Tex-Mex Carne Asada Tacos with Smoky Chipotle Slaw

Allergens

Dairy (in cheese)

Ingredients

• 1 lb flank steak, thinly sliced 2 tbsp olive oil 4 tbsp fresh lime juice 3 cloves garlic, minced 1 tsp ground cumin 1 tsp paprika 1 tsp chili powder Salt and pepper to taste 8 small corn tortillas 2 cups shredded lettuce 1 cup grated cheese (cheddar, Monterey Jack) Smoky Chipotle Slaw: 2 cups shredded cabbage 1/4 cup mayonnaise 1 tbsp chipotle pepper in adobo sauce, finely chopped 1 tbsp fresh lime juice Salt and pepper to taste

Instructions

1. In a shallow dish, marinate the sliced flank steak in a mixture of olive oil, lime juice, minced garlic, ground cumin, paprika, chili powder, salt, and pepper for at least 30 minutes.
2. Meanwhile, prepare the Smoky Chipotle Slaw by combining shredded cabbage, mayonnaise, finely chopped chipotle pepper, lime juice, salt, and pepper in a bowl. Mix well and refrigerate until ready to use.
3. Preheat grill or grill pan to medium high heat. Grill the marinated steak for 4 5 minutes per side or until desired doneness is reached. Allow it to rest for 5 minutes before thinly slicing.
4. Warm corn tortillas on the grill for 20 30 seconds on each side.
5. Assemble tacos by placing a few slices of steak, lettuce, and shredded cheese on warmed tortillas. Top with Smoky Chipotle Slaw, and serve immediately.

Chef’s Insight

The key to tender carne asada is thinly slicing the steak against the grain and using a high heat method like grilling.

Notes

Use freshly squeezed lime juice for a more vibrant flavor. For an extra smoky flavor, marinate the beef overnight.