Chipotle Lime Steak Tacos
Chipotle Lime Steak Tacos
Ingredients
For the Chipotle-Lime Steak
- 1/2 pound flank steak, thinly sliced against the grain
- 1 chipotle peppers in adobo, minced
- 1/2 tablespoon adobo sauce, from the can of chipotles
- 2 tablespoons lime juice
- 1 tablespoon olive oil, plus 1/2 tablespoon for cooking
- 2 garlic, cloves, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Avocado Crema
- 1 avocado, small, ripe, pitted and scooped
- 2 tablespoons plain Greek yogurt
- 1/2 tablespoon lime juice
- 1 tablespoon fresh cilantro, chopped
- 1/8 teaspoon salt
For Serving
- 4 corn tortillas, small
- 2 tablespoons red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1 limes, cut into wedges
Instructions
- 1
Prepare the chipotle-lime marinade: In a small bowl, combine the minced chipotle pepper, 1/2 tablespoon adobo sauce, 2 tablespoons lime juice, 1 tablespoon olive oil, minced garlic, 1/2 teaspoon ground cumin, 1/4 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until well combined.
⏱️ 3 min - 2
Add the thinly sliced flank steak to the marinade, ensuring all pieces are evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. For deeper flavor, you can marinate for up to 2 hours.
⏱️ 30 min - 3
While the steak marinates, prepare the avocado crema: In a small food processor or blender, combine the 1 small avocado, 2 tablespoons plain Greek yogurt, 1/2 tablespoon lime juice, 1 tablespoon chopped fresh cilantro, and 1/8 teaspoon salt. Blend until smooth and creamy. Taste and adjust seasoning if needed. Set aside.
⏱️ 3 min - 4
Cook the steak: Heat 1/2 tablespoon of olive oil in a medium skillet or cast-iron pan over medium-high heat. Once the oil is shimmering, add the marinated flank steak in a single layer. Cook for 2 to 3 minutes per side, or until the steak is cooked to your desired doneness (medium-rare to medium is ideal for tenderness) and has a nice char. Transfer cooked steak to a plate and loosely tent with foil.
⏱️ 7 min - 5
While the steak cooks, warm the corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 20-30 seconds, heating them in a dry skillet for 15-20 seconds per side, or wrapping them in foil and heating in a 350°F oven for 5-7 minutes.
⏱️ 5 min•🌡️ 350°F - 6
Assemble the tacos: Fill each warm corn tortilla with a generous portion of the chipotle-lime steak. Top with a dollop of avocado crema, finely diced red onion, and chopped fresh cilantro. Serve immediately with lime wedges on the side for squeezing.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chipotle Lime Steak Tacos
Ingredients
For the Chipotle-Lime Steak
- 1/2 pound flank steak, thinly sliced against the grain
- 1 chipotle peppers in adobo, minced
- 1/2 tablespoon adobo sauce, from the can of chipotles
- 2 tablespoons lime juice
- 1 tablespoon olive oil, plus 1/2 tablespoon for cooking
- 2 garlic, cloves, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Avocado Crema
- 1 avocado, small, ripe, pitted and scooped
- 2 tablespoons plain Greek yogurt
- 1/2 tablespoon lime juice
- 1 tablespoon fresh cilantro, chopped
- 1/8 teaspoon salt
For Serving
- 4 corn tortillas, small
- 2 tablespoons red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1 limes, cut into wedges
Instructions
- 1
Prepare the chipotle-lime marinade: In a small bowl, combine the minced chipotle pepper, 1/2 tablespoon adobo sauce, 2 tablespoons lime juice, 1 tablespoon olive oil, minced garlic, 1/2 teaspoon ground cumin, 1/4 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until well combined.
⏱️ 3 min - 2
Add the thinly sliced flank steak to the marinade, ensuring all pieces are evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. For deeper flavor, you can marinate for up to 2 hours.
⏱️ 30 min - 3
While the steak marinates, prepare the avocado crema: In a small food processor or blender, combine the 1 small avocado, 2 tablespoons plain Greek yogurt, 1/2 tablespoon lime juice, 1 tablespoon chopped fresh cilantro, and 1/8 teaspoon salt. Blend until smooth and creamy. Taste and adjust seasoning if needed. Set aside.
⏱️ 3 min - 4
Cook the steak: Heat 1/2 tablespoon of olive oil in a medium skillet or cast-iron pan over medium-high heat. Once the oil is shimmering, add the marinated flank steak in a single layer. Cook for 2 to 3 minutes per side, or until the steak is cooked to your desired doneness (medium-rare to medium is ideal for tenderness) and has a nice char. Transfer cooked steak to a plate and loosely tent with foil.
⏱️ 7 min - 5
While the steak cooks, warm the corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 20-30 seconds, heating them in a dry skillet for 15-20 seconds per side, or wrapping them in foil and heating in a 350°F oven for 5-7 minutes.
⏱️ 5 min•🌡️ 350°F - 6
Assemble the tacos: Fill each warm corn tortilla with a generous portion of the chipotle-lime steak. Top with a dollop of avocado crema, finely diced red onion, and chopped fresh cilantro. Serve immediately with lime wedges on the side for squeezing.
⏱️ 3 min