Green Tacos ($13 Easy Prep)

Ingredients:

10 Tortillas (corn or flour)
Flank Steak -1lb per family
2 tsp sugar
salt
pepper

Cilantro Pesto:
3/4 cup fresh cilantro
4 green onions (white and green parts)
1 garlic clove
1/2 jalapeno
olive oil

Pickled Red Onions:
1 red onion
1 cup red wine vinegar
1/4 cup sugar
1 tsp salt

Directions:

Liberally sprinkle flank steak with sugar salt and pepper on both sides.  Rub into meat.  Marinate in fridge for at least 2 hours.

Thinly slice red onion.  Take vinegar, sugar and salt and bring to a boil, stirring to dissolve the sugar. Pour the boiled vinegar over the sliced onions, cover and let marinate for at least 2 hours.  To be served with the tacos. 

Take the 3/4 cup cilantro, 4 green onions, 1/4 diced and seeded jalapeno and garlic and whizz in a food processor.  Drizzle in 1/4-1/2 cup olive oil until it reaches a pesto consistency.
Grill the marinated flank steak on medium until desired tenderness, let rest 5 minutes and slice meat thinly, against the grain, at an angle. 

Toss the sliced flank steak with the cilantro pesto.  Grill or heat the tortillas.  Place meat, then onions (I would highly recommend making guacamole) and guac on top.  You can add other toppings such as cheese, salsa, sour cream as well. 

To Make for Freezer Club:

I made this as a fresh meal but meat could be frozen.  Each family got a little over 1 lb of meat and 10 tortillas.  I prepared the onions (although this mixture probably will not freeze well).  I also made the peso, minus the olive oil.

***Instructions when preparing for your family:

Marinate the meat with sugar, salt and pepper as instructed above.  Place pesto in a bowl and whisk in ~1/8-1/4 cup of olive oil.  Pesto is now ready to be tossed with the cooked, cooled and sliced meat.