Are you ready to take your taco night to the next level? Dive into the vibrant flavors of Mexico with our irresistible Steak Tacos topped with a smoky chipotle sauce and a delicious roasted cabbage slaw! This mouthwatering recipe combines tender flank steak, zesty chipotle, and perfectly roasted cabbage, all wrapped in warm corn tortillas. Whether you’re hosting a fiesta or simply craving a culinary adventure, these tacos promise to be the star of your dinner table. Get ready to impress your friends and family with a dish that’s not only easy to make but also bursting with flavor!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb flank steak
- 8 corn tortillas
- 1/2 head green cabbage, shredded
- 1/4 cup mayonnaise
- 2 tbsp chipotle in adobo sauce
- 1 tbsp lime juice
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 lb flank steak, 8 corn tortillas, 1/2 head of green cabbage (shredded), 1/4 cup mayonnaise, 2 tbsp chipotle in adobo sauce, 1 tbsp lime juice, and salt and pepper to taste.
- Preheat your grill or a skillet over medium-high heat. Season the flank steak generously with salt and pepper on both sides.
- Once the grill or skillet is hot, place the flank steak on it. Cook for about 5-7 minutes on each side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer to check the internal temperature; it should be around 130°F for medium-rare.
- While the steak is cooking, prepare the chipotle sauce. In a small bowl, combine the mayonnaise, chipotle in adobo sauce, lime juice, and a pinch of salt. Mix well until smooth and set aside.
- After the steak is cooked, remove it from the heat and let it rest for about 5-10 minutes. This allows the juices to redistribute, making the meat more tender.
- While the steak is resting, prepare the roasted cabbage slaw. In a large bowl, toss the shredded cabbage with a drizzle of olive oil, salt, and pepper. Spread the cabbage evenly on a baking sheet.
- Roast the cabbage in the preheated oven at 400°F for about 15-20 minutes, or until it is slightly caramelized and tender. Stir the cabbage halfway through cooking for even roasting.
- Once the cabbage is roasted, remove it from the oven and let it cool slightly. Slice the rested flank steak against the grain into thin strips.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they are pliable.
- To assemble the tacos, place a few slices of flank steak on each tortilla, top with the roasted cabbage slaw, and drizzle with the chipotle sauce.
- Serve the tacos immediately, garnished with additional lime wedges if desired. Enjoy your delicious steak tacos with chipotle sauce roasted cabbage slaw!
Tips
- Choose the Right Cut: Flank steak is ideal for this recipe due to its flavor and tenderness. Make sure to slice it against the grain for the best texture.
- Marinate for Extra Flavor: If you have time, consider marinating the flank steak for a few hours in lime juice, garlic, and spices to enhance its flavor.
- Monitor the Heat: Keep an eye on the grill or skillet to prevent overcooking. Using a meat thermometer can help you achieve the perfect medium-rare doneness.
- Customize Your Slaw: Feel free to add other ingredients to the cabbage slaw, such as carrots, cilantro, or jalapeños, to give it your personal touch.
- Warm Tortillas: Warming the corn tortillas is crucial. It makes them more pliable and enhances their flavor. You can also wrap them in a clean kitchen towel to keep them warm while you assemble the tacos.
- Garnish and Serve: Don’t forget to garnish your tacos with fresh lime wedges and perhaps some chopped cilantro for an extra burst of freshness!
- Make Extra Sauce: If you love the chipotle sauce, consider making a double batch. It’s great as a dip or drizzled over other dishes!
Nutrition Facts
Calories: 424kcal
Carbohydrates: 27g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
