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Tacos take an Asian turn with these Thai Style Tacos – filled with marinated steak and a easy Lime-Cilantro Slaw.

Thai Style Tacos with Lime Cilantro Slaw | www.tasteandtellblog.com

Photo Updated August 2013

Originally posted May 24, 2007 – this is a great recipe worth adding to your weeknight dinner rotation!

2 Cooking Light recipes in 2 days – both still kept “light” – I don’t know how I did it, but I did!! (And both were VERY good!) I really wanted to try these tacos, but I wasn’t sure how well they would go over with my husband. He claims to like everything but meatloaf, but when it comes down to it, he is pickier than he thinks!! This recipe took me all of 20 minutes to throw together. I love it when meals are this easy on days when I just don’t have the energy to make dinner. I put together the marinade for the beef at lunch and stuck it in the fridge to marinate for a few hours until dinner time. All I had to do was throw the slaw ingredients together while the meat was on the grill, and dinner was finished! The only thing I changed was slicing some green and purple cabbage because I had some of both in my refrigerator instead of using packaged angel hair slaw. The serving size is 2 tacos at 431 calories, but I was finished after only 1 taco. My husband liked the tacos, too (although he did add sour cream to his.)

Thai Style Tacos with Lime-Cilantro Slaw
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Tacos take an Asian turn with these Thai Style Tacos - filled with marinated steak and a easy Lime-Cilantro Slaw.
Serves: 4 servings
  • Steak:
  • 1 T sugar
  • 1½ t minced peeled fresh ginger
  • 1½ t fish sauce
  • ½ t chili garlic sauce
  • ¼ t freshly ground pepper
  • 2 garlic cloves, minced
  • 1 pound flank steak, trimmed
  • Slaw:
  • ¼ c fresh lime juice
  • 1 T sugar
  • 2 T rice wine vinegar
  • 1½ t minced peeled fresh ginger
  • 1½ t fish sauce
  • ½ t chili garlic sauce
  • 2 garlic cloves, minced
  • 3 c shredded purple and green cabbage
  • 2 c packaged matchstick-cut carrots
  • ¼ c sliced green onions
  • ½ c chopped fresh cilantro
  • Remaining Ingredients:
  • 8 (6-inch) fat-free flour tortillas
  1. Combine the sugar, ginger, fish sauce, garlic sauce, pepper and garlic in a large zip top bag. Add the steak to the marinade, then refrigerate for at least 20 minutes, up to overnight, turning occasionally.
  2. To make the slaw, combine the lime juice, sugar, vinegar, ginger, fish sauce, chili garlic sauce and minced garlic to a medium bowl. Add in the cabbage, carrots, green onion and cilantro. Toss well to combine.
  3. Preheat a grill pan over medium-high heat. Spray the grill pan with nonstick cooking spray. Remove the steak from the bag and discard the marinade. Cook the steak for 5 minutes per side, or until desired doneness. Let stand for 5 minutes before cutting diagonally against the grain into thin slices.
  4. Divide the steak between the tortillas and top with about ½ cup of slaw per taco. Serve immediately.
slightly adapted from Cooking Light April 2007

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10 Responses to Thai Style Tacos with Lime-Cilantro Slaw

  1. Kristen says:

    Another delicious looking meal. I’m hungry for lunch and it is only 10am.

  2. Kirsten says:

    Those look great! I love any kind of taco, and this is a fun alternative (and healthy too!)

  3. JennDZ - The Leftover Queen says:

    Wow, that is very creative. Looks beautiful!

  4. wedbliss5 says:

    Oooh oooh!!! I’ve been looking at this recipe in Cooking Light and now that I have a rave, I might just have to put it in my weekly menu! Thanks for the post. Oh – I have a few cooking light recipes in my own blog you might be interested in.

  5. Joanne says:

    Thai flavors in tacos DEFINITELY sound good to me! I love them wherever I can get em!

  6. Love these flavors and textures!

  7. I love limes and this looks like a great recipe! Cooking Light is my favorite magazine 🙂

  8. Love the flavors for this slaw–yum!

  9. I know what I’ll be having for dinner tonight!

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