honey lime steak tacos with radish guacamole

fresh, flavorful & effortless dinner — also, the shocking answer to get your toddler to eat radishes that we never knew about!!!

I recently made these tacos for a family dinner on a casual Monday, but as soon as we sat down to eat, I realized they were so much more than just a quick meal. Although they were super easy to make, they felt like a little celebration—of the changing seasons, of fresh flavors, and of the simple joy of tacos.

I’ve been craving light and bright flavors because the sun is actually shining now and I can see some daffodils sprouting in our yard! These are light and bright, yet meaty and fulfilling. Also, my toddler ate so much of this radish guacamole that I was actually shook. I just finely chopped it for him to avoid any hard veggie chunks and wow I feel like the most accomplished mom ever that he ate so many veggies?!? Like wow?!?!?!

I digress. Let’s talk about what’s going on in this week’s exclusive recipe. Flank steak is one of my go-to red meat proteins for casual family meals because it’s quick to cook, tender (when done right!!!), pretty affordable, but still feels like a treat. This one is marinated in a gorgeous mix of soy sauce, honey, lime, and a little smoked paprika, which gives it that perfect balance of savory, sweet, and tangy. I cooked it in the air fryer (hello, easy cleanup), but a sheet pan in the oven works just as well. Either way, you get juicy, flavorful steak in around 15 minutes.

Then there’s the avocado radish salsa (mine turned into a guacamole because my avocados were so ripe, so you can make this a chopped salsa or a guacamole, it’s up to you and your avocados!!!!) — it’s super simple and celebrates seasonal ingredients and vibrant flavors. The creamy avocado, crunchy radish, cilantro and bright lime juice bring the whole thing to life. It’s one of those toppings you’ll want to put on everything (we didn’t have leftovers because …see above about my son eating every last bit… but if I had leftovers, the guac would have been used on a breakfast quesadilla the next morning.)

While I made this for a casual Monday, I definitely would make them for a dinner party or larger family gathering. So, of course, I am providing all the steps to prep this out for meal prep or a dinner party at the end of the post (per usual.)

If you’re new here, this is one of my weekly exclusive recipes that I offer my monthly menu club members! Every week, I send a new recipe out just for you an every month you receive a seasonal menu recipe booklet with 5 recipes for a dinner party (along with prep lists, grocery lists, wine pairings and tips.) More about that here!

Ok let’s get COOOOOKIN!!!!!!!