Beef Tacos with Quick-Pickled Radishes

These beef tacos come together in less than 30 minutes, start to finish. Fire up the grill, get the rub on the steak, then pull together the radishes, which can pickle while you finish off grilling the meat. You'll have leftovers of the steak, which you can use in sandwiches and salads later in the week—or pop in the freezer for another week.


  • 1/2 recipe Spice-Rubbed Skirt Steak
  • 8 corn tortillas
  • 1/2 cup Quick Pickled Radishes with Dill
  • 1/4 head purple or green cabbage, thinly sliced (about 1 cup)
  • 1 avocado, peeled and sliced
  • hot sauce, for garnish
  • cilantro, for garnish


  • Gently reheat the steak if you're using leftovers—just enough so it's not straight-from-the-fridge cold. If you're making it for this recipe, thinly slice it across the grain.
  • Toast tortillas over an open flame or in a skillet, 1-2 minutes, or until browned in spots. Layer tortillas evenly with steak, radishes, cabbage and avocado. Garnish with hot sauce and cilantro, as desired.
Servings: 4
Make-Ahead Tip: Prep the rub in the morning, rub it all over the steak, wrap it in plastic wrap, and pop it in the fridge until dinner time.
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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!


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