Asian Veal Mini Street Tacos
Veal cutlet strips in small tortillas, with an Asian slaw and lime wedges.

Asian Veal Mini Street Tacos

These Asian Veal Mini Street Tacos are packed with the perfect flavors, and they are the perfect appetizer size! Here tender veal cutlets are marinated in a flavorful blend of Asian flavors to make the most delicious street tacos. A zesty Asian inspired coleslaw tops the marinated veal strips for finger licking yummy tacos.
These Asian veal mini street tacos are perfect for so many festivities including Holiday parties, tailgating, family parties, and potlucks. Serve them on a big platter for a group or make them for dinner, either way this recipe is sure to please your crowd.
For another great crowd pleaser, check out our Mini Greek Sliders. This recipe was developed by Eileen of Everyday Eileen!

Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
50 minutes + with marinate

8 small tacos


  • 3 Tablespoons teriyaki sauce
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon sweet chili sauce
  • ½ teaspoon ginger paste or ¼ teaspoon ground ginger
  • 2 cloves garlic, finely minced, divided
  • ¼ teaspoon black pepper
  • 2 Tablespoon lime juice, divided
  • 1 teaspoon olive oil
  • 1 pound veal cutlets, sliced into thin 1-inch strips
  • ¼ cup diced red onion. 1 small onion
  • 10 street taco corn tortillas

Asian Cole Slaw

  • ¼ cup teriyaki sauce
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon sesame oil
  • 1 Tablespoon lime juice
  • ½ teaspoon garlic paste
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 14-ounce cole slaw mix

Garnish: lime wedges and fresh cilantro or parsley


  1. In a large mixing bowl, whisk together teriyaki sauce, red wine vinegar, sesame oil, sweet chili sauce, ginger paste, minced garlic, black pepper, and 1 Tablespoon lime juice.
  2. Add in the sliced veal cutlets to the marinade. Cover with plastic wrap. Let marinate in the refrigerator for at least 30 minutes and up to 3 hours.
  3. Once ready to cook, remove the meat from the marinade. Shake off excess marinate from the cutlets. Pat the cutlets dry with a paper towel. This will promote browning of the meat.
  4. Heat a large sauté pan over medium heat, add olive oi. Once the pan is hot, add the marinated veal to the pan. It may take 2 batches to cook the meat. Don’t overcrowd the pan, the meat will get golden brown, about 3 minutes to cook through.
  5. Remove the cooked veal and set aside.
  6. Add the red onions to the pan, sauté and stir occasionally to soften, about 2 minutes.
  7. Stir in the remaining minced garlic, stir for about 20 seconds to blend flavors.
  8. Add the remaining lime juice to the pan. Use a wooden spoon to bring up all the brown bits at the bottom of the pan.
  9. Add back in the veal and gently stir to combine ingredients a warm the veal, about 1 minute.
  10. Remove from heat and serve with the Asian Cole Slaw on Street Taco corn tortillas.

Asian Style Cole Slaw

  1. In a large bowl, whisk together teriyaki sauce, red wine vinegar, sesame oil, lime juice, garlic paste, salt and black pepper.
  2. Mix in the coleslaw mix. Combine well.
  3. Cover the bowl with plastic wrap and keep in the refrigerator until ready to serve. This is best made ahead at least 2 hours.

Recipe Video