2 tsp canned chipotle pepper in adobo sauce (or more to taste), chopped
1-1/2 tsp white vinegar
6 cups shredded cabbage
3 avocados, peeled, pitted, and diced
1/3 cup minced red onion
Juice of 4 limes
1/2 large jalapeño, seeded and minced
1 tsp minced garlic
1/3 cup chopped fresh cilantro
2 Tbsp extra-virgin olive oil
1 plum tomato, seeded and diced
1/2 tsp kosher salt
1/8 tsp ground black pepper
10–12 8" flour tortillas
To make the steak, combine the garlic, cilantro, lime juice, olive oil, salt, pepper, jalapeño, and chili powder in a food processor. Process the marinade until finely minced.
Place the flank steak in a shallow dish and pour on the marinade. Cover and refrigerate the steak for a minimum of 2, but not more than 8, hours. If left in the marinade for too long, the meat will become mushy.
To make the slaw, whisk together the sour cream, milk, chipotle, and vinegar in a large bowl until combined. Add the cabbage and toss to coat completely with the dressing. (The slaw can be refrigerated for 2 hours, but not longer.)
To make the salsa, combine the avocados, red onion, lime juice, jalapeño, garlic, cilantro, olive oil, tomato, salt, and pepper in a bowl. Toss well. (The salsa can be made and refrigerated for up to 2 hours prior to serving.)
To make the tacos, preheat the grill to medium-high heat.
Grill the steaks until desired degree of doneness, 6–8 minutes per side. Let the steak rest for 10 minutes before thinly slicing diagonally across the grain. Heat the tortillas on the grill. Serve the sliced steak accompanied by the slaw, the salsa, and the warm tortillas.
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