1 ½ pounds flank steak
cilantro for garnish, optional
For The Lime Slaw:
4 cups sliced cabbage or slaw mix I used a bagged mix of red and green cabbage with carrots
1/2 jalapeno diced (more or less to taste)
1 tablespoon lime juice
pinch of salt
For The Honey Lime Marinade
1/4 cup olive oil
1/4 cup honey
zest of 1 lime
juice of 1 lime
1 teaspoon chili powder
1 teaspoon paprika
1/4 teaspoon red chili flakes
1/2 teaspoon kosher salt
For The Avocado Crema:
1 medium avocado
1/4 cup sour cream
2 tablespoons lime juice
1/4 teaspoon kosher salt


1.Combine the ingredients for the marinade and whisk together until honey is completely incorporated. Divide in half, reserving half of the marinade for the finished tacos. Pour the other half over the steak (using a gallon zip top bag makes this easy), and marinate steak overnight or at least for a few hours.
2.When ready to cook, line a baking sheet with foil and fit with a rack. Lay steak on top of rack, discard excess marinade. Place the oven rack in the top position so that steak will be directly under the broiler. Turn on broiler and cook for 5-7 minutes. Flip steak and cook for another 5-]7[/timer] minutes, or until done. Allow to rest for 10-15 minutes before thinly slicing across the grain
3.To prepare the slaw, toss together the cabbage mix, lime juice, salt and jalapeno, set aside until ready to eat.
4.To prepare the avocado crema, add the avocado, lime juice, sour cream and salt to a food processor, pulse until creamy.
5.Warm the tortillas by spraying with cooking oil and heating in a large skillet, flipping as needed, until starting to brown and crisp on both sides.
6.To assemble tacos, fill tortillas with some slaw and steak. Spoon reserved honey lime sauce over filling. Top with avocado crema. Garnish with cilantro (if using, optional) Enjoy!

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