Food Truck Style Street Tacos with Chipotle Avocado Slaw

• Meat

  • 1 1/2 lbs Flank steak

• Produce

  • 1 tsp Chipotle chili, powder
  • 2/3 cup Cilantro, leaves
  • 4 cloves Garlic
  • 1 Large or 2 small california avocados
  • 1 tsp Oregano, dried

• Condiments

  • 1 Chipotles in adobo sauce, whole
  • 3 tbsp Lime juice, fresh

• Baking & Spices

  • 2 cups Coleslaw mix
  • 1 pinch Kosher salt

• Oils & Vinegars

  • 1 tbsp White wine vinegar

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 3/4 cup Greek yogurt

• Beer, Wine & Liquor

  • 2 12 oz bottles Shiner bock

Found on asouthernfairytale.com

Description

Ingredients

• 1.5 lbs Flank Steak
• 2 (12 oz bottles) Shiner Bock
• 4 cloves of garlic, smashed
• 1 tsp cumin
• 1 tsp dried oregano
• 1 tsp chipotle chili powder
• 2 Cups of Coleslaw mix
• 1 Large or 2 Small California Avocados, Grilled
• ¾ C Greek Yogurt
• 3 Tbsp. lime juice (fresh)
• 1 Tbsp white wine vinegar
• 1 - 2 whole chipotles in adobo sauce (depends on your heat tolerance)
• pinch of kosher salt
• ⅔ C cilantro leaves

Directions

• Tenderize the flank steak with a meat mallet
• Combine all the marinade ingredients in a large zip-tight baggie and refrigerate for 12 - 24 hours
• Grill two avocados grilling avocado instructions
• Set the grilled avocados aside to cool and combine the greek yogurt, lime juice, white wine vinegar, chipotles, salt and cilantro leaves into a food processor; add the avocados and blend until thoroughly combined.
• Grill your steak over medium-high heat until thoroughly cooked to your liking, we prefer ours medium-rare (Rare - 130-135°F Med-Rare - 140°F Medium - 155°F Medium Well - 160°F Well Done - 165°F)
• Allow the steak to rest for 5 minutes before slicing
• Combine the avocado sauce and the coleslaw mix - 2 Cups of Slaw to ⅔ C Avocado Cream Sauce
• While the steak is resting, heat the corn tortillas over your grill
• Slice the steak across the grain, about ¼ to ½ thick
• Place the steak in the tortillas and top with chipotle avocado slaw