Chipotle Skirt Steak Tacos
Fire up your taste buds with these smoky, spicy, and utterly irresistible Chipotle Skirt Steak Tacos! This recipe elevates taco night by marinating tender skirt steak in a bold blend of chipotle peppers in adobo, zesty lime juice, garlic, and warm spices like cumin and smoked paprika. Grilled to perfection and thinly sliced, the steak becomes the star of soft, charred corn tortillas, topped with fresh cilantro and diced onion for a refreshing crunch. Quick to prepare and packed with vibrant flavors, these tacos are perfect for a weeknight dinner or a festive gathering. Don’t forget to squeeze some lime over the top for that final burst of tangy goodness!
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Recipe Information
Ingredients
- 1 lb skirt steak
- 2 pieces chipotle peppers in adobo sauce
- 1 tbsp adobo sauce
- 3 pieces garlic cloves
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground smoked paprika
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 8 pieces corn tortillas
- 0.25 cup fresh cilantro
- 0.5 cup diced white onion
- 4 pieces lime wedges
Instructions
In a blender or food processor, combine the chipotle peppers, adobo sauce, garlic cloves, lime juice, olive oil, ground cumin, smoked paprika, kosher salt, and black pepper. Blend until smooth to create a marinade.
Place the skirt steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 1 hour or up to 4 hours.
Preheat a grill or stovetop grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Remove the steak from the marinade and pat it dry with paper towels to remove excess moisture. Discard the marinade.
Grill the steak for 3-4 minutes per side for medium-rare, or to your desired doneness. Remove the steak from the grill and let it rest for 5 minutes before slicing.
Warm the corn tortillas on the grill or in a dry skillet over medium heat for about 30 seconds per side, until pliable and lightly charred.
Slice the steak thinly against the grain. Fill each tortilla with a few strips of steak, and top with fresh cilantro and diced white onion.
Serve the tacos with lime wedges on the side for squeezing over the top just before eating.
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 300 mg | 13% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 2.6 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 518 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
