1-3birds eye chilesvery thinly sliced (1 for mild, 3 for hot)
For the Steak:
1.5lbsflap meat or skirt steakcut into 3 1/2 pound pieces
1/2 cup coconut aminos
For Crunchy Slaw:
1cupred onion, thinly slicedabout 1/2 small onion
1cupmatchstick carrotsabout 1/2 large carrot
1cupenglish cucumber, sliced in half lengthwise and thinly slicedabout 1/4 english cucumber
1cupwatermelon radish, peeled and cut into matchsticksyou can use regular radishes or daikon radishes
8tortillasI like Siete brand
cilantro, for serving
thai basil, for serving
lime, cut into wedges
Make the Sauce:
In a bowl, combine all of the ingredients and set aside until ready to serve. [This sauce keeps up to 3 months in the fridge].
Marinade the Steak:
Depending on the thickness of your meat, pound until it is 1/2 inch thick.
Place the meat in a large ziploc bag or baking dish. Marinade with avocado oil, salt, pepper, coconut aminos, fish sauce, coriander, cumin and garlic. Toss to coat evenly. Let the steak marinade for at least 2 hours or up to 24 hours in fridge.
Make the Crunchy Slaw:
In a large bowl, add all of the slaw ingredients. Pour 1/4 cup of the Nuoc Chom sauce on top and set aside until ready to serve.
Make the Tacos:
Preheat grill to medium-high heat (about 400-450 degrees F).
Place the steak on the grill and cook for 3-4 minutes per side, until the steak is cooked medium. Remove steak from grill and let rest for 10-15 minutes. Slice steak thinly, against the grain.
Assemble tacos with steak and top with slaw. Serve with a wedge of lime and remaining Nuoc Chom sauce. Top with cilantro and thai basil. Enjoy!