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5 from 2 votes

Grilled Vietnamese-Inspired Steak Tacos with Lime & Fish Sauce Slaw

Course: Main Course
Servings: 4
Author: Alex Snodgrass

Ingredients

For the Sauce:

  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons rice vinegar
  • 1/3 cup fish sauce, such as Red Boat
  • 2/3 cup water
  • 3 tablespoons coconut sugar
  • 1-3 bird's eye chili peppers, very thinly sliced (1 for mild, 3 for hot)
  • 2 garlic cloves, minced

For the Steak:

  • 1½ pounds flap meat or skirt steak, cut into 3 portions
  • 3 tablespoons avocado oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup coconut aminos
  • 1 tablespoon fish sauce
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cumin
  • 1/2 teaspoon garlic powder

For the Slaw:

  • 1 cup thinly sliced red onion (from about 1/2 small onion)
  • 1 cup matchstick carrots (from about 1/2 large carrot)
  • 1 cup halved and thinly sliced English cucumber (from about 1/4 English cucumber)
  • 1 cup peeled matchstick watermelon radishes

For serving:

  • 8 tortillas, such as Siete
  • chopped fresh cilantro, for serving
  • chopped fresh thai basil, for serving
  • lime wedges

Instructions

Make the Sauce:

  • In a small mixing bowl, combine the lime juice, rice vinegar, fish sauce, water, coconut sugar, chili peppers, and garlic. Cover and store in the refrigerator.

Prep the Steak:

  • Use a meat mallet to pound the steak to 1/2-inch thickness.
  • Place the meat in a large ziploc bag or baking dish. Add the oil, salt, pepper, coconut aminos, fish sauce, coriander, cumin, and garlic. Toss to coat evenly. Let the steak marinade for at least 2 hours or up to 24 hours in the refrigerator.

Prep the Slaw:

  • In a large bowl, add the red onions, carrots, cucumbers, radishes, and 1/4 cup of the prepared sauce. Toss to combine. Set aside until you’re ready to serve.

Make the Tacos:

  • Preheat the grill to medium-high heat (400℉ to 450℉).
  • Place the steak on the grill and cook for 3 to 4 minutes per side or until the internal temperature reaches 140℉ for medium. Transfer the steak to a cutting board and let rest for 10 to 15 minutes. Once rested, thinly slice the steak against the grain.
  • Divide the meat between the tortillas and top with slaw, cilantro, and thai basil. Serve with lime wedges and the remaining sauce. Enjoy!

Nutrition

Calories: 659kcal | Carbohydrates: 57g | Protein: 45g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 3753mg | Potassium: 1017mg | Fiber: 5g | Sugar: 14g | Vitamin A: 5414IU | Vitamin C: 21mg | Calcium: 158mg | Iron: 6mg