• 12 small corn tortillas
• 1½ tsp granulated garlic
• 1½ tsp kosher salt
• ¾ tsp chili powder, chipotle variety
• ¾ tsp ground cumin
• 1 Avocado, medium, Hass, ripe but firm
• 1½ tsp olive oil, extra virgin, divided
• 2 large sweet red peppers
• 12 medium uncooked scallions, trimmed
• 1 pound uncooked lean flank steak
• ⅓ cup uncooked red onion, minced, finely chopped
• ½ cup crumbled feta cheese
• ½ cup cilantro, leaves, torn
• 2 medium fresh limes, cut into wedges
• 1 tbsp hot sauce, optional

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare a medium-high fire in a charcoal grill.
2. Stack tortillas and wrap in foil. In a small bowl, combine granulated garlic, salt, chile powder, and cumin. Halve, pit, and peel the avocado. Brush cut sides of avocado halves with 1⁄2 tsp oil and sprinkle with 1⁄4 tsp spice blend.
3. Core and seed bell peppers. Slice each into 6 rings and transfer to a large bowl. Halve scallions crosswise and add to peppers. Drizzle vegetables with the remaining 1 tsp oil and toss with 1 tsp spice blend. Rub the remaining spice blend all over the steak.
4. Transfer packet of tortillas to grill. Arrange steak, vegetables, and avocado on the grill. Grill vegetables and avocado until charred, 2 to 3 minutes per side. Transfer to a plate. Grill steak to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer steak to cutting board and let rest for 5 minutes. Slice steak very thinly against the grain.
5. Cut each avocado half into 6 pieces and mash 1 piece down the center of each tortilla. On each tortilla, layer 1 pepper ring, 2 scallion pieces, and about 1 oz steak. Garnish with onion, cheese, and cilantro. Serve with lime wedges and hot sauce (if using).
6. Serving Size: 1 Grilled Flank Steak and Avocado Soft Taco!