Source: Fine Cooking 104 – April/May 2010, recipe by Adeena Sussman
adapted by http://theresalwaysthyme.blogspot.com/
1/2 cup sour cream
1/4 teaspoon ground chipotle chile (I used about a tablespoon of sauce from a can of chile in adobo)
kosher salt
1 tablespoon extra-virgin olive oil (I used way more!)
1 teaspoon ground cumin (I used at least a tablespoon)
Freshly ground pepper
1 lb. skirt steak (3/4 inch thick) (I used a little less than 2 lbs for four people! and had the butcher pound it thinner in the thicker part)
Eight 6-inch flour or corn tortillas
1/4 small head iceberg lettuce, shredded (2 cups)
2 medium ripe tomatoes (8 oz. each), cored and chopped (2 cups)
1 medium ripe avocado, pitted, peeled, and sliced 1/4 inch thick
1/3 cup chopped red onion
*my notes -- I also added some ground coriander, ancho chile powder and a little garlic powder to the rub! Black beans and corn go nicely in the side or in the taco.
Prepare a medium-hot charcoal or gas grill fire. Combine the sour cream, chipotle, and 1/4 teaspoon salt in a small bowl. Set aside at room temperature to let the flavors meld.
In a small bowl, mix the olive oil, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Rub this mixture on all sides of the steak. Grill the steak, covered, flipping once, until medium rare, 3 to 4 minutes per side. Transfer the steak to a large plate to rest for at least 5 minutes.
Meanwhile, warm the tortillas on the grill for about 30 seconds per side. Slice the steak across the grain into 1/4-inch-thick slices. Fill each tortilla with some of the steak, lettuce, tomato, avocado, and onion. Drizzle with the sauce and serve.