade) to the pan. Cook for about 5 minutes per side, or until the steak reaches your desired doneness.

4. Let the steak rest for 5 minutes before slicing it thinly against the grain.

Assemble the Tacos:

1. Warm the flour tortillas in a skillet or microwave.

2. Divide the sliced steak between the tortillas and top with a generous amount of cilantro lime slaw.

Servings and Timing

• Servings: 6

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Marinating Time: 2 hours

• Total Time: 2 hours 25 minutes

Variations

• Add More Veggies: Feel free to add sliced bell peppers or shredded carrots to the slaw for extra crunch and flavor.

• Spicy Kick: For an extra kick, add more chili garlic sauce or a few slices of fresh jalapeños to the tacos.

• Use Chicken: If you prefer chicken, you can swap out the flank steak for boneless, skinless chicken breasts or thighs.

• Gluten-Free: Use gluten-free tortillas to make this recipe gluten-free.

Storage/Reheating

• Storage: Leftover steak and slaw can be stored separately in airtight containers in the refrigerator for up to 2 days.

• Reheating: Reheat the steak in a skillet over medium heat. Warm the tortillas in a skillet or microwave before assembling the tacos.

FAQs

1. Can I use a different cut of beef instead of flank steak?

Yes, you can use skirt steak or sirloin as alternatives. Just be sure to adjust the cooking time based on the thickness of the meat.

2. How do I know when the steak is done?

The steak should reach an internal temperature of 130-135°F (54-57°C) for medium-rare or 140-145°F (60-63°C) for medium. Always let the steak rest for 5 minutes before slicing to allow the juices to redistribute.

3. Can I make the slaw ahead of time?

Yes, the slaw can be made up to 1 day in advance. Just store it in an airtight container in the fridge and toss before serving.

4. Can I marinate the steak overnight?

Yes, marinating the steak overnight will enhance the flavors even more. Just be sure not to exceed 24 hours as the steak can become too tender.

5. What can I serve with these Thai tacos?

These tacos would pair wonderfully with a side of rice, grilled vegetables, or even a fresh cucumber salad to balance out the richness of the slaw.

6. Can I use pre-made coleslaw mix for the slaw?

Yes, pre-made coleslaw mix is a great shortcut for this recipe. Just make sure it doesn’t contain any dressing if you want to keep the flavors intact.

7. Can I make this dish spicier?

Yes, you can increase the amount of chili garlic sauce, or add some fresh chili slices to the slaw for more heat.

8. Can I use a different type of vinegar for the slaw?

You can substitute rice vinegar with apple cider vinegar or white vinegar, but it may alter the flavor slightly.

9. How do I cook the steak if I don’t have a cast-iron skillet?

You can use any heavy-bottomed skillet, or even grill the steak on a BBQ for a nice charred flavor.

10. Can I use a different type of protein?

Yes, you can use shrimp, chicken, or even tofu for a vegetarian version of these tacos.

Conclusion

These Thai Tacos with Cilantro Lime Slaw offer a fresh, flavorful twist on traditional tacos. The marinated flank steak and zesty, crunchy slaw come together in soft tortillas for a satisfying meal that’s quick to prepare and full of bold flavors. Perfect for a fun weeknight dinner or a casual gathering, these tacos are sure to become a favorite in your recipe rotation. Enjoy the fusion of Thai and Mexican flavors with every bite!

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