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Steak Tacos with Chipotle Sauce & Roasted Cabbage Slaw

Steak Tacos with Chipotle Sauce & Roasted Cabbage Slaw

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Steak Tacos with Chipotle Sauce & Roasted Cabbage Slaw offer a flavorful explosion in every bite, making them the perfect dish for any occasion. Succulent skirt steak, marinated in a smoky chipotle sauce, pairs perfectly with a vibrant roasted cabbage slaw for a fresh crunch. Whether you’re hosting a taco night or enjoying a casual weeknight dinner, these tacos are sure to impress family and friends alike. Easy to prepare and fully customizable, you can adjust the spice levels or swap vegetables based on your preference. Plus, the colorful presentation makes these tacos as appealing to the eyes as they are to the palate.

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
  • kosher salt
  • 4 green onions, thinly sliced
  • 12 tortillas, charred over an open flame
  • ½ cup freshly squeezed orange juice
  • 2 tsp orange zest
  • 7 oz 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. Roast halved peppers and onion on a sheet pan drizzled with olive oil for 35-40 minutes. Roast cabbage separately for 25-30 minutes until caramelized.
  3. Season skirt steak with salt and let it rest at room temperature.
  4. In a food processor, blend orange juice, zest, chipotle peppers, and honey until smooth; stream in neutral oil while blending.
  5. Once roasted veggies cool, combine them with green onions and half of the chipotle sauce.
  6. Sear the steak in a cast iron skillet over medium-high heat for 3-5 minutes per side until desired doneness; let rest before slicing.
  7. Assemble tacos by layering roasted slaw, sliced steak, and drizzle with remaining chipotle sauce.

Nutrition

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