Flank Steak Tacos with Avocado Sweet Corn Guacamole and Grilled Cuban Onions | Club House for Chefs

Ingredients

• Flank Steak Tacos | Serves 4
• 1 1/4 pounds (20 ounces) Flank steak, seasoned, grilled and sliced thinly
• 8 each Flour tortillas
• Flank Steak Seasoning | Serves 4
• 1/2 cup (125 milliliters) Club House ® Chipotle Chili Pepper, Ground
• 1/2 cup (125 milliliters) Cilantro, chopped
• 1/2 cup (125 milliliters) Mint, chopped
• 1/3 cup (75 milliliters) Canola oil
• 4 tbsps (60 milliliters) Club House ® Tex Mex Seasoning
• 1 Garlic clove, crushed
• Cuban Onion Seasoning | Serves 4
• 2 Purple onions, sliced in rings
• 1 cup (250 milliliters) Canola oil
• 1 cup (250 milliliters) Lime juice
• 1/2 cup (125 milliliters) Agave syrup
• 1 tbsp (15 milliliters) Club House ® Cumin, Ground
• 1 tbsp (15 milliliters) Club House ® Cinnamon, Ground
• 1 tsp (5 milliliters) Kosher salt
• Guacamole | Serves 4
• 1 Corn on the Cob, niblets removed and cob discarded
• 2 each Avocados , skins, seeds removed
• 1/2 cup (125 milliliters) Basil, chiffonade
• 2 each Lime, juiced