Name: Smoky Skirt Steak Tacos with Chipotle-Orange Sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 1 ½ lbs skirt steak, patted dry; 1 lb purple cabbage, cored and thinly sliced; 1 large red bell pepper, halved and seeded; 1 large poblano pepper, halved and seeded; 1 red onion, cored and cut into ½” wedges; Olive oil (for roasting and tossing); Kosher salt; 4 green onions, thinly sliced; 12 tortillas (corn or flour), for charring; 6 oz queso fresco, crumbled; ½ cup freshly squeezed orange juice; 2 tsp orange zest; 1 (7 oz) can chipotle peppers in adobo; 2 tbsp honey; ¾ cup neutral oil (safflower, canola, or light olive oil)

Description

A lively taco recipe featuring smoky charred skirt steak, roasted cabbage, and a creamy chipotle-orange sauce, perfect for weeknight dinners.

Ingredients

1 ½ lbs skirt steak, patted dry
1 lb purple cabbage, cored and thinly sliced
1 large red bell pepper, halved and seeded
1 large poblano pepper, halved and seeded
1 red onion, cored and cut into ½” wedges
Olive oil (for roasting and tossing)
Kosher salt
4 green onions, thinly sliced
12 tortillas (corn or flour), for charring
6 oz queso fresco, crumbled
½ cup freshly squeezed orange juice
2 tsp orange zest
1 (7 oz) can chipotle peppers in adobo
2 tbsp honey
¾ cup neutral oil (safflower, canola, or light olive oil)

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Instructions

Preheat the oven to 425°F and slide two sheet pans into the oven.
On one sheet pan, arrange the halved red and poblano peppers and red onion wedges. Drizzle with olive oil and season lightly with kosher salt. Roast for 35–40 minutes, turning once if needed, until blistered and caramelized.
On the second sheet pan, toss the sliced cabbage with olive oil and kosher salt. Roast for 25–30 minutes until tender and browned at the edges.
Pat the skirt steak dry and season generously with kosher salt. Let it sit at room temperature for 30 minutes.
In a food processor, combine orange juice, orange zest, chipotle peppers, and honey. Process until smooth, then slowly stream in neutral oil to form a creamy sauce.
Once cooled, peel the skins off the peppers, slice them, and chop the onions. Toss with roasted cabbage, sliced green onions, and some chipotle sauce.
Heat a skillet over medium-high heat. Add oil and sear the steak, about 3–5 minutes per side for medium-rare. Let it rest for 5 minutes before slicing against the grain.
Char tortillas over an open flame or hot skillet until blistered. Assemble each taco with slaw, sliced steak, extra sauce, and crumbled queso fresco.

Notes

Skirt steak can be swapped for flank steak or hanger, adjust cook time for thickness. For dairy-free options, omit queso fresco or use crumbled tofu.