Chipotle Steak Sliders with Avocado Tempura and Avocado-Fennel Aioli

Serves: 12


Chipotle Steak Sliders Ingredients

Chipotle steak marinade (see recipe below)
2 lb. skirt steak, flank steak or flat iron steak
Tempura batter (see recipe below)
Avocado-fennel aioli (see recipe below)
1 ripe, Fresh California Avocado, seeded peeled and cut into 12 wedges
12 slider buns or small sweet bread rolls

Chipotle Steak Marinade Ingredients

3 chipotle chiles with adobo sauce
1 bunch cilantro, trimmed of stems
1 (6-oz.) can tomato paste
1/4 cup lime juice
2 cups orange juice
1/2 cup brown sugar
2 Tbsp. honey
1 pinch salt
10 cloves garlic

Avocado Fennel Aioli Ingredients

3 ripe Fresh California Avocados
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped basil
1/4 cup chopped cilantro
2 Tbsp. lime juice
1 jalapeno, seeded and minced
1 bulb fennel
2 Tbsp. fennel seed
As needed Salt and pepper, to taste

Tempura Batter Ingredients

1/2 cup flour
1/2 cup cornstarch
1 tsp. baking soda
1 tsp. baking powder
1 tsp. sugar
1/2 tsp. salt
1 egg
2/3 cup ice water

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit