Get ready to elevate your taco game with these mouthwatering Chipotle Lime Steak Tacos. I’ve perfected this recipe to bring you the perfect balance of smoky chipotle heat, bright citrus notes, and perfectly seasoned steak. These tacos aren’t just delicious – they’re also quick enough for a weeknight dinner but impressive enough for entertaining.
Ingredients
For the Steak Marinade:
- 2 lbs flank steak or skirt steak
- 3 chipotle peppers in adobo sauce, finely chopped
- 2 tablespoons adobo sauce from the can
- Juice of 3 limes
- 4 cloves garlic, minced
- ¼ cup olive oil
- 1 tablespoon honey
- 1 teaspoon ground cumin
- Salt and pepper to taste
For Serving:
- 12 corn tortillas (or flour tortillas if preferred)
- 1 cup fresh cilantro, chopped
- 1 red onion, finely diced
- 2 limes, cut into wedges
- 1 avocado, sliced
- Crumbled cotija cheese
Instructions
- Combine chipotle peppers, adobo sauce, lime juice, garlic, olive oil, honey, and cumin in a bowl. Mix well to create the marinade.
- Place the steak in a large zip-top bag and pour in the marinade. Massage the marinade into the meat, then seal and refrigerate for 2-4 hours (don’t exceed 8 hours, as the lime juice can start to break down the meat).
- Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature.
- Heat your grill or cast-iron skillet to high heat. Remove the steak from the marinade and pat dry with paper towels.
- Cook the steak for 4-5 minutes per side for medium-rare, or adjust to your preferred doneness.
- Let the meat rest for 10 minutes before slicing against the grain into thin strips.
- While the meat rests, warm your tortillas on a griddle or in the microwave.
- Assemble the tacos by filling each tortilla with steak strips and topping with cilantro, red onion, avocado slices, and cotija cheese. Serve with lime wedges.
Cook Time and Serving Size
Prep Time: 15 minutes
Marinate Time: 2-4 hours
Cook Time: 10-12 minutes
Total Time: 2.5-4.5 hours
Servings: 4-6 people (12 tacos)
Recipe Notes
- For the best texture, slice the steak against the grain at a 45-degree angle.
- If you’re sensitive to heat, start with fewer chipotle peppers and add more to taste.
- Store any leftover steak in an airtight container for up to 3 days.
- To make ahead, prepare the marinade up to 24 hours in advance and store in the refrigerator.
- For extra flavor, toast your tortillas on an open flame until slightly charred.
- Can’t find cotija cheese? Crumbled feta makes a great substitute.
- Double the marinade recipe and freeze half with raw steak for an easy future meal.
Chipotle Lime Steak Tacos
Elevate your taco game with these mouthwatering Chipotle Lime Steak Tacos. Perfect balance of smoky chipotle heat, bright citrus notes, and perfectly seasoned steak.
Ingredients
- 2 lbs flank steak or skirt steak
- 3 chipotle peppers in adobo sauce finely chopped
- 2 tablespoons adobo sauce from the can
- Juice of 3 limes
- 4 cloves garlic minced
- ¼ cup olive oil
- 1 tablespoon honey
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 12 corn tortillas or flour tortillas if preferred
- 1 cup fresh cilantro chopped
- 1 red onion finely diced
- 2 limes cut into wedges
- 1 avocado sliced
- Crumbled cotija cheese
Instructions
- Combine chipotle peppers, adobo sauce, lime juice, garlic, olive oil, honey, and cumin in a bowl. Mix well to create the marinade.
- Place the steak in a large zip-top bag and pour in the marinade. Massage the marinade into the meat, then seal and refrigerate for 2-4 hours (don't exceed 8 hours, as the lime juice can start to break down the meat).
- Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature.
- Heat your grill or cast-iron skillet to high heat. Remove the steak from the marinade and pat dry with paper towels.
- Cook the steak for 4-5 minutes per side for medium-rare, or adjust to your preferred doneness.
- Let the meat rest for 10 minutes before slicing against the grain into thin strips.
- While the meat rests, warm your tortillas on a griddle or in the microwave.
- Assemble the tacos by filling each tortilla with steak strips and topping with cilantro, red onion, avocado slices, and cotija cheese. Serve with lime wedges.