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  • Brianna Rhodes, RD, CD

Thai Steak Tacos with Cilantro Slaw

Tangy, savory and a hint of sweet, these tacos were delicious! This was a light and easy meal that we definitely enjoyed.

This was a new recipe I tried, adapted from one I found in the Deals-to-Meals collection. It was quite easy too. I prepped the steak and started marinating it in the morning. I was also able to prep the coleslaw ahead of time. Come dinner time, all I had to do was grill and slice the steak, combine the slaw and sauce, and serve it up.

This was a nice summer meal—light and flavorful. Also, since I grilled the steak, no heating up my kitchen on a hot summer day!

My kids didn’t love this one, but they did eat it. There is a lot of flavor going on in this recipe, and they did a great job trying everything. I was actually surprised that they did fairly well with the coleslaw! But I also gave each of them a scoop of cottage cheese—it’s always a good idea to have familiar food for kids to fall back on when you make something new.

A few things I learned in making this recipe—it is probably worth it to buy a better quality steak. I went cheaper, and bought a boneless beef chuck steak. It had great flavor, but it was a bit on the tough/chewy side.

Also, I happened to have purple cabbage in my fridge at the time I made this, so I decided I might as well throw it in. Compared to the original recipe, I ended up doubling the cabbage, and halfing the sauce—and I felt that was plenty adequate. But if you like your slaw saucier, you can double the recipe listed here. I also made the sauce with plain yogurt instead of mayonnaise because of personal preference.


  • 2 soft taco-size tortillas

  • 4 oz steak

  • 1 ½ cups of cilantro slaw

  • 1 ½ cups of watermelon

Recipe Used in this meal:

Thai Steak Tacos

Serving size: 4 oz steak, 2 tortillas


  • 1 ½ lbs beef steak

  • 2 Tbsp sugar

  • 1 tsp ginger

  • 1 Tbsp sweet chili sauce

  • 2 tsp garlic

  • ½ cup lime juice

  • 2 Tbsp rice vinegar

  • 1 Tbsp Montreal steak seasoning

  • 10 taco tortillas


  1. Prepare marinade by combining sugar, ginger, sweet chili sauce, garlic, lime juice and vinegar

  2. Add the steaks to the marinade, seal, and refrigerate for at least 20 minutes. Can marinate overnight for more flavor infusion.

  3. Remove steak from bag, and discard marinade. Season with Montreal steak seasoning and cook on grill.

  4. Cook to temperature of desired doneness. Medium—155 degrees, Well done—165 degrees

  5. Slice thinly by cutting across the grain. Serve in tortillas and top with cilantro slaw.

Cilantro Slaw

Serving size: 1 ½ cups


  • 12 oz package of coleslaw mix (green cabbage and carrots)

  • 3 cups red cabbage (shredded)

  • 2 medium carrots (cut into thin strips)

  • ½ cup cilantro (chopped)

  • ¼ cup green onion (chopped)

  • ½ cup lime juice

  • 2 Tbsp rice vinegar

  • 2 ½ Tbsp sugar

  • 1 ½ tsp sweet chili sauce

  • 1 tsp ginger

  • 1 tsp garlic (minced)

  • ¼ cup plain yogurt


  1. Shred cabbage, chop carrots, cilantro, and onions. Place in a large mixing bowl.

  2. Combine lime juice, vinegar, sugar, sweet chili sauce, ginger, garlic, and yogurt. Add to cabbage and toss well to combine.

  3. Serve immediately or chill and serve with Thai Steak Tacos.

Nutrition Facts Label for Entire Meal:

Nutrition Facts Label for Thai Steak Tacos:

Nutrition Facts Label for Cilantro Slaw:

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