Pat the beef slices dry with paper towels. In a bowl, whisk together peanut powder, suya spice, smoked paprika, garlic powder, onion powder and salt. Add the vegetable oil and lime juice to make a loose paste. Toss the beef slices in the peanut-spice paste, coating evenly. Cover and refrigerate for at least 30 minutes, ideally 2 hours.

Cook suya

Heat a heavy skillet or grill pan over medium-high heat until very hot. Add 1 tablespoon oil and swirl. Remove excess paste from beef (helpful so it doesn't burn) and cook beef slices in a single layer for 1–2 minutes per side for medium-rare to medium depending on thickness. Work in batches to avoid crowding. Transfer cooked beef to a plate and tent loosely with foil to rest 5 minutes. Slice into bite-sized strips if you used larger pieces.

House Slaw

In a large bowl combine green cabbage, purple cabbage, grated carrot, chopped cilantro and red onion.

In a small bowl whisk together apple cider vinegar, mayonnaise, honey, salt and black pepper. Pour dressing over vegetables and toss until evenly coated. Taste and adjust salt or vinegar to preference. Refrigerate until ready to assemble (can be made up to 2 hours ahead).

House-made Suya Sauce

In a bowl combine yogurt, peanut butter, suya spice, lime juice, honey and salt. Whisk until smooth. Add hot water 1 tablespoon at a time until sauce reaches drizzling consistency. Taste and adjust seasoning. Chill until serving.

Tacos & Assembly

Warm the tortillas: heat a skillet over medium heat, brush lightly with remaining tablespoon oil and warm each tortilla 20–30 seconds per side until pliable and lightly charred in spots. Keep wrapped in a clean towel to stay warm.

Assemble tacos: spread about 1 tablespoon of house-made suya sauce down the center of each tortilla. Add a generous spoonful (about 2–3 oz) of cooked suya strips, top with 1/4 to 1/3 cup slaw, a drizzle more sauce if desired, and garnish with chopped cilantro and sliced jalapeño. Squeeze a lime wedge over each taco before serving.

Side

Prepare or warm the side: reheat fried plantains or fries according to package or pan-fry until hot and crisp. Season with 1/2 tsp salt. Plate alongside the three tacos.