If you’re already outdoors and grilling up some steaks, why not slice them up and eat them in a tortilla with lots of fresh and delicious toppings? Shredded cabbage and thinly sliced radishes add amazing crunch to soft shell tacos and pickled red onions and a squeeze of fresh lime juice add a bright, tart flavor to the meat.
Make an easy, creamy sauce for your tacos by blending ½ cup of plain Greek yogurt with fresh lime juice, salt, and ground cumin, to taste.
- 8 corn tortillas
- 8 Ounces steak, grilled to desired doneness and sliced
- 1 Cup shredded cabbage
- 4 radishes, sliced thin
- ¼ Cup pickled red onions
- ¼ Cup cotija cheese (or crumbled queso blanco)
- Fresh cilantro leaves, torn
- 2 limes, cut into wedges
- 2 avocados, sliced
- Hot Sauce, for serving
Warm the tortillas quickly on the grill (a few seconds per side).
Top the warm tortillas with a few slices of the cooked steak before adding the other toppings, to taste.