Ingredients
- 2 EA Corn tortilla, warm
- 1 oz Avocado Roasted Garlic Aioli
- 1 oz Citrus Slaw
- 6 oz Marinated steak, flank, sliced
- 3 oz Avocado Chimichurri Sauce
- 1 oz Red pickled onion
- 1 1/2 oz Roasted red peppers, prepared
- 1 Tbsp Cilantro, fresh, chopped
- 2 tsp Cotija cheese, crumbled
- Avocado Roasted Garlic Aioli
- 1 c Heavy mayonnaise
- 1 EA Avocados From Mexico, fresh, diced medium
- 8 EA Garlic clove, roasted with oil
- 1 Tbsp Lemon juice, fresh
- 1/4 tsp Kosher salt
- Citrus Slaw
- 4 c Cabbage slaw, green
- 1/4 c Jalapeño, fresh, julienned
- 1/4 c Orange juice, prepared
- 1 Tbsp Lime juice, fresh
- 1 tsp Blue agave, prepared
- 2 Tbsp Avocado oil, prepared
- 1 Tbsp Cilantro, fresh, chopped rough
- 1/4 tsp Kosher salt
- Avocado Chimichurri Sauce
- 5 oz Parsley, fresh, chopped fine
- 2.5 oz Cilantro, fresh, chopped fine
- 1/4 tsp Oregano, fresh, chopped fine
- 1.5 oz Garlic, minced
- 4 oz Red wine vinegar
- 2 oz Lemon juice
- 1/8 tsp Red pepper flakes
- 1/4 tsp Kosher salt
- 9 oz Olive oil
- 2 EA Avocados From Mexico, fresh, diced small
Instructions
- Avocado Chimichurri Sauce
- Place parsley, cilantro, oregano, garlic, vinegar, lemon juice, red pepper, and salt into a mixing bowl.
- Mix all ingredients until well combined.
- Once all ingredients are mixed add in olive oil and stir until emulsified.
- Fold in avocado, being certain not to break it down too much.
- Store refrigerated in an air-tight container until use. Serve as needed.
- Citrus Slaw
- Place all ingredients into a mixing bowl. Gently fold all ingredients together.
- Place dressed coleslaw into container with lid.
- Refrigerate until needed for up to 6 hours.
- Cover with lid and store as per HACCP. Serve as needed.
- Avocado Roasted Garlic Aioli
- Place all components into a food processor. Process to a smooth consistency.
- Once processed, pour dressing into a clean container.
- Place plastic wrap on top of dressing and press down firmly to prevent oxidization.
- Refrigerate until needed for up to 24 hours. Serve as needed.
- Avocado Chimichurri Steak Tacos
- Place two tortillas onto a clean work surface.
- Drizzle each tortilla with roasted garlic avocado aioli.
- Top with cabbage slaw, avocado chimichurri, pickled onion, red peppers, cilantro and cheese.
- Serve as needed with a side of avocado chimichurri.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
