Adobo Beef Tacos With Pickled Red Onions

• 2 (8 ounce) steaks (beef shoulder top blade, flat iron)
• 8 small corn tortillas, warmed (6 to 7-inch diameter)
• 1 cup queso fresco, crumbled
• fresh cilantro, chopped
• Pickled Red Onions
• 1 cup red onion, thinly sliced
• 1/3 cup white wine vinegar
• 1 teaspoon salt
• 2 tablespoons honey
• Seasoning
• 1 tablespoon smoked paprika
• 2 teaspoons adobo seasoning
• 1 teaspoon ground chipotle chile pepper

1. Combine Pickled Red Onions ingredients in medium bowl; stir well. Cover and refrigerate while preparing beef.
2. Combine seasoning ingredients in small bowl; press evenly onto beef steaks.
3. Cover and refrigerate 15 minutes to 2 hours.
4. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once. Remove from grill; let stand 5 minutes.
5. Meanwhile drain pickled onions well. Carve steaks into thin strips. Top tortillas evenly with steak, queso fresco and pickled onions. Sprinkle with cilantro, as desired.

blade, corn tortillas, queso fresco, fresh cilantro, red onions, red onion, white wine vinegar, salt, honey, paprika, ground chipotle chile pepper

Taken from www.food.com/recipe/adobo-beef-tacos-with-pickled-red-onions-329289 (may not work)