Recipes Flank Steak Tacos with Slaw


We love the color and slightly bitter edge of radicchio in Flank Steak Tacos with Slaw, but feel free to sub shredded green cabbage for a milder flavor.


  • Cooking spray
  • 2 teaspoons chili powder
  • 1 teaspoon brown sugar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon unsweetened cocoa
  • 1/2 teaspoon salt, divided
  • 1 (12-ounce) flank steak, trimmed
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 tablespoon cider vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon honey mustard
  • 1 cup julienne-cut jicama
  • 1 cup thinly sliced radicchio
  • 1/4 cup cilantro leaves
  • 8 corn tortillas
  • 1 small lime, cut into 8 wedges

Nutritional Information

  • Calories 281
  • Fat 9.8g
  • Satfat 2.3g
  • Monofat 4.2g
  • Polyfat 1.2g
  • Protein 21.6g
  • Carbohydrate 29g
  • Fiber 5.9g
  • Cholesterol 53mg
  • Iron 2.2mg
  • Sodium 391mg
  • Calcium 58mg

How to Make It

Step 1


Heat a grill pan over medium-high heat. Coat pan with cooking spray. Combine chili powder, sugar, cumin, cocoa, and 3/8 teaspoon salt; rub spice mixture evenly over steak. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Let stand 10 minutes; cut across the grain into thin slices. Cut bell peppers into quarters; discard seeds and membranes. Add bell peppers to pan; cook for 4 minutes on each side. Cut into thin slices.

Step 2

Combine remaining 1/8 teaspoon salt, vinegar, oil, and mustard in a medium bowl, stirring with a whisk. Add jicama, radicchio, and cilantro to bowl; toss to coat.

Step 3

Heat tortillas in grill pan coated with cooking spray 30 seconds or until lightly charred. Divide beef, bell peppers, and jicama mixture evenly among tortillas; serve with lime wedges.


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