Name: Chipotle Orange Steak Tacos with Bold Citrus Flavor
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
Ingredients: For the Cilantro Lime Rice; 1 1/2 cups long-grain white rice; 3 cups water or chicken broth; 1 tablespoon olive oil; 1 teaspoon salt; Zest of 1 lime; 2 tablespoons fresh lime juice; 1/3 cup chopped fresh cilantro; For the Tacos; 2 pounds skirt steak; 1 large red bell pepper, halved and seeded; 1 large poblano pepper, halved and seeded; 1 large red onion, cut into wedges; 4 cups thinly sliced purple cabbage; 3 tablespoons olive oil, divided; Salt, to taste; 4 green onions, sliced; 12 to 16 small flour or corn tortillas; 6 ounces queso fresco, crumbled; For the Chipotle Orange Sauce; 1/2 cup fresh orange juice; 2 teaspoons orange zest; 1 (7-ounce) can chipotle peppers in adobo sauce; 2 tablespoons honey; 1/2 cup neutral cooking oil; Salt, to taste

Description

Chipotle Orange Steak Tacos with Cilantro-Lime Rice combine smoky chipotle citrus sauce, tender skirt steak, roasted vegetables, and fragrant herb rice for a bold, satisfying dinner.

Ingredients

Scale

For the Cilantro Lime Rice
1 1/2 cups long-grain white rice
3 cups water or chicken broth
1 tablespoon olive oil
1 teaspoon salt
Zest of 1 lime
2 tablespoons fresh lime juice
1/3 cup chopped fresh cilantro
For the Tacos
2 pounds skirt steak
1 large red bell pepper, halved and seeded
1 large poblano pepper, halved and seeded
1 large red onion, cut into wedges
4 cups thinly sliced purple cabbage
3 tablespoons olive oil, divided
Salt, to taste
4 green onions, sliced
12 to 16 small flour or corn tortillas
6 ounces queso fresco, crumbled
For the Chipotle Orange Sauce
1/2 cup fresh orange juice
2 teaspoons orange zest
1 (7-ounce) can chipotle peppers in adobo sauce
2 tablespoons honey
1/2 cup neutral cooking oil
Salt, to taste

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Instructions

In a medium saucepan, combine rice, water or broth, olive oil, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
Remove from heat and let sit covered for 5 minutes. Fluff and stir in lime zest, lime juice, and cilantro.
Preheat oven to 425°F. Arrange peppers and onion on a baking sheet, drizzle with 2 tablespoons olive oil, season with salt, and roast 25 to 30 minutes.
Toss cabbage with remaining olive oil and salt on a separate sheet and roast about 20 minutes.
Blend orange juice, zest, chipotle peppers with sauce, and honey until smooth. Slowly drizzle in oil while blending until creamy. Season with salt.
Season steak with salt and cook in a hot skillet 3 to 4 minutes per side. Rest 5 minutes and slice against the grain.
Warm tortillas in a dry skillet or over flame.
Assemble tacos with rice, roasted vegetables, steak, chipotle orange sauce, queso fresco, and green onions. Serve warm.

Notes

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Roasting, Cooking
Cuisine: Mexican

Nutrition

Serving Size: 1 taco
Calories: 450
Sugar: 6g
Sodium: 800mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 25g
Cholesterol: 80mg