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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.

Tip: 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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  • Steak:
  • 1 2 lb–2-1/2 lb flank steak
  • 2 cloves of garlic
  • 2/3 cup fresh cilantro leaves
  • Juice of 2 limes
  • 1/4 cup olive oil
  • 1/2 tsp kosher salt
  • 1/8 tsp ground black pepper
  • 1 jalapeño, seeded and quartered
  • 1 tsp chili powder
  • Chipotle Slaw:
  • 1 cup sour cream
  • 2 Tbsp milk
  • 2 tsp chipotle pepper in adobo (or more, to taste), chopped
  • 1/2 Tbsp white vinegar
  • 6 cups shredded cabbage
  • Avocado Salsa:
  • 3 avocados, diced
  • 1/3 cup red onion, minced
  • Juice of 4 limes
  • 1/2 of a large jalapeño, seeded and minced
  • 1 tsp garlic, minced
  • 1/3 fresh cilantro leaves, chopped
  • 2 Tbsp extra virgin olive oil
  • 1 plum tomato, seeded and diced
  • 1/2 tsp kosher salt
  • 1/8 tsp ground black pepper
  • You will also need:
  • 1 (10-12) package of 8-inch soft taco shells



Step 1

To prepare the steak, first make a marinade with the garlic, cilantro, lime juice, olive oil, salt, pepper, jalapeño, and chili powder. Combine the ingredients in the bowl of a food processor and process until finely minced.

Place the flank steak in a large zip-top plastic bag, pour in the marinade, and squeeze out any excess air before sealing. Allow the steak to marinate in the refrigerator for at least two hours; do not exceed 8 hours.

To prepare the slaw, combine the sour cream, milk, chipotle pepper, and vinegar in a large bowl and whisk until combined. Add the cabbage and stir until it's completely coated with dressing.

To prepare the salsa, combine all the ingredients in a medium-sized bowl; toss until combined. (If kept refrigerated, this can be made up to 2 hours prior to serving.)

To make the tacos, preheat the grill and set the temperature to medium-high. Grill the steak for 8 minutes on each side, or until your desired degree of doneness. Let it rest for 10 minutes before cutting, diagonally across the grain, into thin slices.

Place 4-5 slices of steak in a taco shell, top with approximately a quarter cup of salsa and the same amount of slaw. Fold up the shell and enjoy!

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