Variation
Substitute the radish slaw with a mango salsa for a tropical twist.
Dinner · Main Course · Mexican-American
Steak Tacos With Spicy Radish Slaw
These steak tacos feature juicy marinated beef paired with a vibrant, spicy radish slaw for the perfect weeknight dinner. A quick citrus marinade ensures maximum flavor in every bite.
Prep
20 min
Cook
10 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Marinate the Protein
- 1
Whisk Marinade
Combine olive oil, lime juice, garlic, cumin, paprika, and salt in a large bowl.
Tip: Do not marinate for more than 2 hours or the lime juice will begin to cook the fibers of the meat.
- 2
Coat Steak
Add the steak to the bowl, ensuring it is fully submerged in the marinade. Let sit at room temperature for 20 minutes.
Prepare the Slaw
- 1
Toss Vegetables
In a separate medium bowl, mix the radishes, cabbage, jalapeño, and cilantro.
Tip: Use a mandoline for the radishes to get perfectly uniform, translucent slices.
- 2
Dress the Slaw
Whisk the vinegar and honey together, then pour over the radish mixture and toss to combine.
How to Make Steak Tacos With Spicy Radish Slaw
Total time: 30 min · Yields 4 servings
- 1
Heat the Pan
Place a cast iron skillet over high heat until it begins to smoke slightly. Add 1 tablespoon of oil to the pan.
- 2
Sear the Steak
Place the steak in the hot skillet. Cook for 3 to 4 minutes per side for medium-rare, or until a dark brown crust has formed.
- 3
Rest the Meat
Transfer the steak to a cutting board and tent loosely with foil. Let it rest for at least 5 to 8 minutes to retain juices.
- 4
Warm the Tortillas
While the meat rests, toast the corn tortillas directly over a gas flame for 20 seconds per side or in a dry pan until pliable.
- 5
Slice the Steak
Slice the steak against the grain into thin strips. This breaks up the muscle fibers for a tender bite.
- 6
Assemble the Tacos
Fill each tortilla with a few strips of steak, a generous scoop of the spicy radish slaw, avocado slices, and a sprinkle of cotija cheese.
Chef's Tips
- Always slice against the grain to ensure the steak is easy to chew.
- If using flank steak, increase the cook time by 1 to 2 minutes per side as it is usually thicker than skirt steak.
- Warm your tortillas right before serving to prevent them from cracking.
What to Serve with Steak Tacos With Spicy Radish Slaw
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve on a large wooden platter for family-style dining.
- Provide extra jalapeños on the side for those who want more heat.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Use flour tortillas if you prefer a softer, sturdier base.
Variation
Add a dollop of chipotle crema for extra creaminess and smoky heat.
Storage & Reheating
Store leftover steak in an airtight container for up to 3 days. The slaw is best enjoyed fresh but will keep for 24 hours.
Further reading
Frequently asked questions
What is the best cut of meat for steak tacos?
Skirt steak is the traditional choice due to its high fat content and thin shape, which allows for a quick, hard sear. Flank steak is a great secondary option if you prefer a leaner cut.
How do I make my steak tacos more tender?
Two things are essential: do not overcook the meat past medium, and always slice the steak against the grain. Slicing against the grain shortens the muscle fibers, making the meat feel more tender.
Is the spicy radish slaw very hot?
It has a moderate kick from the jalapeño and the natural peppiness of the radishes. To make it milder, remove all the seeds and white pith from the jalapeño before dicing.
Can I grill the steak instead of using a skillet?
Absolutely. Preheat your grill to high heat (around 450°F) and grill the steak for about 3-4 minutes per side. The smoky flavor from the grill complements the steak tacos perfectly.
What can I use if I cannot find cotija cheese?
Feta cheese is the best substitute for cotija because it has a similar salty, crumbly texture. Mild goat cheese can also work in a pinch.
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