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Dinner recipe · from the recipe book

Chili-Lime Flank Steak Tacos with Avocado Sauce

Juicy, charred chili-lime flank steak and crisp cabbage tucked into warm flour tortillas with a creamy, tangy avocado sauce.

Chili-Lime Flank Steak Tacos with Avocado Sauce

Ingredients

  • 1¼ lb560 gFlank steakpatted dry
  • 8 tortillas392 gFlour tortillas, 8-inch
  • 1 whole201 gAvocadopitted and scooped
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 1½ limes, juiced60 gLime juice
  • 1 cup chopped16 gFresh cilantrochopped
  • 3 cloves9 gGarlicminced
  • 3 cups shredded210 gGreen cabbagethinly shredded
  • ½ cup chopped80 gRed onionthinly sliced
  • 2¼ tsp6 gChili powder
  • 2 tsp4 gGround cumin
  • 1½ tbsp20 gOlive oil
  • ½ tsp3 gSalt
  • 2 tbsp30 gWater

Steps

  1. Make the marinade: in a shallow dish, stir together half the lime juice, half the olive oil, the garlic, chili powder, cumin and half the salt.
  2. Coat the flank steak in the marinade and let it sit at room temperature for 20 minutes while you prepare the rest.
  3. Make the avocado sauce: mash or blend the avocado with the Greek yogurt, a quarter of the lime juice, half the cilantro, the water and a quarter of the salt until smooth.
  4. Make the slaw: toss the cabbage and red onion with the remaining quarter of the lime juice and the remaining quarter of the salt.
  5. Heat a large skillet over medium-high heat with the remaining half of the olive oil. Sear the steak 4 to 6 minutes per side until it reaches 145°F (63°C) in the thickest part, then rest it 3 minutes on a board.
  6. While the steak rests, wipe the skillet and warm the flour tortillas in it, about 30 seconds per side, then wrap them in a towel.
  7. Slice the steak thinly across the grain.
  8. Fill each tortilla with steak and slaw, spoon over the avocado sauce and finish with the remaining half of the cilantro.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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