These Grilled Vietnamese-Inspired Steak Tacos with Lime & Fish Sauce Slaw bring together bright citrus, savory fish sauce, fresh herbs, and a crunchy vegetable slaw for a vibrant take on taco night. Smoky grilled steak pairs perfectly with the tangy, umami-rich slaw, tucked into warm tortillas for an easy weekday or weekend meal.
The inspiration here comes from Vietnamese flavors—lime juice, rice vinegar, fish sauce, garlic, and fresh chilies—balanced by a crisp slaw of carrots, cucumber, radish, and red onion. The contrast of tender, smoky steak and a bright, crunchy slaw makes each bite layered and satisfying. The slaw itself is so flavorful it can easily be served as a side salad on its own.
This recipe is a great way to elevate summer grilling or simply refresh your taco rotation. It’s approachable, full of fresh ingredients, and designed to be assembled quickly once the steak is cooked.
Ingredients
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons rice vinegar
- 1/3 cup fish sauce
- 2/3 cup water
- 3 tablespoons coconut sugar
- 1–3 bird’s eye chili peppers, thinly sliced (adjust for heat)
- 2 garlic cloves, minced
- 1½ pounds flap meat or skirt steak
- 3 tablespoons avocado oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup coconut aminos
- 1 tablespoon fish sauce (for the steak)
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 cup thinly sliced red onion (about 1/2 small onion)
- 1 cup matchstick carrots (about 1/2 large carrot)
- 1 cup halved, thinly sliced English cucumber (about 1/4 cucumber)
- 1 cup peeled matchstick watermelon radishes (or substitute regular radishes or daikon)
- 8 tortillas (corn or flour, your choice)
- Fresh cilantro, chopped
- Fresh Thai basil, chopped
- Lime wedges, for serving
Step-by-step
Step one: Make the sauce
In a small bowl, whisk together the lime juice, rice vinegar, fish sauce, water, coconut sugar, thinly sliced chilies, and minced garlic. Cover and refrigerate. This sauce serves both as a dressing for the slaw and a finishing sauce for the tacos.
Step two: Prep the steak
Use a meat mallet to gently pound the steak to about 1/2-inch thickness. This helps the steak cook evenly and makes slicing easier.
Step three: Marinate the steak
Place the steak in a large resealable bag or shallow baking dish. Add the avocado oil, kosher salt, black pepper, coconut aminos, 1 tablespoon fish sauce, ground coriander, cumin, and garlic powder. Toss or massage to coat the meat thoroughly. Refrigerate for at least 2 hours or up to 24 hours for more flavor.
Step four: Prep the slaw
In a large bowl, combine the sliced red onion, matchstick carrots, thinly sliced cucumber, and radishes. Add about 1/4 cup of the prepared sauce and toss to coat. Let the slaw sit while you preheat the grill so the flavors meld.
Step five: Preheat the grill
Heat the grill to medium-high, about 400–450°F (200–230°C). Make sure grates are clean and oiled so the steak releases easily.
Step six: Grill the steak
Grill the steak 3–4 minutes per side for medium (an internal temperature of about 140°F). Remove the steak to a cutting board and let it rest 10–15 minutes to allow juices to redistribute. Slice thinly against the grain for the most tender bites.
Step seven: Assemble and serve
Warm the tortillas, divide the sliced steak among them, and top with the slaw, chopped cilantro, and Thai basil. Serve with lime wedges and the remaining sauce on the side for extra brightness. Enjoy immediately.
Recipe FAQs
Q: I can’t find watermelon radishes—what can I use instead?
A: Regular red radishes or daikon radish work well as substitutes and still provide crunch and a peppery bite.
Q: Any alternative chili peppers I can use?
A: Serrano peppers are a good, milder substitute for bird’s eye chilies. Increase the number of peppers if you prefer more heat.
Notes & Nutrition
Prep time includes marinating. This recipe serves about 4 people (roughly 8 tacos). Approximate nutrition per serving: 659 kcal, 57 g carbohydrates, 45 g protein, 28 g fat. Nutrition values are estimates and should be used as a guideline only.
Looking for more taco ideas?
Try variations such as Korean-inspired skirt steak tacos, chipotle sesame adobo steak tacos, or sheet-pan shrimp fajita tacos for different global flavors and grilling ideas.
If you try this recipe, leave a comment to share how it turned out and any tweaks you made. Enjoy these vibrant, herb-forward grilled steak tacos with tangy lime and fish sauce slaw!