Irresistible Thai Tacos with Zesty Cilantro Lime Slaw: An Easy Weeknight Dinner

Embark on a culinary journey where the vibrant flavors of Thailand meet the beloved convenience of tacos! These Thai Tacos, featuring perfectly marinated flank steak and a refreshing cilantro lime slaw, offer an exciting twist on your typical taco night. This easy-to-follow recipe promises a delightful dinner that’s both exotic and incredibly satisfying.

If you’re a fan of bold Thai flavors, you’ll also love these other inspired dishes: try this Thai Beef Salad for a lighter meal, or this Spicy Thai Chicken for a fiery kick.

Why You Need These Thai Tacos in Your Life

Are you looking to break free from your routine Taco Tuesday? These Thai Tacos are your perfect answer! They infuse traditional Mexican street food with the vibrant, aromatic spices and savory notes of Thai cuisine, creating an unforgettable flavor profile that will excite your taste buds.

What makes these tacos truly special, beyond their incredible taste, is their ease of preparation. The active cooking time is surprisingly short, often less than 30 minutes, making them an ideal choice for busy weeknights. The majority of the prep simply involves letting the flank steak soak up a flavorful marinade in the refrigerator, a task that can easily be done earlier in the day or even the night before. This minimal hands-on time means you can enjoy a gourmet-quality meal without spending hours in the kitchen.

Not only are they quick and easy, but these Thai Tacos are also wonderfully light and bursting with fresh, zesty flavors. The tender, marinated steak pairs beautifully with the crisp, bright cilantro lime slaw, all wrapped in a warm tortilla. It’s a fantastic departure from typical taco recipes, offering a fresh and exciting dining experience that your whole family will love.

The Heart of the Flavor: Essential Ingredients for Thai Tacos

The magic of these Thai Tacos lies in a carefully balanced blend of sweet, sour, salty, and spicy elements, characteristic of authentic Thai cooking. We’ll be preparing two main components: a savory marinade for the flank steak and a bright, zesty slaw to top it all off. Here’s a detailed look at the key ingredients:

For the Marinated Flank Steak:

• Sugar: A touch of sugar is added to the marinade, not to make the steak sweet, but to perfectly balance the more intense savory and umami flavors. It helps in tenderizing the meat and promotes a beautiful caramelization when cooked.
• Ginger: For an authentic and pungent flavor, fresh ginger is highly recommended. Its warm, spicy, and aromatic notes are crucial to the Thai profile. While ginger powder can be used in a pinch, fresh grated or minced ginger will provide a far superior depth of flavor.
• Garlic: Like ginger, fresh garlic is paramount. For the marinade, simply crushing the garlic cloves releases their robust flavor effectively. If you prefer, finely mincing them works too, but crushing them saves time and still imparts plenty of garlicky goodness.
• Fish Sauce: This might be the most distinctive ingredient, bringing an incredible depth of salty, savory, and umami flavor. While its aroma can be quite strong on its own, it transforms beautifully when cooked and blended with other ingredients, creating that signature Thai taste.
• Chili Garlic Sauce: This ingredient provides a wonderful spicy kick and another layer of savory flavor. It’s important not to confuse it with sweet Thai chili sauce; chili garlic sauce is distinctly spicy. The Huy Fong brand is a popular and reliable choice.
• Pepper: Freshly ground black pepper adds a subtle warmth and aromatic touch, enhancing the overall spice profile of the marinade.
• Flank Steak: This cut of beef is ideal for tacos due to its lean texture and ability to absorb marinades exceptionally well. Most flank steaks weigh between 1.5 to 2 pounds, which is the perfect size for this recipe, yielding plenty of servings. Its fibrous texture also slices beautifully against the grain for tender bites.

For the Zesty Cilantro Lime Slaw:

• Lime Juice: Fresh lime juice is non-negotiable for the slaw. Its bright, tart, and citrusy notes cut through the richness of the steak and provide a refreshing counterpoint. Always use fresh limes for the best flavor; bottled juice simply doesn’t compare. We also love serving extra lime wedges alongside the tacos for an extra squeeze of freshness.
• Rice Wine Vinegar: This mild, slightly sweet vinegar adds a delicate tang to the slaw. If you don’t have it on hand, apple cider vinegar or white wine vinegar are good substitutes, offering a similar level of acidity.
• Coleslaw Mix: For ultimate convenience, a pre-packaged coleslaw mix (typically shredded cabbage and carrots) is perfect. However, if you prefer, you can certainly shred your own cabbage and carrots for a fresher touch.
• Green Onions: Both the white and green parts of the green onions are used. They provide a mild oniony bite and a beautiful pop of color to the slaw.
• Cilantro: Fresh cilantro is essential for its bright, herbaceous, and slightly citrusy flavor. Don’t be shy with this ingredient – a generous amount enhances the slaw’s freshness. If you’re a cilantro lover, feel free to add even more!

Crafting Your Thai Tacos: A Step-by-Step Guide

Making these Thai Tacos is a straightforward process, broken down into marinating the steak, preparing the refreshing slaw, cooking the steak, and finally, assembling your delicious meal. Follow these steps for a perfect fusion experience.

Preparing the Flank Steak (Marinade & Cook)

1. Marinate the Steak: Begin by combining all the marinade ingredients – sugar, minced fresh ginger, smashed garlic cloves, fish sauce, chili garlic sauce, and a generous grind of fresh pepper – in a large, sealable plastic bag. You can simply add them all to the bag and then gently “smoosh” the bag to ensure everything is well mixed. This method is incredibly easy and minimizes cleanup.
2. Add the Flank Steak: Place the flank steak into the bag with the marinade. Seal the bag, pressing out any excess air, and rub the marinade all around the steak to ensure it’s fully coated. There might not seem like a huge amount of marinade, but it’s concentrated and perfectly sufficient to infuse the steak with incredible flavor. Refrigerate the steak for a minimum of 2 hours, and for even deeper flavor penetration, up to 24 hours. The longer it marinates, the more tender and flavorful your steak will be.
3. Bring to Room Temperature: When you’re ready to cook, remove the marinated steak from the refrigerator about 30 minutes before cooking. This allows the steak to come closer to room temperature, ensuring more even cooking.

Whipping Up the Cilantro Lime Slaw

4. Prepare the Dressing: In a large mixing bowl, whisk together the fresh lime juice, rice wine vinegar, minced garlic, sugar, minced fresh ginger, fish sauce, and chili garlic sauce until well combined. This forms the tangy and flavorful dressing for your slaw.
5. Combine Slaw Ingredients: Add the coleslaw mix, sliced green onions, and chopped cilantro to the bowl with the dressing. Toss everything together thoroughly, ensuring all the vegetables are evenly coated with the vibrant dressing. Taste the slaw and adjust seasoning with a pinch of salt and pepper if needed. The slaw can be made a little ahead of time, allowing the flavors to meld beautifully.

Cooking and Assembling Your Delectable Tacos

6. Cook the Steak: Heat a large cast iron pan or heavy-bottomed skillet over medium-high heat. Add a thin layer of your preferred high-heat oil (like avocado oil) to the pan. Once hot, carefully remove the flank steak from the marinade, discarding any remaining marinade in the bag, and place it in the hot pan. Cook for approximately 5 minutes per side for a medium-rare doneness, or adjust cooking time to achieve your desired level of doneness. The steak should develop a nice sear on the outside.
7. Rest and Slice: After cooking, transfer the steak to a cutting board and let it rest for at least 5 minutes. This crucial step allows the juices to redistribute throughout the meat, resulting in a more tender and juicy steak. Then, using a sharp knife, slice the steak thinly against the grain. Slicing against the grain is vital for flank steak as it breaks down the muscle fibers, making each bite incredibly tender.
8. Assemble the Tacos: Warm your tortillas – whether flour or corn – until they are soft and pliable. You can do this in a dry skillet, directly over a gas flame for a slight char, or in the microwave. Place a generous portion of the thinly sliced steak onto each tortilla, then top with a spoonful (or two!) of the vibrant cilantro lime slaw. Serve immediately and enjoy the incredible fusion of flavors!

Expert Tips & Tricks for Perfect Thai Tacos Every Time

To ensure your Thai Tacos are nothing short of spectacular, keep these handy tips in mind:

• Maximize Marinade Time: While the original recipe suggests a minimum of 2 hours, I strongly recommend marinating the flank steak for a longer duration. Ideally, aim for 4-8 hours, or even better, prepare it the night before and let it marinate for up to 24 hours. Longer marination time allows the flavors to truly penetrate the meat, resulting in a more tender and flavorful steak.
• Grilling Option for a Smoky Flavor: If you have access to a grill, flank steak is fantastic when grilled. Preheat your grill to medium-high heat. Grill the steak for about 4-6 minutes per side, or until it reaches your desired doneness, ensuring nice grill marks. Grilling adds a wonderful smoky char that complements the Thai flavors beautifully.
• Achieving Perfect Steak Doneness: Flank steak is best cooked to medium-rare or medium. For medium-rare (internal temperature of 130-135°F), aim for approximately 5 minutes per side in a hot pan, or 4-5 minutes per side on the grill, depending on the thickness of your steak. For medium (135-140°F), cook for an additional minute per side. Use a meat thermometer for accuracy.
• Char Your Tortillas: For an enhanced flavor and texture, I love to lightly char my tortillas. If you have a gas stove, you can carefully hold tortillas directly over a low flame using tongs for a few seconds per side until they develop small charred spots and become pliable. Alternatively, heat a dry cast iron pan over medium-high heat and warm the tortillas for 20-30 seconds per side until soft and slightly browned.
• Prepping Ahead: The slaw can be made a few hours in advance and stored in the refrigerator, allowing the flavors to meld. The steak can also be marinated the night before. This makes assembly on a busy weeknight incredibly fast.
• Adjusting Spice Levels: If you prefer more heat, increase the amount of chili garlic sauce in both the marinade and the slaw. For a milder version, reduce the amount or omit it entirely. You can also add a pinch of red pepper flakes to the marinade for extra zing.
• Leftover Storage: Store leftover cooked steak and slaw separately in airtight containers in the refrigerator for up to 3-4 days. Reheat the steak gently to avoid overcooking, and then assemble fresh tacos.

Flavorful Variations & Customization Ideas

While these Thai Tacos are fantastic as written, feel free to get creative and customize them to your liking:

• Protein Alternatives: Not a fan of flank steak? This marinade works wonderfully with other proteins! Try it with chicken thighs, pork tenderloin, shrimp, or even firm tofu for a vegetarian option. Adjust cooking times accordingly.
• Slaw Enhancements: Add shredded red cabbage for more color, or include thinly sliced bell peppers, jicama, or even a few strands of mango for a sweet and crunchy addition to your slaw. A sprinkle of chopped peanuts or cashews would also add a delightful crunch.
• Extra Toppings: Elevate your tacos with additional toppings such as a drizzle of sriracha mayo, a sprinkle of toasted sesame seeds, a dash of chopped fresh mint or basil, or even some pickled red onions for an extra layer of tang.
• Gluten-Free Option: Simply use corn tortillas instead of flour tortillas to make this recipe completely gluten-free. Ensure your fish sauce is also gluten-free, as some brands may contain wheat.
• Low-Carb Twist: For a low-carb version, serve the steak and slaw in lettuce cups instead of tortillas, creating a delicious and refreshing lettuce wrap.

Frequently Asked Questions (FAQs) About Thai Tacos

• How long can I marinate the steak? For optimal flavor and tenderness, marinate the flank steak for a minimum of 2 hours, but preferably 4-24 hours in the refrigerator. Do not exceed 24 hours.
• Can I use other cuts of beef? Yes, while flank steak is ideal, you can substitute with skirt steak, sirloin steak, or even beef tenderloin. Adjust cooking times as needed for different cuts and thicknesses.
• What if I don’t have fish sauce? Fish sauce is a key ingredient for authentic Thai flavor. However, if you absolutely cannot use it, you can try a mixture of soy sauce and a tiny pinch of anchovy paste (if not vegetarian), or a mushroom-based umami seasoning as a partial substitute. The flavor profile will change, but it will still be delicious.
• How do I store leftovers? Store cooked steak and the cilantro lime slaw in separate airtight containers in the refrigerator for up to 3-4 days. When reheating, gently warm the steak in a pan or microwave to prevent it from drying out, then assemble fresh tacos.
• Are these tacos spicy? The recipe as written provides a moderate level of spice from the chili garlic sauce. You can easily adjust the spiciness by increasing or decreasing the amount of chili garlic sauce in both the marinade and the slaw.

Explore More Global-Inspired Taco Recipes

If you’ve enjoyed these Thai Tacos, you’re sure to love exploring other unique taco creations:

Hawaiian Tacos
Buffalo Beef Taco Recipe
Fried Fish Tacos
Flank Steak Tacos

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Thai Tacos

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Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Marinating Time: 2 hours hours

Total Time: 2 hours hours 25 minutes minutes

Servings: 6 servings

Course: Main Dish

Cuisine: Asian

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Tacos take an Asian turn with these Thai Tacos with Cilantro Lime Slaw. This is such an easy dinner, a flank steak is marinated, then cooked and served on tortillas with an easy slaw.

Ingredients

Steak:

• ▢ 1 tablespoon sugar
• ▢ 1 tablespoon minced fresh ginger
• ▢ 2 garlic cloves smashed
• ▢ 2 teaspoons fish sauce
• ▢ 2 teaspoons chili garlic sauce
• ▢ Freshly ground pepper
• ▢ 1 1/2 to 2 pounds flank steak

Slaw:

• ▢ 1/4 cup fresh lime juice
• ▢ 2 tablespoons rice wine vinegar
• ▢ 2 cloves garlic minced fine
• ▢ 1 tablespoon sugar
• ▢ 1 1/2 teaspoons minced fresh ginger
• ▢ 1 1/2 teaspoons fish sauce
• ▢ 1 teaspoon chili garlic sauce
• ▢ 5 cups coleslaw mix
• ▢ 1/4 cup sliced green onions
• ▢ 1/2 cup chopped cilantro

Tacos:

• ▢ Oil for the pan
• ▢ 12 6-inch flour tortillas

Instructions

• Combine the sugar, ginger, garlic cloves, fish sauce, chili garlic sauce, and pepper in a large ziplock bag. Add the steak to the marinade. Seal the bag and refrigerate for 2-24 hours.
  1 tablespoon sugar, 1 tablespoon minced fresh ginger, 2 garlic cloves, 2 teaspoons fish sauce, 2 teaspoons chili garlic sauce, Freshly ground pepper, 1 1/2 to 2 pounds flank steak
• When ready to cook, remove the steak from the refrigerator and let it sit at room temperature for 30 minutes.
• In a large bowl, whisk together the lime juice, vinegar, garlic, sugar, ginger, fish sauce, and chili garlic sauce.
  1/4 cup fresh lime juice, 2 tablespoons rice wine vinegar, 2 cloves garlic, 1 tablespoon sugar, 1 1/2 teaspoons minced fresh ginger, 1 1/2 teaspoons fish sauce, 1 teaspoon chili garlic sauce
• Add the coleslaw mix, green onions, and cilantro to the large bowl. Stir to mix the slaw. Taste, and add salt and pepper, if needed.
  5 cups coleslaw mix, 1/4 cup sliced green onions, 1/2 cup chopped cilantro
• Preheat a large cast iron skillet over medium-high heat. Add a thin layer of oil to the pan. Add the flank steak, discarding any remaining marinade. Cook the steak for 5 minutes per side, or until desired doneness.
  Oil
• Let the steak stand for 5 minutes before cutting diagonally agains the grain into thin slices.
• Divide the steak between the tortillas and top with some of the slaw. Serve immediately.
  12 6-inch flour tortillas

Recipe Notes:

Adapted from Cooking Light April 2007

You can use any high heat oil to cook the steak. I used avocado oil. The amount of oil will depend on your skillet.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include toppings.

Nutrition Information

Serving: 2tacos, Calories: 449kcal (22%), Carbohydrates: 46g (15%), Protein: 34g (68%), Fat: 14g (22%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 0g, Monounsaturated Fat: 1g, Trans Fat: 0g, Cholesterol: 88mg (29%), Sodium: 659mg (29%), Potassium: 316mg (9%), Fiber: 7g (29%), Sugar: 6g (7%)

Keywords: taco recipe, thai tacos