Grilled Steak Soft Taco with Lime-Cilantro Slaw

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender grilled steak tucked inside a soft tortilla with a refreshing lime and cilantro slaw for a bright finish. This Mexican-inspired taco and burrito recipe, ready in about 27 minutes, pairs flank steak, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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.

Prep: 15 min Cook: 12 min Serves 2 Mexican cuisine 420 cal/serving

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Ingredients

6 oz flank steak
1 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
2 small flour tortillas
1 cup shredded green cabbage
1/4 cup, chopped fresh cilantro
2 tbsp lime juice
2 tbsp mayonnaise
1 tsp honey
1 tsp, optional sliced jalapeño

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Instructions

Step 1: Combine 1 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Rub this spice mixture evenly over 6 oz flank steak.
Step 2: Heat a grill pan or skillet over medium-high heat. Grill the steak for 4-5 minutes per side until medium-rare or desired doneness. Remove and let rest for 5 minutes before thinly slicing against the grain.
Step 3: In a medium bowl, toss 1 cup shredded green cabbage, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 2 tbsp mayonnaise, 1 tsp honey, and 1 tsp sliced jalapeño (if using) until the slaw is coated and vibrant.
Step 4: Warm 2 small flour tortillas in a dry skillet for 30 seconds each side until pliable.
Step 5: Divide the sliced steak between the tortillas, then top with the lime-cilantro slaw. Serve immediately for a fresh, grilled soft taco experience.