Steak Street Tacos with Chipotle Lime Coleslaw

Name: Steak Street Tacos with Chipotle Lime Coleslaw
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 ½ cups finely shredded cabbage or coleslaw mix; 2 tablespoons Duke's mayonnaise; 1 tablespoon lime juice; 1 tablespoon finely chopped canned chipotle in adobo; pinch kosher salt; ½ lb flank or skirt steak; Salt and freshly ground black pepper; 1 tablespoon vegetable oil; 6 small tortillas; finely chopped or micro cilantro; pickled jalapenos

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Course
Main Course
Cuisine
Mexican

Steak Street Tacos with Chipotle Lime Coleslaw

Iris Warren

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Thinly sliced seared beef tacos topped with a tangy chipotle-lime coleslaw that provides flavor, spice and crunch.

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Ingredients

For Slaw:

1 ½ cups finely shredded cabbage or coleslaw mix
2 tablespoons Duke's mayonnaise
1 tablespoon lime juice
1 tablespoon finely chopped canned chipotle in adobo
pinch kosher salt

For Tacos:

½ lb flank or skirt steak frozen for 30 minutes
Salt and freshly ground black pepper
1 tablespoon vegetable oil
6 small tortillas look for 'street taco' size
finely chopped or micro cilantro
pickled jalapenos chopped (optional)

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Instructions

To prepare slaw, combine shredded cabbage, mayo, lime juice, chipotle and salt in a bowl and toss to combine. Taste and season with additional lime or salt as desired.
Slice semi-frozen steak into 1/8-inch thin slices, slicing across the grain as much as possible (freezing the steak for 30 minutes before slicing will make it easier to get nice thin slices). If your pieces are longer than 1-2 inches you can cut them in half (once cooked, they should be bite sized). Season with salt and pepper.
Heat vegetable oil in a heavy duty or cast iron skillet over medium-high heat until shimmering. Add steak and cook, stirring once or twice, for 1 to 2 minutes or until edges begin to brown (if you are doubling this recipe I recommend cooking the steak in two batches, otherwise the meat might not fully brown). Remove from skillet with a slotted spoon and cover to keep warm.
Return skillet to heat. Rub tortillas in the residual cooking fat left from the steak, ideally getting an even amount of fat on each tortilla. Arrange 3 tortillas in skillet and let sit for 1 to 2 minutes until soft and warmed through, then flip and warm the other side. Repeat with remaining tortillas.
To assemble, divide steak among warmed tortillas. Top with a generous spoonful of coleslaw, a sprinkle of fresh cilantro, and a few pieces of pickled jalapeño. Serve warm.