Chipotle Adobo Tacos

Name: Chipotle Adobo Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound steak (top round or skirt); 1 medium onion; 1 tsp garlic powder; 1 tsp black pepper; 2 tsp cumin; 2 tsp cilantro; 1-3 chipotle peppers in adobo sauce; 1/4 cup lime juice; 1 tbsp olive oil; 6 flour tortillas

Eats Now Editorial Team · 919 kcal · General

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Chipotle Adobo Tacos – a delicious recipe with onion, garlic, black pepper, cumin, cilantro, peppers. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 pound steak (top round or skirt)
1 medium onion
1 tsp garlic powder
1 tsp black pepper
2 tsp cumin
2 tsp cilantro
1-3 chipotle peppers in adobo sauce
1/4 cup lime juice
1 tbsp olive oil
6 flour tortillas

1
Dice onions and saute in olive oil, garlic powder, and lime juice. Add water as needed to keep from burning until lightly caramelized.
2
Add diced steak, diced chipotle peppers, cumin, black pepper, and cilantro.
3
Saute until steak is fully cooked and liquid reduces.
4
Serve in warmed flour tortillas with taco fixings.

919

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound steak (top round or skirt), 1 medium onion, 1 tsp garlic powder, 1 tsp black pepper, and more.

Yes, Chipotle Adobo Tacos falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
919 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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