Tex-Mex Street Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

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 taco and burrito recipe, 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.

Ingredients

• 1 lb flank steak
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 2 cups green cabbage, shredded
• 1/4 cup red onion, thinly sliced
• 1/3 cup fresh cilantro leaves, chopped
• 2 tbsp lime juice
• 2 tbsp mayonnaise
• 1 small jalapeño, seeded and minced

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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.