1 - 12oz.bottle Mexican beerI used Corona but any lager will do!
juice of 2 limes
¼ - ½tsp.Melissa's Red Savina Chile Mashor chili paste
8 - 10fresh corn tortillas
4red bell peppersor a mix of red, yellow and orange
2Mexican spring onionsor 6 regular spring onions
Mexican cheese blend
For the marinade combine the garlic, beer, chile mash, lime juice, salt, worcestershire sauce and canola oil in a large measuring cup (at least 2 cups). Stir to combine. Place steak in a shallow dish and pour marinade over. Cover with plastic wrap and refrigerate for 2 - 3 hours. (Or place marinade in a large ziploc bag with the meat and refrigerate).
While meat is marinating, slice the bell peppers lengthwise into ¼ inch slices. Cut the onions into ¼ inch slices. Set aside. Wrap the tortillas in foil and set aside.
Pre heat the grill to medium high heat. Remove the meat from the marinade and pat dry. Grill the meat for 3- 4 minutes per side until meat is cooked but still pink in the middle. Remove from the grill and let rest. Slice thinly.
Toss the peppers and the onions with the Tbsp. of canola oil. Add to a grill basket and cook on the grill over medium high heat until the peppers and onions are tender. Place tortillas on the grill to warm. Add the cooked peppers and onions to a bowl with the coleslaw mix and drizzle with 1 Tbsp. canola oil and the juice of the lime. Season with salt and pepper and toss to combine. Divide the pepper/coleslaw mixture among the tortillas and top with the steak. Garnish with salsa, additional lime juice, cheese, and/or Mexican crema!
I love these topped with a little lime juice, salsa and a drizzle of Mexican crema!