Street Food Festival Classic Dinner – Carne Asada Tacos with Chipotle Slaw

Allergens

Dairy (Monterey Jack cheese)

Ingredients

• 1. 8 oz beef flank steak 2. 3 tbsp lime juice 3. 4 tbsp olive oil 4. 1 tsp ground cumin 5. 1 tsp paprika 6. 1/2 tsp salt 7. 1/2 tsp black pepper 8. 1/4 cup chopped fresh cilantro 9. 8 small corn tortillas 10. 1 avocado, sliced 11. 1 cup shredded Monterey Jack cheese Chipotle Slaw: 12. 2 cups shredded cabbage 13. 1/4 cup mayonnaise 14. 2 tbsp sour cream 15. 1 tbsp chipotle chili powder 16. 1 tsp sugar 17. Salt and pepper to taste

Instructions

1. In a large resealable plastic bag, combine the flank steak with lime juice, half of the olive oil, cumin, paprika, salt, and black pepper. Seal the bag and marinate in the refrigerator for at least 30 minutes or up to 2 hours.
2. Meanwhile, prepare the Chipotle Slaw by combining shredded cabbage, mayonnaise, sour cream, chipotle chili powder, sugar, salt, and pepper in a bowl. Mix well and set aside.
3. Heat a grill or grill pan over medium high heat. Remove the steak from the marinade and discard any remaining marinade. Brush the steak with the remaining olive oil and grill to desired doneness, about 4 6 minutes per side for medium rare. Let it rest for a few minutes before thinly slicing across the grain.
4. Warm the corn tortillas on the grill for about 10 seconds on each side until they are soft and slightly charred.
5. Assemble the tacos by placing sliced steak, avocado, and Chipotle Slaw on warm tortillas. Top with shredded Monterey Jack cheese.

Chef’s Insight

To add an extra kick, sprinkle some crumbled queso fresco over the tacos before serving.

Notes

This recipe is perfect for a weeknight dinner or a casual gathering with friends. It's easy to double or triple for larger crowds.