Grilled Chili-Lime Flank Steak Tacos with Crunchy Red Cabbage Slaw & Avocado
A wintery, weeknight spin on taco night: quick-marinated flank steak hits the grill (or a ripping hot pan), then gets tucked into warm tortillas with crunchy cabbage-lime slaw and creamy avocado. Bright, smoky, and seriously satisfying.
Back to full listIngredients
- Choice Boneless Beef Flank Steak Family Pack (2 per Pack) 12–14 oz flank steak $12.99 (1 lb)
- Organic Red Cabbage 6–8 oz, thinly sliced $1.99/lb
- Fresh Organic Large Ripe Avocado 1 avocado, sliced $3.50 each
- Organic Long English Cucumber 1/2 cucumber, thinly sliced (optional but great in slaw) $2.49 (1 ct)
- Organic Jumbo Yellow Onion 1/4 onion, thinly sliced $1.49/lb
- Limes (pantry/produce) 2 limes (1 for marinade, 1 for slaw/serving)
- Organic Jalapeno Peppers 1 jalapeño, thinly sliced (optional) $3.99/lb
- Simple Truth Organic Garlic Bulbs 2 cloves, minced $1.99 (3 ct)
- Chili powder + cumin (pantry) 1 1/2 tsp chili powder, 1 tsp ground cumin
- Olive oil (pantry) 2 Tbsp
- Honey or sugar (pantry) 1 tsp
- Salt & black pepper (pantry) to taste
- Corn or flour tortillas (pantry) 6–8 small tortillas
- Sour cream or Greek yogurt (optional, pantry) 1/3 cup
- Hot sauce (optional, pantry) to taste
Instructions
- Prep steak & marinade: Pat dry 12–14 oz flank steak. In a bowl, mix 2 Tbsp olive oil, juice of 1 lime, 2 minced garlic cloves, 1 1/2 tsp chili powder, 1 tsp cumin, 1 tsp honey (or sugar), 3/4 tsp salt, and 1/4 tsp black pepper. Coat steak and let sit 15–30 minutes (room temp).
- Make slaw: Thinly slice 6–8 oz red cabbage, 1/4 onion, and optional 1/2 cucumber. Toss with juice of 1 lime, 1/2 tsp salt, 1 tsp olive oil (taken from the 2 Tbsp if you prefer), and optional sliced jalapeño. Let crunch-marinate while you cook steak.
- Grill steak (grill): Preheat grill to high. Grill flank steak 3–5 minutes per side (depending on thickness) for medium-rare to medium. Rest 8–10 minutes, then slice thinly against the grain.
- Warm tortillas: Warm 6–8 tortillas on the grill or in a dry skillet 30–45 seconds per side; keep covered in a towel.
- Assemble tacos: Fill tortillas with sliced steak, a big handful of cabbage slaw, and sliced avocado (1). Add optional sour cream/Greek yogurt (1/3 cup) and hot sauce to taste.
- Serve: Extra lime wedges on the side; add any remaining slaw as a side salad.
Health notes: ~750–950 calories per serving depending on tortillas and avocado. High protein; good fiber from cabbage; healthy fats from avocado. Keep it lighter by using 2 tortillas per person and extra slaw.
Drink pairing: Wine: you want fruit + freshness for lime and char. Choose: Grüner Veltliner (peppery, citrus), Rosé (dry, medium-bodied), or Zinfandel (juicy with grill smoke). Easy, widely available: a dry Provence-style Rosé or a domestic Zinfandel like Ridge Three Valleys (if available locally).