Tex-Mex Street Tacos with Cilantro Lime Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender grilled beef tucked into warm corn tortillas topped with a zesty cilantro lime slaw for a fresh and flavorful Tex-Mex street food experience. This mexican-inspired tacos & burritos ready in about 35 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 350 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.

Prep: 20 min Cook: 15 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, combine 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Rub this spice mixture all over 1 lb flank steak and let rest for 15 minutes.
  2. Step 2: While the steak marinates, prepare the slaw by mixing 2 cups shredded green cabbage, 1/4 cup thinly sliced red onion, 1/3 cup chopped fresh cilantro, 2 tbsp lime juice, 2 tbsp mayonnaise, and 1 small minced jalapeño in a bowl. Toss well and refrigerate until ready to serve.
  3. Step 3: Preheat a grill or grill pan over medium-high heat. Grill the flank steak for 4-5 minutes per side until medium-rare or desired doneness.
  4. Step 4: Transfer the steak to a cutting board and let rest for 5 minutes, then slice thinly against the grain.
  5. Step 5: Warm 8 small corn tortillas on the grill for 30 seconds per side. Assemble tacos by layering sliced steak and a generous spoonful of cilantro lime slaw on each tortilla. Serve immediately.

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Frequently asked questions

How long does Tex-Mex Street Tacos with Cilantro Lime Slaw take to make?

Total time is about 35 minutes (20 min prep + 15 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 Tex-Mex Street 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 flank steak from drying out.

Can I substitute ingredients in Tex-Mex Street 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 Tex-Mex Street 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 Tex-Mex Street Tacos with Cilantro Lime Slaw?

Mexican tacos & burritos 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.

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