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Steak Tacos with Chipotle Sauce & Roasted Cabbage Slaw

Steak Tacos with Chipotle Sauce & Roasted Cabbage Slaw
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Indulge in the delightful flavors of Steak Tacos with Chipotle Sauce & Roasted Cabbage Slaw, a vibrant twist on traditional tacos. These tacos feature tender skirt steak marinated to perfection and topped with a smoky chipotle sauce, all nestled in charred tortillas. The addition of roasted cabbage slaw provides a satisfying crunch and balance to the bold flavors, making them perfect for family gatherings or casual weeknight dinners. Easy to prepare and highly customizable, you can adjust toppings to suit your taste preferences. With their rich colors and mouthwatering taste, these tacos are sure to become a favorite at your table.

Ingredients

Scale
  • 1 ½ lbs skirt steak
  • 1 lb purple cabbage, cored + thinly sliced
  • 1 large red pepper, halved + seeded
  • 1 large poblano pepper, halved + seeded
  • 1 red onion, cored + cut into ½” wedges
  • olive oil
  • 4 green onions, thinly sliced
  • 12 tortillas, charred over an open flame
  • 6 oz queso fresco, crumbled
  • ½ cup freshly squeezed orange juice
  • 2 tsp orange zest
  • 1 (7oz) can chipotle peppers in adobo sauce
  • 2 tbsp honey
  • ¾ cup neutral oil (such as safflower)

Instructions

  1. Preheat your oven to 425°F.
  2. Place the halved peppers and red onion wedges onto a sheet pan. Drizzle with olive oil and toss to coat everything well. Arrange peppers and onions cut-side down on the pan. Roast in the oven for 35–40 minutes until tender. Toss purple cabbage with a drizzle of olive oil on another sheet pan. Spread evenly and season with a pinch of salt. Roast cabbage for about 25–30 minutes until caramelized.
  3. Pat the skirt steak dry using paper towels. Let it rest at room temperature for about 30 minutes before cooking.
  4. In a food processor, combine orange juice, orange zest, chipotle peppers (with all adobo sauce), and honey. Process until smooth. While processing, stream in neutral oil until fully mixed. Season with salt to taste; set aside.
  5. Once cooled slightly, peel skins from peppers. Thinly slice red pepper, finely chop poblano pepper, and roughly chop red onion. In a mixing bowl, add these vegetables along with green onions and half a cup of chipotle sauce; toss well.
  6. Heat cast iron skillet over medium-high heat. Add enough neutral oil to just coat bottom of skillet. Generously season skirt steak with salt. Once hot, sear skirt steak in batches for about 3–5 minutes per side until cooked to desired doneness. Transfer cooked steak to cutting board; cover loosely with foil to rest for about 5 minutes before slicing thinly against the grain.
  7. In charred tortillas, place roasted cabbage slaw at the bottom, top with slices of skirt steak, drizzle with chipotle sauce and sprinkle crumbled queso fresco on top.

Nutrition

Find it online: https://teffrecipes.com/steak-tacos-with-chipotle-sauce-roasted-cabbage-slaw/

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