Description

Steak Tacos with Chipotle Sauce & Roasted Cabbage Slaw are a flavorful and vibrant twist on traditional tacos, perfect for any occasion. The succulent beef is complemented by a smoky chipotle sauce and topped with crunchy roasted cabbage slaw, creating an unforgettable taste experience. Ideal for casual dinners or lively gatherings, these tacos allow everyone to customize their toppings, adding to the fun of sharing good food with friends and family.

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
1 (7oz) can chipotle peppers in adobo sauce
2 tbsp honey
¾ cup neutral oil (such as safflower)

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Instructions

Preheat your oven to 425°F.
Roast the halved red and poblano peppers along with red onion wedges drizzled in olive oil for about 35–40 minutes.
Toss sliced cabbage with olive oil and kosher salt; roast separately for about 25–30 minutes until caramelized.
Let skirt steak sit at room temperature for about 30 minutes before searing it in a hot cast iron skillet for about 3–5 minutes per side.
In a food processor, blend orange juice, orange zest, chipotle peppers, and honey until smooth; slowly add neutral oil while processing.
Combine roasted vegetables with green onions and half of the chipotle sauce.
Assemble tacos by layering roasted cabbage slaw, seared steak, more chipotle sauce, and crumbled queso fresco on charred tortillas.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Main
Method: Roasting, Searing
Cuisine: Mexican

Nutrition

Serving Size: 3 tacos (210g)
Calories: 540
Sugar: 6g
Sodium: 870mg
Fat: 35g
Saturated Fat: 10g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 5g
Protein: 25g
Cholesterol: 75mg