Steak Tacos Recipe

Inspired by Copper Onion Bistro

Time1h

Serves4

cabbage, pico, avocado crema, cotija

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Ingredients

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Main Ingredients

1 pound Flank steak

8 pieces Corn tortillas

2 cups Cabbage, shredded

1 cup Pico de gallo

1 cup Cotija cheese, crumbled

2 pieces Avocado

1 cup Sour cream

2 tablespoons ReaLime juice

1 teaspoon Watkins garlic powder

1 teaspoon Cumin

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Prepare the Steak

Season the flank steak with garlic powder, cumin, salt, and black pepper on both sides. Let it marinate for at least 30 minutes.

Cook the Steak

In a grill or skillet over medium-high heat, cook the flank steak for about 5-7 minutes on each side for medium-rare, or until your desired doneness. Let it rest for 5 minutes before slicing.

Prepare Avocado Crema

In a blender, combine avocados, sour cream, lime juice, and salt. Blend until smooth and creamy.

Warm the Tortillas

Heat the corn tortillas on a dry skillet or grill for about 30 seconds on each side until warm and pliable.

Assemble the Tacos

Slice the rested flank steak against the grain. Place a few slices on each warmed tortilla, top with shredded cabbage, pico de gallo, crumbled cotija cheese, and drizzle with avocado crema.

Serve

Serve the tacos with lime wedges on the side and enjoy!