These aren’t your average “white person tacos” with no flavor. I am talking beef….broken taco shells…sour cream…and some pre-shredded cheese that won’t melt. These tacos are flavorful, juicy, and a family favorite in our house!
I think my husband and I have made these at least every 2 weeks since we have been married. We “developed” this recipe together, and every week we would add another ingredient. This is our final version, and to us, they are perfection!
These also make great leftovers for us the next night, they reheat perfectly!
Why you should make these tacos!
Here’s what you’ll need:
Taco Tips
- Don’t overcook your steak! We want tender, juicy steak.
- Get creative with your hot sauce. I love shopping at the local mexican grocery store where the options are endless!
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How to make the tacos:
- Marinate your meat by placing all marinade ingredients into a ziplock bag and add in the meat. Let sit for at least 4 hours, up to overnight.
- To grill the steak, we use a grill pan to make life easier. Grill the steak *** on each side, to your doneness preference. You can also do this on the stovetop by adding a few tablespoons of avocado oil into a skillet, and browning the steak on each side until done.
- Time to prep all of the sauces and dips. I usually do this ahead of time during the day to make life easier at dinner time. For the crema, add all ingredients into a bowl and mix well.
- Same for the spicy corn, add all ingredients into a bowl and mix well. Adjust hot sauce to your spice tolerance.
- For the black bean, sprinkle adobo seasoning and heat through.
- To assemble, heat tortillas in a tortilla warmer. Spread a layer of crema first, then add the steak. Next add beans, spicy corn, cheese, and guacamole (could also use fresh avocado here). Top with cilantro and enjoy!
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Marinated Chipotle Steak Tacos
These are our family favorite tacos. Tender juicy steak, chipotle crema, and a delicious corn salsa. Serve with guacamole and tortilla chips!
Ingredients
Method
- Combine all ingredients for meat marinade in a ziploc bag, and add meat. Mix well and let marinate in the fridge for 4 hours mininum, up to 24 hours.
- Grill the meat when you are ready to assemble your tacos! You can also sauté the meat in a skillet on the stovetop, but it does turn out better when you grill the meat. Depending on how thick your meat is, this should only take around 4 minutes "per side". I like to set the meat in a grill pan( or skillet if cooking on stovetop), and use a spatula to flip the meat halfway through to get a good char on each "side". Set steak aside covered in foil to rest.
- Next, prep the chipotle lime crema. In a mixing bowl, add all of the ingredients in and mix well to combine. Taste and add more lime/chipotle peppers to your preference. (Tip! Make the crema in a Tupperware container, easier for cleanup and storage!)
- Make the spicy corn. Same deal here, mix everything, taste and adjust to your preference! We never measure the hot sauce, I just dump it in and taste as I go!
- For the black beans, add some adobo seasoning and heat however you like.
- To assemble: start with your warmed tortilla. Spread chipotle crema to start. Layer meat, then black beans, spicy corn, guacamole, cheese, and lots of hot sauce! Top with cilantro if you are feeling fancy. Serve with salsa, guacamole, and tortilla chips. Devour and enjoy!
Notes
* To make this recipe gluten-free, opt for corn tortillas
* Leftover tacos can be stored in the fridge for up to 3 days. Reheat the meat and assemble!
Did you make this recipe?
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