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Steak Tacos with Cabbage Slaw

Prep Time:

15 minutes

Cook Time:

10 minutes



Steak Tacos with Cabbage Slaw


  • 2 large rump steaks, trimmed
  • 1 teaspoon olive oil, divided
  • Sea salt and freshly milled black pepper

For the salsa verde

  • 1 tablespoon olive oil
  • 3 spring onions, finely chopped
  • 1 jalapeño chilli, halved, seeded and finely chopped
  • Juice of 2 limes
  • A handful of coriander, finely chopped
  • 2 garlic cloves, finely chopped

To serve

  • 8 small flour tortilla
  • 120g white cabbage, finely shredded
  • 100g iceberg lettuce, shredded
  • 1 red onion, thinly sliced
  • 4 radishes, thinly sliced
  • 4 tomatoes, diced
  • 1 avocado, peeled, stone removed and thinly sliced
  • 2 tablespoons sour cream
  • 1 bag oven-baked skin-on fries
  • 1 lime, cut into wedges


  1. Preheat oven to 180oC (fan 160oC) Gas mark 4.
  2. Cook the fries as per packet instructions.
  3. Heat a chargrill or barbecue to very hot.
  4. Brush the steaks with oil and season with salt and pepper.
  5. Cook steaks for 2 - 3 minutes on each side for medium-rare and a fur-ther 1 minute for well done. Set steaks aside, rest and thinly slice.

For the green sauce

Mix oil, spring onions, chilli, lime juice, coriander, and garlic in a small bowl. Season.

To serve

Warm the tortillas and fill with cabbage, steak, lettuce, onion, radish, tomato, avocado, sour cream and salsa verde. Serve with fries and lime wedges.

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