Chipotle Steak Tacos

Serves 1
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Directions

  1. 1Wrap hard avocados in plastic wrap and microwave for about 30 seconds to soften them.
  2. 2Add garlic cloves, fresh lime juice, sour cream, and fresh cilantro to the softened avocado.
  3. 3Blend the ingredients until smooth to create the avocado cream sauce.
  4. 4To a bowl, add diced tomatoes, diced red onions, and cilantro.
  5. 5Add fresh lime juice to the pico de gallo mixture.
  6. 6Season the pico de gallo with salt and pepper to taste.
  7. 7Mix the pico de gallo and let it marinate in the fridge.
  8. 8To the steak, add diced chipotle peppers.
  9. 9Add garlic powder and chili powder to the steak.
  10. 10Finish seasoning the steak with salt and pepper.
  11. 11Once your cast iron skillet is smoking, add in your steak.
  12. 12Cook the steak for a couple of minutes until done, then set it aside.
  13. 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.