Alright people, listen to this craziness. So my mom is starting a business called Perfect Pregnancy ( I could take ten pages to describe what it is, but the gist is that it’s a Christian based business that is all about helping and encouraging women throughout their pregnancy) and they are filming their Kickstarter video in Charlotte, NC this weekend.
A huge part of Perfect Pregnancy is a book that she and my cousin created called the Perfect Pregnancy Planner. They really want a woman to star in the video who used the book throughout her pregnancy so she can speak first hand about her experience with it, and the only person who fits that bill is my sister in law, Jess.
Remember this adorable little girl that I talked about a while ago?
That is Jess’s baby, Elise.
So cute that it causes me physical pain.
The videographer really wants a baby in the video….and Elise is literally the cutest baby that has ever been born in the history of planet earth…as you can see in the above image.
SO obviously we want Jess and Elise in the video since Jess actually used the Perfect Pregnancy Planner and Elise is freaking adorable. The problem? They live in Washington state and Jess traveling alone with a 9 month old baby is cray cray.
So here is the craziness that I mentioned earlier- SUPER early this morning I drove to Atlanta and flew to Charlotte, and SUPER early tomorrow morning I am flying to Denver to meet Jess, and then turn right back around and fly to Charlotte so she doesn’t have to travel alone. And then on Tuesday we are flying together BACK to Washington and then I am flying back to Charlotte and then home to Georgia. Whew. Did I lose you?? To sum it up, in a matter of seven days this is my travel schedule: Columbus > Atlanta > Charlotte > Denver > Charlotte > Seattle > Charlotte > Atlanta > Columbus. Whhaaaaaat…
I NEED BOOKS.
And food to write about on the plane rides.
So I am making a bunch of stuff while I am here so I can blog about it on the many airplane rides to take up my time.
Yes, it is an insane amount of traveling to tackle in one week, but seriously…I would fly across the country and back 5 times if I got to spend time with little baby Elise. And Jess, if you’re reading this, I would travel that far just to see you too!
Come on…Look at her.
Aaaaaanyway, so that’s what I’m doing this weekend and next week.
Now about these tacos.
These tacos are as good as it gets. The flank steak is so flavorful and so tender from the delicious, lime-y marinade, the vegetables bring crunch and freshness, and the yogurt sauce gives everything a creamy, tangy, slightly sweet end note that will leave you smiling.
If you don’t feel like going through the process of making the tacos (which you totally should), the steak alone is seriously heavenly. Seth passed on his (fourth round) of seconds and just ate the rest of the steak plain because he loooooved it.
These tacos are just perfect!!
I will give you a tip though…see those pretty and tasty looking char marks on the flour tortillas? I thought it would be yummy to char them a little on our burner to give another layer of flavor.
Don’t do this.
All I tasted was a mouth full of burnt tortilla. It totally overpowered everything else. The tacos are DE-licious with just a regular, non toasted, flour tortilla
One other thing – your yogurt sauce will be thicker than mine looks in the images because I thinned mine out with a little water for photography purposes. You can also do this if you want a thinner sauce. It is totally up to you and your consistency preferences! It will be just as delicious either way!
Have an amazing weekend, everyone!
- 1 flank steak
- For the marinade:
- 4 teaspoons chili powder
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ cup fresh lime juice
- 2 teaspoons honey
- 3 crushed cloves of garlic
- For the tacos:
- 4 cups cabbage, thinly sliced
- 6 carrots, grated (about 1 cup)
- One bunch scallions, thinly sliced
- For the yogurt sauce:
- ¾ cup Greek yogurt
- 3 tablespoons chopped cilantro
- 3 tablespoons lime juice
- 1 teaspoon honey
- 1 pinch salt
- To marinade the flank steak, first slice shallow diagonal lines about 2 inches apart across both sides of the steak so the marinade can sink in further
- Sprinkle the salt, chili powder, garlic powder, and onion powder equally over both sides of the steak and rub everything in
- In a bowl, whisk together lime juice and honey
- Place the flank steak in a large zip lock bag and pour in the lime mixture. Add your crushed garlic
- Close the bag and massage the marinade into the meat for about 10 seconds
- Place in the fridge to marinade for 4 hours (or longer if you desire)
- Heat a grill pan over medium to medium high heat with coconut oil (canola or vegetable can be substituted)
- Grill the flank steak on both sides until the internal temperature reaches 130 degrees - it will continue cooking once you remove it from the heat and it is important not to overcook flank steak or it will be tough!
- Let the steak rest for at least 5 minutes
- Meanwhile, slice your cabbage, scallions, and cilantro. Grate your carrots. Set aside
- Make your yogurt sauce by whisking the yogurt, honey, lime juice, cilantro and salt together in a bowl
- To assemble, place some cabbage and carrots into each tortilla, followed by a few slices of flank steak, the yogurt sauce, and top it off with some green onions
*Gluten free? Try using a corn tortilla or a lettuce wrap in place of the flour tortilla!*
If you make this or any of my other recipes, make sure to Instagram it and hashtag #thegarlicdiaries!