Steak Tacos with Chipotle Slaw & Avocado Salsa
Steak Tacos with Chipotle Slaw & Avocado Salsa
Steak Tacos with Chipotle Slaw & Avocado Salsa
Steak Tacos with Chipotle Slaw & Avocado Salsa

Steak Tacos with Chipotle Slaw & Avocado Salsa

David Venable

Perfect for your next fiesta! These steak tacos are a delicious alternative to traditional ground beef or chicken tacos.

Steak

  • 2 garlic cloves
  • 2/3 cup chopped fresh cilantro
  • Juice of 2 limes
  • 1/4 cup extra-virgin olive oil
  • 1/2 tsp kosher salt
  • 1/8 tsp freshly ground black pepper
  • 1 jalapeño, seeded and quartered
  • 1 tsp chili powder
  • 1 (2–2-1/2 lb) flank steak

Directions

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.

Slaw

  • 1 cup sour cream
  • 2 Tbsp whole milk
  • 2 tsp canned chipotle pepper in adobo sauce (or more to taste), chopped
  • 1-1/2 tsp white vinegar
  • 6 cups shredded cabbage

Salsa

  • 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

Ingredients

  • 10–12 8" flour tortillas

Cook's Notes

To make avocados ripen faster, place them in a paper bag. If you have an apple or banana around, put it in the bag as well, because both will help speed up the ripening process.

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