Grilled Southwestern Beef Tacos with Cilantro Lime Slaw
Tender grilled beef strips spiced with chili and cumin, served in warm corn tortillas topped with a crisp cilantro lime slaw. This mexican-inspired beef ready in about 40 minutes pairs olive oil, chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 lb, thinly sliced against the grain flank steak
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 8 small corn tortillas
- 2 cups finely shredded green cabbage
- 1/2 cup chopped fresh cilantro
- 3 tbsp lime juice
- 1/4 cup plain Greek yogurt
- 1 tsp honey
- 1 small, seeded and finely chopped jalapeño
Instructions
- Step 1: In a medium bowl, combine 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb thinly sliced flank steak and toss until fully coated. Marinate for 20 minutes at room temperature.
- Step 2: While the beef marinates, prepare the slaw by mixing 2 cups finely shredded green cabbage, 1/2 cup chopped fresh cilantro, 3 tbsp lime juice, 1/4 cup plain Greek yogurt, 1 tsp honey, and 1 small finely chopped jalapeño in a bowl. Toss well and refrigerate until serving.
- Step 3: Preheat grill or grill pan to medium-high heat. Grill the marinated steak strips for 2-3 minutes per side until medium rare to medium. Remove from heat and let rest for 5 minutes, then chop into bite-sized pieces.
- Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable. Fill each tortilla with grilled beef and top with 2-3 tbsp of cilantro lime slaw before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Southwestern Beef Tacos with Cilantro Lime Slaw take to make?
Total time is about 40 minutes (30 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Southwestern Beef Tacos with Cilantro Lime Slaw?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Grilled Southwestern Beef Tacos with Cilantro Lime Slaw?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Southwestern Beef Tacos with Cilantro Lime Slaw for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Southwestern Beef Tacos with Cilantro Lime Slaw?
Mexican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
