Chipotle Steak Taco
Serves 1
Directions
- 1To make the avocado cream sauce: microwave hard avocados wrapped in plastic wrap for about 30 seconds to soften.
- 2Add garlic cloves, fresh lime juice, sour cream, and fresh cilantro to the softened avocado.
- 3Blend the ingredients until smooth.
- 4To make the pico de gallo: add diced tomatoes to a bowl.
- 5Add diced red onions, cilantro, and fresh lime juice to the bowl.
- 6Season the pico de gallo with salt and pepper to taste.
- 7Mix the pico de gallo and let it marinate in the fridge.
- 8To prepare the steak: add diced chipotle peppers, garlic powder, chili powder, salt, and pepper to the steak.
- 9Once your cast iron skillet is smoking, add the steak and cook for a couple of minutes.
- 10Set the cooked steak to the side.
- 11Toast the corn tortillas, using your finger to flip them.
Ingredients
- 1 lb diced steak
- 1 tbsp diced chipotle peppers
- 1 tbsp olive oil
- 2 tsp garlic powder
- 2 tsp chili powder
- 1 tsp black pepper
- 1 tsp salt
- Yellow corn tortillas
- 1 whole avocado
- 1 limes juiced
- 2 garlic cloves whole or minced
- 0.25 cup fresh chopped cilantro
- 0.5 cup sour cream
- Salt
- pepper
- Water
- 2 roma tomatoes
- 0.25 red onion diced
- 1 limes juiced
- 0.25 cup fresh chopped cilantro
- Diced jalapeño
Equipment
plastic wrapbowlcast iron skillet
Tips
- To soften hard avocados quickly, wrap them in plastic wrap and microwave for about 30 seconds.
- Use your finger to flip tortillas when toasting them.
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