Steak Tacos with Chipotle Sauce & Roasted Cabbage Slaw
Steak Tacos with Chipotle Sauce & Roasted Cabbage Slaw are a delicious fusion of flavors that bring excitement to your dinner table. Featuring tender skirt steak seared to perfection, these tacos are enhanced with a smoky chipotle sauce and complemented by a crunchy roasted cabbage slaw—all nestled in warm, charred corn tortillas. Perfect for a quick weeknight meal or a lively weekend gathering, these tacos are not only satisfying but also highly customizable to suit every palate.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 4 (approximately 12 tacos) 1x
- Category: Dinner
- Method: Roasting/Searing
- Cuisine: Mexican
Ingredients
Scale
- 1 ½ lbs skirt steak
- 1 lb purple cabbage
- 1 large red pepper
- 1 large poblano pepper
- 1 red onion
- olive oil
- ½ cup freshly squeezed orange juice
- 1 (7oz) can chipotle peppers in adobo sauce
- 2 tbsp honey
- 12 corn tortillas
Instructions
- Preheat oven to 425°F.
- Roast the halved peppers and onion on a baking sheet drizzled with olive oil for 35-40 minutes until tender. On another sheet, roast sliced cabbage for 25-30 minutes until caramelized.
- Pat the skirt steak dry and let it rest at room temperature.
- In a food processor, blend orange juice, chipotle peppers, and honey until smooth; slowly add neutral oil while blending.
- Once vegetables cool slightly, chop them and mix with green onions and half the chipotle sauce.
- Sear the seasoned steak in a hot cast iron skillet for about 3-5 minutes per side based on desired doneness. Allow resting before slicing against the grain.
- Assemble tacos with roasted slaw, steak slices, drizzle of chipotle sauce, and sprinkle of queso fresco.
Nutrition
- Serving Size: 3 tacos (approximately 240g)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 85mg