These chipotle steak tacos are topped with a simple mixture of cilantro and onion, with a drizzle of the pan sauce leftover from cooking the steak. They take only ten minutes to make and are perfectly smoky and spicy!
To make the marinade, chop the chipotle peppers and mix with one tablespoon of the adobo sauce, garlic, juice of one lime, 2 tablespoons olive oil, and salt and pepper to taste.
In a bowl, container, or plastic bag, mix the steak with the marinade and allow to sit in the fridge for at least one hour or as long as overnight.
Brown the steak in a skillet with 1-2 tablespoons of olive oil for about 5 minutes, or until fully cooked. Once steak is cooked, remove from skillet so it doesn't continue to cook (reserve the pan juices).
Meanwhile, mix the chopped cilantro and onion together in a small bowl.
Cut the remaining lime into 8 wedges.
Toast the corn tortillas over your gas burner on your stovetop, in the oven, or warm in the microwave for a few seconds
Top each tortilla with steak, cilantro and onion, a drizzle of the pan juices, and a squeeze of fresh lime juice.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.