Adobo Flank Steak Tacos (Recipe 116 of 125)

Street tacos are one of my favorite foods. It reminds me of my days in Guadalajara. Though in those days we'd stop at a street cart and have tacos. I probably wouldn't do that today. The steel trap of a stomach I had back then is more "sensitive" now. 

These were tasty. The meat needed more salt than it calls for. I salted the meat after I tasted it. Otherwise, the marinade was good. Not overly flavorful, but enough flavor for tacos. 

I didn't have tomatoes for some reason, so my salsa was just onion, cilantro and lime juice. Which was just fine for me. Street tacos usually only have a salsa of onions, cilantro and limes. 

The adobo sauce didn't really have much flavor. The can I bought wasn't very "saucy" so it was hard to get anything out of it. It definitely needed more adobo. And it wasn't spicy at all, which is how I know it needed more adobo. 

Adobo Flank Steak Tacos

Recipe from Eating Well.com

Serves 4

• ¼ c olive oil
• 4 T lime juice, divided
• 2 T adobo sauce (from canned chipotle chiles)
• 1 tsp packed brown sugar
• 2 cloves garlic, minced
• ½ tsp salt, divided
• ½ c nonfat plain Greek yogurt
• 1 pound flank steak
• 1 ripe avocado, diced
• 1 large tomato, diced
• ¼ c chopped fresh cilantro
• ¼ c diced red onion
• 2 T minced jalapeño pepper
• 8 (6 inch) corn tortillas, warmed
• 2 c shredded romaine lettuce

Combine oil, 2 Tbsp. lime juice, adobo sauce, brown sugar, garlic, and 1/4 tsp. salt in a small bowl. Transfer 2 Tbsp. of the mixture to a separate small bowl. Stir in yogurt; cover and refrigerate.

Place steak in a glass dish and pour the remaining adobo mixture over the steak, turning to coat evenly. Cover and refrigerate for at least 2 hours or up to 12 hours, flipping halfway through.

Combine avocado, tomato, cilantro, onion, jalapeño, and the remaining 2 Tbsp. lime juice and 1/4 tsp. salt in a medium bowl; toss to combine.

Preheat grill to medium-high. Lightly oil the grill grates (see Tip). Remove the steak from the marinade (discard the marinade). Grill the steak until an instant-read thermometer inserted in the thickest part registers 125 degrees F for medium-rare, about 4 minutes per side. Let rest for 5 to 10 minutes. Thinly slice the steak against the grain.

To assemble: Divide the steak among the tortillas. Top each with a generous 1 Tbsp. yogurt sauce, about 1/3 cup avocado salsa, and 1/4 cup lettuce.