Cubed Steak Tacos with Pickled Jalapeño Slaw

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

Thinly sliced, chili-rubbed cube steak seared in a screaming-hot skillet and piled into warm corn tortillas with a crunchy pickled jalapeño slaw, fresh pico de gallo, and a lime crema. An American beef taco that punches with bold, smoky flavor. This American-inspired beef recipe, ready in about 30 minutes, pairs cube steak, chili powder, cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs cube steak
• 1.5 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 12 small corn tortillas
• 2 cups, thinly shredded green cabbage
• 1/4 cup, plus brine pickled jalapeño slices
• 2 tbsp apple cider vinegar
• 1 tsp sugar
• 1/2 cup sour cream
• 2 tbsp lime juice
• 1 cup pico de gallo
• 1/4 cup, chopped fresh cilantro
• for serving lime wedges

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Instructions

1. Step 1: Combine chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Rub all over cube steaks on both sides.
2. Step 2: Toss shredded cabbage with pickled jalapeño slices, 2 tbsp jalapeño brine, apple cider vinegar, and sugar. Let slaw sit at least 10 minutes.
3. Step 3: Mix sour cream with lime juice to make lime crema. Set aside.
4. Step 4: Heat oil in a large cast-iron skillet over high heat until smoking. Cook cube steaks 2–3 minutes per side for medium. Let rest 5 minutes, then slice thin against the grain.
5. Step 5: Warm tortillas directly over a gas burner or in a dry skillet. Assemble tacos: layer steak slices, pickled jalapeño slaw, pico de gallo, and a drizzle of lime crema. Top with fresh cilantro and serve with lime wedges.