Categories: Mexican

Ingredients

• 2 tbsp mezcal or tequila
• 2 tbsp adobo sauce from canned chipotle chiles in adobo sauce
• 1 lb. flank steak
• 2/3 cup chopped fresh cilantro
• 2 tbsp finely chopped fresh ginger
• 2 tsp chopped red Fresno or jalapeno chile
• 2 garlic cloves, chopped
• 3 cups thinly sliced red cabbage
• 1 1/2 tsp fresh lime zest
• 4 tsp fresh lime juice
• 4 tsp olive oil
• 8 corn tortillas, charred
• 6 jarred Peppadew peppers, thinly sliced
• 1/3 cup Cotija cheese

Directions

1. In a medium bowl, whisk the mezcal and adobo sauce. Add the steak and turn to coat. Let marinate at room temp, turning often, for about 1 hour.

2. Heat a grill over medium-high. Pat the steak dry; season with salt and pepper. Grill for about 5 minutes per side for medium-rare. Transfer to a cutting board. Let rest 10 minutes, then thinly slice.

3. Meanwhile, make the gremolata: Finely chop the cilantro, ginger, chile and garlic together. In a medium bowl, toss the cabbage, lime zest and juice, and oil; season. Build tacos with the tortillas, cabbage, steak, peppers, cheese and gremolata.

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