Ingredients:

1 Red onion, diced
1 Bunch cilantro
2 Cloves garlic, grated
1 Lime, quartered
2 Avocados, diced or mashed
2 Beefsteak tomatoes, diced
1 Bunch radish, finely sliced/planed
1 Small whole cabbage, finely chopped
Fresh Tortillas (Maizteca brand)
Beef Flank Steak
1 Can Chipotle and Adobo - 319mL (La Costena brand)
2 Packets Goya Sazón Seasoning with Azafran - 1.41 oz
Cotija cheese
Cooking oil
Salt & pepper to taste
Red wine vinegar

Steps:

Steps 1) Marinate flank steak in a ziploc bag with the can of chipotle & adobo, 2 cloves of grated garlic, and 2 packs of the Goya all purpose seasoning. This is best left overnight in the fridge.
2) Cook the steak to your liking, be sure to let the steak rest for 10-15 minutes before slicing. For flank steaks, cut across the grain.
3) In a small dish, combine salt and red wine vinegar with the diced onion. Let this sit in the fridge to pickle. Plate out the chopped cabbage and radishes.
4) To prepare the avocado topping; combine the avocado, half of the pickled onion, and finely chopped cilantro. Add salt and pepper to taste, mix well.
5) For the salsa; combine the diced tomatoes, the rest of the pickled onion, and cilantro.
6) On a pan, toast the tortillas to your desire. Plate your tacos and enjoy!

We used cotija cheese as our garnish and it was fabulous!