Take notes from Chef Aaron Brooks of EDGE Miami for the ultimate Taco Tuesday - featuring chayote and pickled onion slaw, avocado and charred habanero salsa.
For the beef:
For the chayote and pickled onion slaw:
For the habanero salsa:
For the beef: Slice the flank steak in half lengthways. Puree the remaining ingredients in a blender and toss with the beef. Marinate for 5 minutes.
For the slaw: Place red onion in a bowl with vinegar, sugar, pepper, lime juice, zest and mexican oregano. Allow to marinate and pickle in the fridge for 30 minutes. Toss with remaining ingredients to make a creamy piquant slaw.
For the salsa: Turn broiler on high. Toss habanero, onion, tomato, green onion tips, cumin, salt, garlic and cilantro with olive oil. Place under broiler on top level and cook until the ingredients start to blister and char. Transfer to a blender or food processor. Add remaining ingredients and blend whilst still retaining texture.
To cook and assemble: Heat charcoal grill until very hot. Season the flank with a little more salt and grill until desired cooking temperature has been reached. Take meat off and rest on an oven rack. Toast the tortillas for a second or two on the grill until fragrant. Place on a plate and assemble with a little slaw, the sliced flank steak, a slice of avocado, cilantro and green onion. Serve with the salsa on top or on the side and lime wedges. Enjoy!