Steak Chicken And Vegetable Tacos

Name: Steak, Chicken And Vegetable Tacos
Ingredients: 2 ounces pressed tamarind from a pound block, cut into 3/4-inch pieces; 3/4 cup hot water; 4 unpeeled garlic cloves; 3 scallions, chopped; 1 1/2 teaspoons thyme leaves; 1 tablespoon pure ancho chile powder; 2 tablespoons extra-virgin olive oil; 3/4 cup Coca-Cola; Salt and freshly ground pepper; 1 1/2 pounds skirt steak, cut into 4-inch lengths; 1/2 cup extra-virgin olive oil; 2 garlic cloves, minced; 1 serrano chile, thinly sliced; 2 medium zucchini, thinly sliced lengthwise; 2 chayote—peeled, halved lengthwise, pitted and thinly sliced crosswise; 2 large carrots, thinly sliced on a sharp angle; 1 fennel bulb—trimmed, cored and thinly sliced; 4 skinless, boneless chicken breast halves, butterflied; 36 corn tortillas, warmed; Salsa Verde and Pico de Gallo, cilantro sprigs and sour cream, for serving