This is a good recipe, but I must admit that I took a few liberties. First, I used flank steak instead of skirt steak. Second, instead of sour cream, I used my homemade fromage blanc (http://www.cheesemaking.com/store/pg/45.html), which was creamy, but with a more interesting taste. The small amount of chipotle called for did not make much of an impression—we doctored up the finished tacos with hot sauce. Third, we had to swap out the garnishes. There are at least two recipes in this issue that call for ripe tomatoes. Given that this is the April/May issue, I’m not sure who has ripe tomatoes around. So I made salsa roja (http://www.foodnetwork.com/recipes/my-country-my-kitchen/salsa-roja-red-chile-tomatillo-salsa-recipe/index.html). We also skipped the iceberg lettuce in favor of shredded cabbage and added cilantro, salt, and a squeeze of lime to the chopped onion. I did manage to come up with a really good avocado.
Still, the version we had preserved the essence of the recipe: grilled steak on a tortilla, garnished with an assortment of condiments. Delicious! We finally had good grilling weather here in Chicago and the tender tortilla, smoky meat, cool and creamy cheese and avocado, along with the crunchy cabbage and onion all combine to make a very satisfying taco. Great stuff.