Carne Asada Tacos with Pickled Red Onions

Step 1

Thinly slice 1 red onion and place in a bowl with the juice of 1 lime and a pinch of salt. Toss and set aside to pickle while you prepare the rest.

Step 2

Season 1.5 lb flank steak with 1 tsp salt and the juice of 1 lime. Let it sit at room temperature for 10 minutes.

Step 3

Heat a grill or grill pan over high heat. Cook the steak for 4-5 minutes per side for medium-rare, until nicely charred and internal temperature reaches 130°F. Rest for 5 minutes, then slice thinly against the grain.

Step 4

While the steak rests, warm 12 corn tortillas in a dry skillet over medium heat, about 30 seconds per side, until soft and pliable.

Step 5

Toss 2 cups shredded cabbage with 2 tbsp olive oil and the juice of the remaining lime. Season with a pinch of salt.

Step 6

Slice 2 avocados. Assemble tacos: tortilla, sliced steak, pickled onions, cabbage slaw, and avocado slices. Serve with extra lime wedges.

Step 7

Optional: add chopped cilantro, hot sauce, or crumbled cotija cheese if you have them.