Description
Bold, smoky chipotle-marinated steak meets fresh orange zest and cilantro-lime rice in these vibrant tacos. Perfect for a weeknight fiesta.
Ingredients
Scale
- 1 lb flank or skirt steak
- 2 chipotle peppers in adobo sauce, minced
- 2 cloves garlic, minced
- 1/4 cup orange juice
- 1 tbsp orange zest
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 8 small corn or flour tortillas
- For the Cilantro-Lime Rice:
- 1 cup long-grain white rice
- 2 cups water
- 1/4 cup chopped fresh cilantro
- 2 tbsp fresh lime juice
- 1 tbsp butter or oil
- Salt to taste
- Optional toppings: diced avocado, crumbled queso fresco, sour cream, lime wedges
Instructions
- 1. Marinate the steak: In a bowl, combine chipotle peppers, garlic, orange juice, orange zest, olive oil, cumin, smoked paprika, salt, and pepper. Add steak, coat well, cover, and refrigerate for at least 30 minutes or up to 4 hours.
- 2. Cook the rice: In a saucepan, bring rice and water to a boil. Reduce heat, cover, and simmer for 18-20 minutes until tender. Remove from heat, fluff with a fork. Stir in cilantro, lime juice, butter, and salt. Keep warm.
- 3. Cook the steak: Heat a grill or skillet over high heat. Cook steak 4-5 minutes per side for medium-rare, or to desired doneness. Let rest 5 minutes, then slice thinly against the grain.
- 4. Warm tortillas: Heat tortillas on a dry skillet or directly over a gas flame until slightly charred and pliable.
- 5. Assemble tacos: Fill each tortilla with steak slices and a scoop of cilantro-lime rice. Add desired toppings. Serve immediately with lime wedges.
Notes
For extra heat, add a dash of cayenne to the marinade. Steak can be grilled outdoors or cooked indoors in a cast-iron skillet.
Nutrition
- Calories: 520
- Sugar: 6g
- Fat: 16g
- Carbohydrates: 62g
- Protein: 28g