Description
Steak Tacos with Chipotle Sauce & Roasted Cabbage Slaw offer a deliciously bold twist on traditional tacos, making them perfect for any occasion. Juicy skirt steak is seared to perfection and paired with a smoky chipotle sauce that packs a flavorful punch. The crunchy roasted cabbage slaw adds texture and freshness, while vibrant peppers contribute color and taste. This recipe is not only easy to prepare but also allows for customization, ensuring that you can cater to your guests’ preferences. Whether you’re hosting a casual dinner or a festive gathering, these tacos are a guaranteed crowd-pleaser.
Ingredients
Scale
- 1 ½ lbs skirt steak
- 1 lb purple cabbage, cored + thinly sliced
- 1 large red pepper, halved + seeded
- 1 large poblano pepper, halved + seeded
- 1 red onion, cored + cut into ½” wedges
- olive oil
- kosher salt
- 4 green onions, thinly sliced
- 12 tortillas, charred over an open flame
- 6 oz queso fresco, crumbled
- ½ cup freshly squeezed orange juice
- 2 tsp orange zest
- 7 oz can chipotle peppers in adobo sauce
- 2 tbsp honey
- ¾ cup neutral oil (such as safflower)
Instructions
- Preheat your oven to 425°F.
- Roast halved peppers and onion drizzled with olive oil for 35-40 minutes; roast the cabbage for an additional 25-30 minutes.
- Prepare the chipotle sauce by blending orange juice, zest, chipotle peppers, honey, and neutral oil until smooth.
- Sear the skirt steak in a hot cast iron skillet for about 3-5 minutes on each side; let it rest before slicing.
- Assemble tacos by layering slaw, steak slices, and drizzling with chipotle sauce.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Roasting/Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approximately 200g)
- Calories: 450
- Sugar: 7g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg