Ingredients
Scale
- 1 ½ lbs skirt steak
- 1 lb purple cabbage
- 1 large red pepper
- 1 large poblano pepper
- 1 red onion
- Olive oil
- Kosher salt
- 12 tortillas
- ½ cup freshly squeezed orange juice
- 2 tsp orange zest
- 2 tbsp honey
Instructions
- Preheat oven to 425°F.
- Roast red and poblano peppers with onion on a sheet pan drizzled with olive oil for about 35-40 minutes until tender. Roast shredded cabbage separately for about 25-30 minutes until caramelized.
- Pat the skirt steak dry and let it rest at room temperature for 30 minutes.
- Prepare chipotle sauce by blending orange juice, zest, chipotle peppers, and honey in a food processor; gradually add neutral oil.
- Sear skirt steak in a hot cast iron skillet for about 3-5 minutes per side until cooked to your liking; let rest before slicing.
- Assemble tacos by layering roasted slaw, sliced steak, and drizzle with chipotle sauce.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos (approximately 270g)
- Calories: 460
- Sugar: 8g
- Sodium: 680mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 75mg