Description
These Steak Street Tacos combine the bold flavors of chipotle and the fresh zest of lime, creating a perfect fusion that tantalizes the taste buds. Each taco is a delightful ensemble of juicy steak strips, wrapped in a warm tortilla, topped with a zesty coleslaw that adds a crunch and a tang that makes every bite irresistible.
Ideal for a quick dinner or a festive gathering, these tacos promise a culinary adventure. The simple preparation and vibrant flavors make them a favorite among those who appreciate a good balance of spice and freshness in their meal.
Ingredients
For Slaw:
1 1/2 cups finely shredded cabbage or coleslaw mix
2 tablespoons Duke’s Mayonnaise
1 tablespoon lime juice
1 tablespoon finely chopped chipotle
Pinch kosher salt
For Tacos:
1/2 lb flank or skirt steak, frozen for 30 minutes
Salt and freshly ground black pepper
1 tablespoon vegetable oil
6 small tortillas (look for ‘street taco’ size)
Finely chopped or micro cilantro
Pickled jalapeños, chopped (optional)
Instructions
Slaw Preparation: In a bowl, combine shredded cabbage, mayonnaise, lime juice, chopped chipotle, and salt. Toss to mix well. Adjust seasoning with additional lime juice or salt to taste.
Steak Preparation: Remove steak from freezer; slice semi-frozen steak into 1/8-inch thin slices, preferably across the grain. Season slices with salt and pepper.
Cooking Steak: In a heavy skillet or cast iron pan, heat vegetable oil over medium-high heat until shimmering. Cook steak slices for 1-2 minutes or until edges begin to brown. Remove steak from skillet and keep warm.
Tortillas: Use the same skillet to warm tortillas, soaking up the leftover cooking fat for added flavor. Heat each side for 1-2 minutes until soft.
Assembly: Divide steak slices among tortillas, top with chipotle lime coleslaw, garnish with cilantro and optional pickled jalapeños. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 300 kcal