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Spicy Chipotle Steak Tacos – Big Flavor, Easy Weeknight Win

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds flank steak (skirt steak also works)
  • 8–12 small corn or flour tortillas, warmed
  • 1–2 chipotle peppers in adobo, minced (plus 1 tablespoon adobo sauce)
  • 3 tablespoons fresh lime juice (about 2 limes)
  • 2 tablespoons olive oil
  • 2 teaspoons honey or brown sugar
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • Optional toppings: diced red onion, chopped cilantro, avocado or guacamole, crumbled cotija or shredded queso fresco, lime wedges, sliced radishes, pico de gallo, sour cream or Mexican crema
  • Optional quick crema: 1/2 cup sour cream or Greek yogurt + 1 tablespoon lime juice + pinch of salt

Method
 

  1. Make the marinade: In a bowl, combine minced chipotle, adobo sauce, lime juice, olive oil, honey, garlic, cumin, smoked paprika, salt, and pepper. Stir until smooth and glossy.
  2. Prep the steak: Pat the flank steak dry. If it’s thick in spots, lightly score the surface in a crosshatch pattern to help the marinade penetrate. Don’t cut too deep—just the surface.
  3. Marinate: Place the steak in a zip-top bag or shallow dish. Pour in the marinade and coat evenly. Chill for 30 minutes to 4 hours. Longer than 4 hours can make the texture mushy due to the acidity.
  4. Make the crema (optional): Stir together sour cream, lime juice, and a pinch of salt. Chill until serving.
  5. Heat your cooking surface: Preheat a cast-iron skillet or grill to high heat. You want it very hot for a quick, flavorful sear.
  6. Cook the steak: Remove excess marinade. Sear the steak for 3–5 minutes per side for medium-rare, depending on thickness. Aim for an internal temp of 130–135°F (54–57°C).
  7. Rest the steak: Transfer to a cutting board and rest for 5–10 minutes. This keeps the juices in the meat, not on your board.
  8. Warm the tortillas: Toast tortillas in a dry skillet for 30–60 seconds per side until pliable and lightly charred. Wrap in a towel to keep warm.
  9. Slice the steak: Cut the steak against the grain into thin strips. This ensures tenderness in every bite.
  10. Assemble: Layer steak in tortillas and top with onion, cilantro, avocado, cheese, and a drizzle of crema. Add a squeeze of lime and any extras you like.