INGREDIENTS
1
and 1/2 pounds flank steak
tortillas
cilantro (for garnish, optional)
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 tbsp
lime juice
salt
1/4 cup
olive oil
1/4 cup
honey
zest and juice of one lime
1 tsp
chili powder
1 tsp
paprika
1/4 tsp
red chili flakes
1/2 tsp
kosher salt
1
medium avocado
1/4 cup
sour cream
2 tbsp
lime juice
1/4 tsp
kosher salt