• Place the skirt steak in a large baking dish. In a small bowl, whisk together the following ingredients: juice and zest from orange and lime, Persian Lime Olive Oil, chili powder, adobo chipotle pepper, Cajun Seasoning, minced garlic, soy cause, black pepper, and Sea Salt.
• Pour the marinade over the skirt steak, flipping the steak to coat. Let marinate in the fridge for 4 hours (do not marinate for over 8 hours).
• Preheat the grill to medium-high heat. Once hot, grill the steak over direct heat for 4 minutes on each side. Remove from heat and let rest for 5 minutes. Slice meat thin, and against the grain.

Coleslaw Directions:

• In a large bowl, combine the cole slaw mix, red cabbage, and shredded carrots. In a small bowl, whisk together the Coconut Balsamic, mayonnaise, creme fraiche, Sea Salt, jalapeno, dijon mustard, and cilantro. Toss mixture with the coleslaw to combine.

Taco Assembly:

• Place a couple of slices of the carne asada on a tortilla, and top with a spoonful of coleslaw. Enjoy!