Game Day Carne Asada Street Tacos with Smoky Chipotle Slaw

Allergens

Dairy (cotija cheese), Gluten (corn tortillas)

Ingredients

• 1. 2 lbs flank steak 2. 1/2 cup freshly squeezed orange juice 3. 1/4 cup freshly squeezed lime juice 4. 1/3 cup olive oil 5. 6 cloves garlic, minced 6. 1 tbsp ground cumin 7. 1 tsp smoked paprika 8. Salt and pepper, to taste 9. 24 small corn tortillas 10. 2 cups shredded iceberg lettuce 11. 1 cup crumbled cotija cheese 12. 1/2 cup chopped cilantro 13. 2 limes, cut into wedges 14. 1 avocado, thinly sliced (optional) 15. Chipotle Slaw: 1. 1/2 cup mayonnaise 2. 1/4 cup sour cream 3. 1 tbsp freshly squeezed lime juice 4. 1 canned chipotle chili in adobo sauce, minced 5. Salt and pepper, to taste

Instructions

1. In a large resealable plastic bag, combine orange juice, lime juice, olive oil, garlic, cumin, smoked paprika, salt, and pepper. Add the flank steak, turning to coat well. Seal the bag and refrigerate for at least 4 hours or overnight.
2. Preheat a grill or grill pan over high heat. Remove the steak from the marinade, letting excess liquid drip off, and grill for 4 5 minutes per side, or until desired doneness is reached. Transfer to a cutting board and let rest for 5 minutes before thinly slicing against the grain.
3. In a small bowl, whisk together mayonnaise, sour cream, lime juice, minced chipotle chili, salt, and pepper. Set aside.
4. Assemble tacos by placing a few steak slices on each tortilla, followed by lettuce, cotija cheese, slaw, cilantro, and avocado (if using). Serve with lime wedges.

Chef’s Insight

To add an extra layer of smokiness, let the steak rest near the grill for a few minutes before slicing.

Notes

For a spicier slaw, add more chipotle chili to taste.