Description
Indulge in the vibrant flavors of Steak Tacos with Chipotle Sauce & Roasted Cabbage Slaw, a dish that brings together tender skirt steak, a smoky chipotle sauce, and a fresh roasted cabbage slawβall wrapped in charred tortillas. Perfect for any gathering or family dinner, these tacos are easy to prepare and sure to impress your guests. The combination of bold flavors and crunchy textures creates a satisfying meal thatβs ideal for taco night or meal prep. With just the right amount of spice and freshness, these tacos are bound to become a favorite in your culinary repertoire.
Ingredients
Scale
- 1 Β½ lbs skirt steak
- 1 lb purple cabbage, cored and thinly sliced
- 1 large red pepper, halved and seeded
- 1 large poblano pepper, halved and seeded
- 1 red onion, cored and cut into Β½β wedges
- olive oil
- kosher salt
- 4 green onions, thinly sliced
- 12 corn tortillas, charred over an open flame
- 6 oz queso fresco, crumbled
- Β½ cup freshly squeezed orange juice
- 2 tsp orange zest
- 1 (7oz) can chipotle peppers in adobo sauce
- 2 tbsp honey
- ΒΎ cup neutral oil (such as safflower)
Instructions
- Preheat your oven to 425Β°F.
- Place the halved peppers and red onion wedges onto a sheet pan. Drizzle with olive oil and toss to coat. Arrange the peppers and red onions cut-side down. Roast for 35-40 minutes until tender. Toss the cabbage with olive oil on another sheet pan, spread it into an even layer and season with salt. Roast cabbage for 25-30 minutes until caramelized.
- While vegetables are roasting, pat the skirt steak dry and let it sit at room temperature for about 30 minutes. In a food processor, combine orange juice, orange zest, chipotle peppers (with adobo sauce), and honey. Process until smooth; while running, stream in neutral oil. Season to taste with salt.
- Once roasted, allow vegetables to cool slightly; peel skins off peppers. Thinly slice the red pepper; finely chop the poblano pepper; roughly chop the red onion. In a mixing bowl, combine all chopped vegetables with green onions and half a cup of chipotle sauce.
- Heat cast iron skillet over medium-high heat. Add enough neutral oil to coat the bottom lightly. Season skirt steak generously with salt. Once oil is hot, sear steak in batches for about 3-5 minutes per side until cooked as desired. Transfer steak to a cutting board; cover loosely with foil and let rest for 5 minutes before slicing against grain into bite-sized pieces.
- To assemble, take charred tortillas and add slaw on bottom. Place a few slices of steak on top of slaw. Drizzle with additional chipotle sauce and sprinkle queso fresco over everything.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Roasting, Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos (approximately 150g)
- Calories: 460
- Sugar: 6g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 70mg
Keywords: Feel free to substitute skirt steak with beef flank or turkey for variation. For added creaminess, consider topping with avocado crema or chipotle aioli.