Wesson Recipes

Steak Tacos with Lime Cilantro Slaw and Grilled Pineapple


Makes 6 servings

These street tacos are savory, spicy, tangy, and incredibly satisfying. Tender steak marinated in orange, garlic, chili and herb placed on a warm tortilla and topped with our fresh lime cilantro slaw calls for a raised hands emoji. Finish it off with diced pineapple for added sweetness, and you’ve got all the parts to a delicious bite. 



Steak Marinade
Wesson Corn Oil 2 tbsp.
Lime Juice 2 tbsp.
Orange Juice 2 tbsp.
Cumin 2 tsp.
Cilantro 1 1/4 tbsp.
Green Chili, minced 2 tsp.
Garlic, minced 1 tsp.
Kosher Salt 3/4 tsp.
Black Pepper, ground 1/2 tsp.
Steak, flank, 250g portions 2 ct.
Lime Cilantro Slaw
Mayonnaise 1 1/2 tbsp.
Cilantro, chopped 1 1/4 tbsp.
Lime Juice 1 tbsp.
Cabbage, green, shredded thin 1 1/2 cup.
Garlic, minced 1 1/4 tbsp.
Honey 1 1/2 tsp.
Black Pepper, ground 1/2 tsp.
Grilled Pineapple
Pineapple, fresh, peeled, grilled, diced into small cubes 1 cup.
Corn Tortillas 6 ct.


Steak Marinade

Pat dry steak and set aside. 

In a small bowl, whisk Wesson Corn Oil, lime juice, orange juice, cumin, cilantro, green chili, garlic, salt, and pepper. Mix until properly incorporated. Add steak and let marinate for a minimum of 4 hours, or overnight.

Pre-heat grill to med-high heat. Cook steak for 4-5 minutes per side or until desired doneness is reached. Let rest on a baking sheet lined with a baking rack for 5 minutes before slicing. Slice steak thin across the grain.

Lime Cilantro Slaw

In a small bowl, whisk together, mayonnaise, cilantro, lime juice, garlic, honey, and black pepper. 

Slice cabbage into thin shreds. 

Mix mayonnaise mixture and cabbage. Best served fresh.

Grilled Pineapple

Pre-heat grill to medium-high heat. Slice pineapple into 1cm thick slices. Grill both sides until slightly char and pineapple starts to soften and let juices out. Place on a baking sheet lined with a baking rack and let cool for 5 minutes. Dice into small cubes. 

Assembly Method
Divide steak, cabbage slaw and pineapple into six portions.  Place corn tortilla on a plate and a portion of thinly sliced steak. Top with cabbage slaw and pineapple.