Steak Tacos with Cabbage Slaw Recipe – Fresh, Flavorful & Easy
The first time I made steak tacos with cabbage slaw, I knew I’d found my go-to dinner recipe. The combo of tender, flavorful steak with the crunch of cabbage slaw is unbeatable.
Throw in some fresh mango salsa and a smoky chipotle mayo, and you’ve got a dish that feels both indulgent and refreshing. It’s the kind of recipe that’s versatile enough for a casual weeknight yet impressive for guests.
Ingredients for Steak Tacos with Cabbage Slaw Recipe
Here are some ingredients for steak tacos with cabbage slaw.
For the steak tacos:
- 1/4 cup fresh orange juice
- 3 tablespoons fresh lime juice
- 1 chipotle chile in adobo sauce plus 1 tablespoon of the sauce
- 2 tablespoons honey
- 2 garlic cloves, grated
- 2 teaspoons ground cumin
- Salt and pepper to taste
- 1 pound skirt steak
- Olive oil for grilling
- Eight to twelve small corn tortillas
For the cabbage slaw:
- 1/2 head purple cabbage, thinly sliced
- 2 tablespoons olive oil
- 2 teaspoons fresh lime juice
- 2 teaspoons honey
- Salt and pepper to taste
For the mango salsa:
- 2 mangoes, diced
- 1 red onion, diced
- 1 jalapeño, diced
- 1 tablespoon fresh lime juice
For the chipotle mayonnaise:
- 1/2 cup mayonnaise
- 2 teaspoons adobo sauce
Note: This recipe serves approximately 4 people.
Variations to Try
Steak tacos with cabbage slaw are adaptable to different preferences:
- Vegetarian Option: Replace the steak with grilled mushrooms, peppers, or even roasted sweet potatoes.
- Vegan Version: Use vegan mayo and skip the honey in the marinade and slaw. Agave syrup is a perfect substitute.
- Spicy Salsa: Add more jalapeño or use serrano peppers to crank up the heat.
- Dairy-Free: This recipe is naturally dairy-free, making it a great option for those with dietary restrictions!
Cooking Time
- Prep Time: 45 minutes (includes marinating)
- Cooking Time: 10 minutes
- Total Time: 55 minutes
Equipment You Need
- Mixing bowls: For marinating the steak, preparing the slaw, and mixing the salsa.
- Grill pan or large skillet: To cook the steak.
- Tongs: To handle the steak and tortillas while cooking.
- Cutting board: For slicing the steak and vegetables.
- Knife: To dice, shred, and mince ingredients.
How to Make Steak Tacos with Cabbage Slaw?
This recipe has a few components, but they come together seamlessly for a delicious and balanced meal.
Step 1: Marinate the Steak
Start by preparing the marinade. Combine orange juice, lime juice, chipotle chile, adobo sauce, honey, garlic, cumin, salt, and pepper in a large bowl. Stir well, then add the skirt steak, ensuring it’s fully coated. Cover and refrigerate for at least one hour to allow the flavors to penetrate the meat.
Step 2: Prepare the Cabbage Slaw
While the steak marinates, make the slaw. Toss the shredded cabbage with olive oil, lime juice, honey, salt, and pepper in a medium bowl. Combine well, then refrigerate for at least 20 minutes so the flavors meld.
Step 3: Make the Mango Salsa
To prepare the salsa, combine mangoes, red onion, jalapeño, and lime juice. Toss everything together gently to mix. Like the slaw, this benefits from some resting time in the fridge before serving.
Step 4: Mix the Chipotle Mayonnaise
For the creamy chipotle mayo, simply stir the mayonnaise and adobo sauce together in a small bowl. Adjust the spiciness by adding more adobo sauce if desired.
Step 5: Cook the Steak
Heat a grill pan or skillet over medium-high heat and oil lightly. Remove the steak from the marinade and sear for about 3 minutes per side, cooking until the internal temperature reaches 130°F for medium rare. Transfer the steak to a cutting board and allow it to rest for 10 minutes before slicing into thin strips.
Step 6: Warm the Tortillas
While the steak rests, warm the tortillas. Place them on the hot skillet or directly over a flame for a few seconds on each side until they’re pliable and slightly charred.
Step 7: Assemble the Tacos
Now for the fun part! Fill each tortilla with a few slices of steak, a dollop of chipotle mayo, a handful of cabbage slaw, and a spoonful of mango salsa. Serve immediately with lime wedges on the side.
Why You’ll Love This Recipe
These tacos are everything you need in a meal:
- Bursting with bold and balanced flavors.
- Full of color and texture for a satisfying bite.
- Easy to prepare ahead of time.
- Perfect for both casual dinners and special occasions.
How to Serve Steak Tacos with Cabbage Slaw?
For a visually appealing presentation, arrange the tacos on a large platter and garnish with fresh cilantro leaves and lime wedges. Pair them with a side of tortilla chips and guacamole, or add a simple salad for a lighter option. A cold drink, like a margarita or sparkling water, perfectly complements the meal.
Nutritional Information
Here’s a general breakdown per taco (based on steak and toppings):
- Calories: 290
- Protein: 18 g
- Carbohydrates: 16 g
- Fat: 14 g
Make Ahead and Storage
This recipe works for meal prep if you want to save time on a busy day. The steak marinade can be prepared up to a day in advance, and the slaw and salsa can also be made ahead and stored in the fridge for 24-48 hours.
Leftovers should be refrigerated in airtight containers. Reheat the steak gently in a skillet to maintain its tenderness, and serve it fresh with the prepped slaw and salsa. Tortillas can be refrigerated, but are best toasted again before use.
Tips for Making the Recipe
Having made this countless times, here are some of my tips to elevate this recipe:
- Always rest the steak after cooking for the juiciest slices.
- Taste and adjust the seasonings in the slaw and salsa to suit your preferences.
- Toasting the tortillas adds great flavor and texture; don’t skip it!
- Use fresh, ripe mangoes for the best salsa.
Can You Use Cabbage with Tacos?
Absolutely! Cabbage is a fantastic ingredient for tacos, adding a fresh crunch and subtle bitterness that balances the richness of the meat and sauces. It’s also budget-friendly and easy to prepare.
What Kind of Slaw Goes on Tacos?
The best slaw for tacos is light and zesty, complementing the bold flavors of the fillings. A simple combination of cabbage with lime juice, olive oil, and a touch of sweetness (like honey) works beautifully. You can also spice it up with jalapeños or fresh herbs!
With this recipe for steak tacos with cabbage slaw, you’ll have a dish that hits all the right notes. It’s easy to make, endlessly adaptable, and always delicious. Whether you’re hosting taco night or cooking for yourself, these tacos are sure to please. Try them and see for yourself!
Steak Tacos with Cabbage Slaw Recipe
Ingredients
Method
- Start by preparing the marinade. Combine orange juice, lime juice, chipotle chile, adobo sauce, honey, garlic, cumin, salt, and pepper in a large bowl. Stir well, then add the skirt steak, ensuring it’s fully coated. Cover and refrigerate for at least one hour to allow the flavors to penetrate the meat.
- While the steak marinates, make the slaw. Toss the shredded cabbage with olive oil, lime juice, honey, salt, and pepper in a medium bowl. Combine well, then refrigerate for at least 20 minutes so the flavors meld.
- To prepare the salsa, combine mangoes, red onion, jalapeño, and lime juice. Toss everything together gently to mix. Like the slaw, this benefits from some resting time in the fridge before serving.
- For the creamy chipotle mayo, simply stir the mayonnaise and adobo sauce together in a small bowl. Adjust the spiciness by adding more adobo sauce if desired.
- Heat a grill pan or skillet over medium-high heat and oil lightly. Remove the steak from the marinade and sear for about 3 minutes per side, cooking until the internal temperature reaches 130°F for medium rare. Transfer the steak to a cutting board and allow it to rest for 10 minutes before slicing into thin strips.
- While the steak rests, warm the tortillas. Place them on the hot skillet or directly over a flame for a few seconds on each side until they’re pliable and slightly charred.
- Now for the fun part! Fill each tortilla with a few slices of steak, a dollop of chipotle mayo, a handful of cabbage slaw, and a spoonful of mango salsa. Serve immediately with lime wedges on the side