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maple chipotle flank steak tacos

maple chipotle flank steak tacos

  • Author: Katie Webster
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 12 hours 45 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Description

Yummy gluten-free soft tacos made with maple chipotle marinated flank steak with zippy coleslaw and avocado tucked inside warm corn tortillas


Scale

Ingredients

  • 3 chipotle chilis in adobo sauce, minced
  • ¼ cup plus 2 teaspoons pure maple syrup, dark or amber
  • 5 tablespoons cider vinegar, divided
  • 1 ½ teaspoons salt, divided
  • 1 small grass-fed flank steak, about 1 ½ pounds
  • 2 teaspoons canola oil
  • 3 cups finely chopped cabbage
  • ½ cup julienne-cut radishes
  • 1/4 cup roughly chopped cilantro leaves
  • 1 avocado, diced
  • 12 corn tortillas, warmed

Instructions

  1. Whisk chipotle, ¼ cup maple syrup, 3 tablespoons vinegar and 1 teaspoon salt in a small bowl. Place flank steak in a large re-sealable plastic bag, and add chipotle mixture. Re-seal and turn to coat. Refrigerate for 12 to 24 hours.
  2. Preheat grill to medium-high heat. Remove steak from the marinade and discard any remaining marinade. Oil grill rack and add flank steak. Grill steaks, 5 to 7 minutes per side for medium rare, 6 to 7 for medium and 8 minutes per side for medium-well. Let rest 10 minutes while preparing slaw.
  3. Whisk the remaining 2 teaspoons maple syrup, the remaining 2 tablespoons vinegar, the remaining ½ teaspoon salt and oil in a medium bowl. Add cabbage, radishes and cilantro and toss to combine.
  4. Slice the flank steak into thin strips, across the grain. Fill tortillas with steak and slaw and top with avocado.

Nutrition

  • Serving Size: 2 tacos
  • Calories: 322
  • Sugar: 14 g
  • Sodium: 459 mg
  • Fat: 11 g
  • Saturated Fat: 1 g
  • Carbohydrates: 36 g
  • Fiber: 6 g
  • Protein: 19 g

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