There is nothing quite like a perfectly grilled steak taco, but the secret to a truly mind-blowing meal is all in the toppings. These Grilled Steak Tacos with Pickled Radish and Onions combine tender, savory meat with a bright, sweet crunch that will change your taco game forever. Whether you’re looking for a dairy-free dinner, a gluten-free lettuce wrap alternative, or a vibrant dish for outdoor entertaining, this recipe delivers incredible gourmet flavor in under an hour. Forget the standard toppings—these quick-pickled vegetables are the “secret sauce” your taste buds have been waiting for.
Made exactly as I do them, these tacos are dairy free, grain/gluten free (if you use the butter lettuce leaves), egg free, soy free – and nut free if you just leave off the macadamias (yes, what you see pictured is chopped up nuts, not queso fresco). But if you have no allergies, wrapped in a grilled flour tortilla, these tacos are a perfectly crafted meal that takes less than an hour to make, including the pickled vegetables.
Grilled Steak Tacos with Pickled Radish & Onions
Ingredients:
For the steak
- 2 lbs flank steak
- 3 tbsp avocado oil
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp garlic powder
- 1 tbsp ground cumin
- 1 tbsp paprika
For the pickled vegetables
- 4 limes
- 1/2 cup coconut vinegar or white distilled
- 1/2 cup coconut sugar or 1/3 cup brown sugar
- 1 pinch salt
- 1 pinch pepper
- 6 cloves garlic peeled, gently smashed
- 1 red onion thinly sliced
- 7-8 radishes thinly sliced
- 2 serrano chilis sliced
Everything else
- 1/2 head white cabbage thinly sliced into ribbons
- 1 cup cilantro chopped
- 1/2 cup macadamia nuts finely chopped
- 1/2 cup cashew yogurt optional
- tortillas and/or butter lettuce leaves
Directions:
Heat the grill and prep the steak
- Preheat the grill to 450 (medium high). Place the steak on a tray and season evenly with all of the steak spices. Set aside for 10-20 minutes as the grill comes to temperature.
Make the pickled vegetables
- Whisk together the juice of 3 1/2 limes, the vinegar, sugar, salt and pepper. Add the smashed garlic, sliced onion, radish, and toss to coat evenly. In a separate bowl, squeeze the juice from the remaining 1/2 lime over the sliced serrano chilis. Add the salt and pepper, and gently toss to coat.
Cook the steak
- Grill the steak for 7-8 minutes on each side, or until your desired doneness is reached. If using flour tortillas, give those a quick grill as well – 20 seconds each side.
Prep everything else
- While the steak cooks and your vegetables pickle, prep everything else. Toss together the cabbage and cilantro. Chop the macadamias and stir the cashew yogurt until smooth. When the steak is finished, let it rest for 10 minutes then cut it into cubes.
Assemble the tacos
- On each tortilla or lettuce leaf, add a bit of the steak, followed by the cabbage/cilantro, then the pickled radishes and onions. Then the macadamias, cashew yogurt, and a few serrano chilis if desired (they're spicy so, optional).
I hope you give these a try, even though they’re a bit on the fringe. Your taste buds will be well-rewarded, as well as those of anyone you make them for.
Hi, question about the serving size on this recipe! It says 8 servings, but about how many tacos are there per serving? Planning a family trip and want to use this recipe as a guide.
These are so good!!! I was skeptical of the onion and radish since I don’t like either raw but I was loading these on my taco. Even my toddler had THREE helpings of the steak. Normally the only meat we can get him to eat is chicken meatballs :)
This was mind-blowingly delicious. I was skeptical of the “quickle” but it really takes the flavor to another level! Thanks for sharing!
Substituting tortillas for cabbage is genius! ????
Hello again. Okay! I made this! I changed one major ingredient. I used a white fish instead of the steak. OMGosh it was fantastic with the pickled veg and the macadamias!! Then I changed the yogurt to chipotle mayo, thinned out with milk. These tacos were different and delicious! I will def make these with the steak next. HIGHLY recommend.