Easy Asian Steak Tacos with Zesty Chili Lime Aioli

These Asian Steak Tacos are bursting with bold flavors, featuring perfectly seasoned steak, fresh toppings, pickled red onions, and a creamy chili lime aioli that adds the perfect kick! Perfect for a quick weeknight dinner or an impressive meal for guests, these tacos are a must-try for any taco lover!

The pickled red onions really take them over the top. You can easily buy them at the store, but almost as easily…you can make them at home. They just take a few minutes to make, but taste best after they’ve had a chance to marinate in the brine and sit in the fridge for a day or so. I like to make them at the beginning of the week and then enjoy them on all kinds of things. Salads, sandwiches, eggs…and especially these tacos! See the instructions below.

To make the pickled onions, place the water, vinegar, salt and sugar into a small sauce pan. Bring it to a boil. Thinly slice your red onion and place them in a pint sized canning jar. Pour the liquid from the sauce pan over the top of the onions. Cover and allow to sit on the counter for 30 minutes, or until cooled. Refrigerate for 24 hours.

Let’s make the Chili Lime Aioli Sauce.

Place the mayo, sweet chili sauce, lime juice, onion powder, garlic powder and vinegar in a large glass measuring cup, or small mixing bowl. Stir well to combine, cover and refrigerate while you cook the steak.

Slice your steak into thin strips. Heat a large deep skillet over medium high heat. When it’s nice and hot, add just a tiny bit of olive oil. Add your steak and sprinkle with salt and pepper. Allow the steak to sear on one side before you stir it. Then give it a nice stir and allow it to sear along the other sides, making sure not to over cook. It should still be a bit pink when you add the simple sauce.

While the steak sears, into a small bowl

Easy Asian Steak Tacos with Zesty Chili Lime Aoli

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Serves: 4 servings Prep Time: 15 minutes + time for the red onions to marinate over night Cooking Time: 5-10 minutes 5-10 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 5 voted )

Ingredients

• Pickled Red Onions:
• 1 red onion, sliced thinly
• 1/2 C apple cider vinegar
• 1/2 C water
• 1 Tb sugar
• 1 tsp salt
• Chili Lime Aioli:
• 1 C mayo (I like Best Foods Light)
• 4 Tb Sweet Chili Sauce (see picture above)
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 2 tsp lime juice
• 1 tsp vinegar
• Steak:
• 2 pounds steak, cut into thin strips
• 1 Tb soy sauce
• 1 Tb water
• 1/2 tsp garlic powder
• 1/2 tsp ginger
• 1/2 tsp onion powder
• 1 tsp sesame oil
• warm flour tortillas
• shredded lettuce
• chopped cilantro
• shredded carrots

Instructions

RED ONIONS:

1. Place the water, vinegar, salt and sugar into a small sauce pan and bring it to a boil.
2. While your brine is heating and coming to a boil, thinly slice your red onion and place them in a pint sized canning jar.
3. Pour the liquid from the sauce pan over the top of the onions. Cover and allow to sit on the counter for 30 minutes, or until cooled.
4. Refrigerate over night, or for 12 hours for the best flavor. They get even more flavorful, the longer they marinate.

AOILI SAUCE:

1. Grab a small mixing bowl and stir all the ingredients together, until smooth and well combined. 

STEAK:

1. Slice your steak into thin strips. 
2. Into a small bowl, mix the soy sauce, water, garlic powder, ginger, onion powder and sesame oil. 
3. Heat a large skillet up over medium high heat. When the skillet it nice and hot add the oil and allow it to heat through. 
4. Add your steak and allow it to sear along one side, making sure not to stir it. (Should only take 4-5 minutes). Once the steak has a nice sear, use a firm spatula, stir the steak and allow it to cook just a minute or two more. You don't want to overcook it. It's ok if it's still a bit pink. 
5. Quickly add the sauce mixture and allow it to heat through, stirring occasionally. 

Serve immediatly in warm flour tortillas, with shredded lettuce, cilantro, shredded carrots, pickled red onions and the aioli sauce.