Make It Vegetarian

Chipotle Tacos

with Orange Salad & Lime Sour Cream

40 MIN

2 Servings

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with Top Sirloin Steaks

From the Test Kitchen

Tucked inside warm flour tortillas, bites of tender steak and spicy chipotle-glazed pepper and onion find cooling contrast from a layer of zesty lime sour cream. For even more delicious balance, we're serving the tacos alongside a refreshing cucumber, orange, and peanut salad.
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Nutrition

PER SERVING
Calories

740 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Steaks
4 Flour Tortillas
1 Poblano Pepper
1 Lime
2 Tbsps Grated Cotija Cheese
1 Red Onion
1 Persian Cucumber
2 tsps Chipotle Chile Paste
1 Tbsp Light Brown Sugar
1 clove Garlic
1 Navel Orange
¼ cup Sour Cream
3 Tbsps Roasted Peanuts

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the glaze

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Thinly slice the cucumber into rounds. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Peel the orange; halve lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a medium bowl, combine the sliced cucumber, the juice of 2 lime wedges, a drizzle of olive oil, and as much of the garlic paste as you’d like. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, whisk together the sugar, 1/2 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

2 Cook the steaks

Pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

3 Cook & glaze the vegetables

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and sliced pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 3 to 4 minutes, or until the vegetables are softened and the liquid has mostly cooked off. Turn off the heat.

4 Make the salad

Meanwhile, to the bowl of marinated cucumber, add the sliced orange, peanuts, and half the cheese. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.

5 Warm the tortillas

If using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap.

6 Finish & serve your dish

In a bowl, combine the sour cream, lime zest, and the juice of the remaining lime wedges. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Assemble the tacos using the warmed tortillas, lime sour cream, sliced steaks, glazed vegetables (including any glaze from the pan), and remaining cheese. Serve the tacos with the salad on the side. Enjoy!