Grilled Steak Tacos that have both an Asian and Southwest flavor profile.
Each taco has a simple black bean spread and a homemade slaw.
The combination of flavors is addictive!
I’ve made Asian Pulled Pork Sandwiches before and I’ve certainly grilled steak, I figured I could combine the two in the form of a fun to eat taco! These tacos start with a super simple homemade refried black bean recipe that holds just a hint of ginger. I topped them off with grilled steak that had been rubbed with a smoky blend of spices. A honey and lime slaw adds a crisp coolness to each taco.
Asian Grilled Steak Tacos
Fusion recipes can be so fun, take these Bahn Mi Taquitos. They marry together east and west flavors. These tacos fuse together a little taste of Asia and a bold taste of the southwest. These tacos are a great change up from the norm and sometimes that’s all we need is to take taco Tuesday and turn it on its head with a unique taco recipe no one can ever forget!
- Flank steak
- Flour tortillas
For the seasoning rub, you will need:
- Ground ginger
- Chipotle powder
For the black beans, you will need:
- Black beans
- Garlic cloves
- Gourmet Garden Ginger
For the slaw, you will need:
- Red cabbage
- Shredded carrots
- Green onions
- Lime juice
How to Make Fusion Grilled Steak Tacos
- Spray the grates of an outdoor grill with nonstick cooking spray and then preheat to medium-low heat.
- Combine the cumin, paprika, ground ginger, salt, and chipotle powder in a small bowl.
- Rub the spices over the steak.
- Grill the steak for 4-5 minutes per side. Remove from the heat and let stand.
- For the black beans, combine the beans with garlic, water, ginger, and salt in a food processor.
- Process until smooth, adding in more water if necessary.
- To make the slaw, combine all of the ingredients in a bowl and toss well to coat.
- Slice the steak across the grain and then divide the bean mixture between the 4 tortillas.
- Top with your sliced steak and homemade slaw.
What cut of steak is best for tacos?
Flank steak is usually my preferred choice for making grilled steak for tacos because it’s a leaner cut of beef that yields incredible results when cooked up just right. It’s soft, tender, and so juicy and good it really makes a taco extra delicious! Fun fact, flank steak isn’t actually a steak, but a cut from the cow’s belly muscles.
Can I use any steak for tacos?
I mean, technically you could, although I’m not sure you’d want to. For best results, I’d recommend sticking with some of the more “classic” cuts of beef like flank steak, skirt steak, sirloin steak, or flap meat if you’re looking for something more affordable.
How long are grilled steak tacos good for?
You can keep the bean mixture, slaw, and meat in separate airtight containers for up to 3-4 days in the fridge before they go bad. This gives you enough time to reheat and assemble leftovers into tacos for a few days for simple yet gratifying lunches.
For more Taco Tuesday fun check out these great Taco flavored meals the whole family can enjoy!
- Salmon Tacos with Jalapeno Cream
- Asian BBQ Pork Taco Boats
- Mini Taco Hand Pies
- Fish Tacos with Catfish
- Vegetarian Taco Quinoa Bowl
- Cornbread Taco Bake
Fusion Grilled Steak Tacos
Grilled Steak Tacos that have both an Asian and Southwest flavor profile. Each taco has a simple black bean spread and a homemade slaw.
- 1 1/2 lb flank steak
- 2 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground ginger
- 1 teaspoon salt
- 1 teaspoon chipotle powder
- 2 cloves garlic
- 1 14oz can black beans, rinsed and drained.
- 2 cloves garlic
- 2 teaspoons water
- 1/2 teaspoon Gourmet Garden Ginger
- pinch of salt
- 2 cups red cabbage
- 1/2 cup shredded carrots
- 2 tablespoons green onions
- 2 tablespoons cilantro
- 1/2 teaspoon salt
- 1/2 teaspoon honey
- juice from one lime
- 4 flour tortillas
- Spray the grates of an outdoor grill with cooking spray. Heat grill to medium-low heat.
- Combine the cumin, paprika, ground ginger, salt and chipotle powder in a small bowl.
- Rub spice mixture over steak.
- Grill steak 4-5 minutes per side. Remove from heat and let stand.
- For the black beans, combine the beans, garlic, water, ginger and salt in a food process.
- Process until beans are smooth, adding more water if necessary.
- For the slaw, combine all the ingredients in a bowl; toss to coat.
- Slice the steak across the grain.
- Divide the bean mixture between the 4 tortillas.
- Top with steak and slaw.
Amount Per Serving Calories 620Total Fat 18gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 9gCholesterol 134mgSodium 1571mgCarbohydrates 54gFiber 11gSugar 4gProtein 59g
Thank you Tanya and have a good weekend. I love your recipes and enjoy reading them.
You can never go wrong with a great steak taco! These look amazing!
Helen Fern says
That looks really good! Thanks for sharing on the What’s for Dinner party!
Toni | BoulderLocavore.com says
These look fantastic! So glad to have the time with you live! Can’t wait to see you again in a few weeks. xo
Quick, easy & light. Yum, this is a winner. Thanks for sharing at the Inspiration Spotlight party. Have a great week ahead. Pinned & shared.
Erin @ Dinners, Dishes, and Desserts says
These tacos look amazing!! I am so glad you came and we could hang out for a could days!
Diana Rambles says
Thanks for sharing this post at the Pin Me Linky Party at Diana Rambles. This post is featured today as part of a taco recipe collection. It’s also been yummed, pinned and tweeted. Have a great weekend! ~Diana