Chipotle Steak Tacos
Serves 1
Directions
- 1Wrap hard avocados in plastic wrap and microwave for about 30 seconds to soften them.
- 2Add garlic cloves, fresh lime juice, sour cream, and fresh cilantro to the softened avocado.
- 3Blend the ingredients until smooth to create the avocado cream sauce.
- 4To a bowl, add diced tomatoes, diced red onions, and cilantro.
- 5Add fresh lime juice to the pico de gallo mixture.
- 6Season the pico de gallo with salt and pepper to taste.
- 7Mix the pico de gallo and let it marinate in the fridge.
- 8To the steak, add diced chipotle peppers.
- 9Add garlic powder and chili powder to the steak.
- 10Finish seasoning the steak with salt and pepper.
- 11Once your cast iron skillet is smoking, add in your steak.
- 12Cook the steak for a couple of minutes until done, then set it aside.
- 13Toast the corn tortillas, flipping them with your finger.
Ingredients
- 2 lb diced steak of your choice (NY strip was used here)
- 2 tbsp diced chipotle peppers
- 1 tbsp olive oil
- 2 tsp garlic powder
- 2 tsp chili powder
- 2 tsp black pepper
- 2 tsp salt
- Yellow corn tortillas
- 1 whole avocado
- 2 limes juiced
- 2 garlic cloves whole or minced
- 0.25 cup fresh chopped cilantro
- 0.5 cup sour cream
- Salt & pepper to taste
- Water
- 3 roma tomatoes
- 0.25 red onion diced
- 2 limes juiced
- 0.25 cup fresh chopped cilantro
- Diced jalapeño
Equipment
plastic wrapmicrowavebowlcast iron skillet
Tips
- To soften hard avocados quickly, wrap them in plastic wrap and microwave for about 30 seconds.
- When toasting corn tortillas, use your finger to flip them.
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