INGREDIENTS

• 1 7-ounce can of chipotle in adobo
• 1 1 1/3-pound flank steak
• Sea salt
• Vegetable or olive oil
• 1 bunch of scallions, trimmed
• 1 avocado
• 1/4 cup sour cream
• 1 lime, quartered
• A handful or two of thinly shredded cabbage (I buy a bag of preshredded cole slaw cabbage)
• A big handful of torn cilantro leaves
• 8 5 1/2-inch corn tortillas

PROCEDURE

In a small food processor, blitz all the contents of the can of chipotle in adobo until smooth.  Season the flank steak with salt, and place it in a large plastic baggie with the chipotle puree.  Rub the marinade all over the steak.  Set aside to marinate for 15 minutes. Preheat a grill pan over high heat.  Lightly drizzle the grill with oil.  On one side of the grill, place the steak.  On the other side, grill the scallions until soft and charred.  Chop and set aside.  Grill the steak about 8 to 8 1/2 minutes on each side for medium doneness.  Set aside to rest for 10 minutes, then thinly slice. While the steak rests, blitz together the avocado and sour cream in a small food processor.  Set out the lime, cabbage, and cilantro.  To warm the tortillas, wet a paper towel and wring it out so that it is just damp.  Wrap the stack of tortillas in the damp paper towel and microwave on high for 1 minute.  Wrap in foil to keep warm until you’re ready. Assemble the tacos as you like: a warm tortilla, a handful of cabbage, some steak, scallions, and cilantro, topped with a spoonful of avocado cream and a spritz of lime juice.print this recipe