Chipotle Steak Tacos with Avocado-Lime Crema
Seared steak with chipotle seasoning, topped with sautéed onions, bell peppers, and a dash of cheese to finish—these steak tacos are the perfect addition to your dinner rotation!
These steak tacos are the perfect dinner for the summertime; they’ve got a bit of spice from the chipotle seasoning and sharpness from the crema!
There are three elements to these tacos that you’ll need to make: the steak, the chipotle seasoning, and the avocado-lime crema. The crema is optional, but I highly recommend it, since it adds a bit of acidity and brightness that balances the steak. If you don’t have all the ingredients for the chipotle seasoning, you can easily substitute it with another spice blend!
Steak Tacos FAQ
- Can I prep the tacos in advance? Many steps of this recipe can be made ahead of time! The lime crema will last for 3 days in the fridge, and the spice mixture can be made several days in advance and can be kept in the pantry until it loses its flavor.
- What should I serve with steak tacos? Chips, guac, refried beans, roasted vegetables, and my personal favorite, this street corn dip!
- How long will leftovers last? Stored in an airtight container, any steak leftovers will keep for 3-5 days in the fridge.
Hope you guys love these tacos as much as I did! Leave a comment if you have any questions or suggestions for what I should make next!
Quick Chipotle Steak Tacos with Avocado-Lime Crema
Ingredients
- 2 pounds ribeye steak
- ½ yellow onion, finely diced
- ½ red bell pepper, finely diced
- 1 to 2 cloves fresh garlic
For the chipotle spice mixture
- ½ tablespoon brown sugar
- ½ tablespoon smoked paprika
- 1 teaspoon ground chipotle
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the avocado-lime crema
- ½ ripe avocado
- ½ cup fresh cilantro, loosely packed
- 2 limes, juiced
- 1 small garlic clove, grated
- 1 jalapeño, seeds removed if desired
- 3 tablespoons good-quality mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon olive oil
- Salt and pepper, to taste
For serving
- Corn tortillas
- Mozzarella
Instructions
- Prepare the crema. With an immersion or high-speed blender, combine all the ingredients for the crema. Taste to adjust for seasonings, then cover and refrigerate until ready to use.
- Prepare the steak. In a small bowl, combine all the ingredients for the chipotle seasoning and set aside.
- Cut the steak into bite-sized pieces. If it's too difficult to cut, place the steak into the freezer for 10 minutes to firm up before slicing. Season the meat with a bit of salt and pepper and set aside.
- Heat 1-2 tablespoons of neutral oil into a pan on high heat. Once the oil is very hot, add the chopped steak. Cook the meat for 2-3 minutes, flipping so that everything gets a good sear.
- Once the steak is seared, sprinkle over the chipotle seasoning, chopped bell pepper, chopped onion, and grated garlic. Cook for 2 more minutes, until the peppers and onions have softened and the steak is cooked to your liking (you may need to lower the heat so the seasoning doesn't burn).
- Remove the steak from the heat and serve inside warmed corn tortillas with cheese, the prepared avocado-lime crema, and any other toppings.
