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Shiner Bock Marinated Street Tacos

Food Truck Style Street Tacos with Chipotle Avocado Slaw

Tender marinated flank steak street tacos with a smoky, crisp, creamy chipotle avocado slaw
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Flank Steak

  • 1.5 lbs Flank Steak


  • 2 12 oz bottles Shiner Bock
  • 4 cloves of garlic smashed
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 tsp chipotle chili powder

Smoky Avocado Chipotle Sauce

  • 2 Cups of Coleslaw mix
  • 1 Large or 2 Small California Avocados Grilled
  • 3/4 C Greek Yogurt
  • 3 Tbsp. lime juice fresh
  • 1 Tbsp white wine vinegar
  • 1 - 2 whole chipotles in adobo sauce depends on your heat tolerance
  • pinch of kosher salt
  • 2/3 C cilantro leaves


Flank Steak

  • Tenderize the flank steak with a meat mallet
  • Combine all the marinade ingredients in a large zip-tight baggie and refrigerate for 12 - 24 hours

Chipotle Avocado Cream Sauce

  • Grill two avocados >> grilling avocado instructions
  • Set the grilled avocados aside to cool and combine the greek yogurt, lime juice, white wine vinegar, chipotles, salt and cilantro leaves into a food processor; add the avocados and blend until thoroughly combined.


  • Grill your steak over medium-high heat until thoroughly cooked to your liking, we prefer ours medium-rare (Rare - 130-135°F Med-Rare - 140°F Medium - 155°F Medium Well - 160°F Well Done - 165°F)
  • Allow the steak to rest for 5 minutes before slicing
  • Combine the avocado sauce and the coleslaw mix - 2 Cups of Slaw to 2/3 C Avocado Cream Sauce
  • While the steak is resting, heat the corn tortillas over your grill
  • Slice the steak across the grain, about 1/4 to 1/2" thick
  • Place the steak in the tortillas and top with chipotle avocado slaw


Garnish with fresh lemon and chopped cilantro
This is also delicious with the steak atop the slaw without the tortillas
Servings: 1 dozen Street Tacos
Author: Rachel