Cheesy Chipotle Steak Tacos by @shredhappens

31 min

8 servings

🥩

680 g

Ribeye steak

🫗

1 tsp

Oil

🍋

3

Lime

🧂

Salt

⚫

Pepper

🧄

2 tsp

Garlic powder

🌶️

2 tsp

Smoked paprika

🌶️

1 tsp

Chipotle powder

🫙

0.38 tsp

Cumin

🥣

4 tbsp

Greek yogurt

🥚

2 tbsp

Mayo

🌿

Fresh cilantro

🧄

1

Garlic clove

🌶️

2

Adobo chipotle sauce

🫑

1

Adobo pepper

🧅

0.5

Red onion

🍅

1.5

Tomato

🌶️

0.75

Jalapeño

🥙

8

Low carb tortillas

🧀

1

Cheese

🥑

Avocado

  1. Dice
    • Ribeye steak

    Dice the ribeye steak into small chunks and add to a bowl.

  2. Drizzle
    • Ribeye steak
    • Oil
    • Lime

    Drizzle the steak with oil, squeeze in the lime juice, and season with salt, pepper, garlic powder, smoked paprika, chipotle powder, and cumin.

  3. Mix
    • Ribeye steak

    Mix the steak well and let it marinate while preparing the rest.

  4. Add
    • Greek yogurt
    • Mayo
    • Fresh cilantro

    Add the Greek yogurt, mayo, fresh cilantro, garlic clove, adobo chipotle sauce, adobo pepper, lime juice, and a generous pinch of salt to a food processor.

  5. Process

    Process the chipotle sauce well, then taste and adjust as needed.

  6. Dice
    • Red onion
    • Tomato
    • Jalapeño

    Finely dice the red onion, tomato, jalapeño, and fresh cilantro for the pico.

  7. Add
    • Red onion
    • Tomato
    • Jalapeño

    Add the diced pico ingredients to a bowl, sprinkle with salt, ground pepper, and lime juice, and mix well.

  8. Stir

    Let the pico sit for about 10 minutes, stirring it a couple of times.

  9. Cook
    • Ribeye steak

    Cook the steak over medium heat for about 5-6 minutes, stirring a couple of times to cook evenly.

  10. Set
    • Ribeye steak

    Set the cooked steak aside.

  11. Warm
    • Low carb tortillas

    Warm the low carb tortillas on both sides in a pan over low-medium heat.

  12. Sprinkle
    • Low carb tortillas
    • Shredded cheese

    Sprinkle shredded cheese onto the tortillas, then fold them over to melt the cheese evenly inside.

  13. Spread
    • Low carb tortillas
    • Ribeye steak
    • Avocado

    Spread the tortillas apart and add the steak, a heaping spoonful of pico, avocado, fresh cilantro, and a little chipotle sauce.

Cheesy Chipotle Steak Tacos by @shredhappens

31 min

8 servings

🥩

680 g

Ribeye steak

🫗

1 tsp

Oil

🍋

3

Lime

🧂

Salt

⚫

Pepper

🧄

2 tsp

Garlic powder

🌶️

2 tsp

Smoked paprika

🌶️

1 tsp

Chipotle powder

🫙

0.38 tsp

Cumin

🥣

4 tbsp

Greek yogurt

🥚

2 tbsp

Mayo

🌿

Fresh cilantro

🧄

1

Garlic clove

🌶️

2

Adobo chipotle sauce

🫑

1

Adobo pepper

🧅

0.5

Red onion

🍅

1.5

Tomato

🌶️

0.75

Jalapeño

🥙

8

Low carb tortillas

🧀

1

Cheese

🥑

Avocado

Preparation Steps

  1. Step 1/13

    Dice the ribeye steak into small chunks and add to a bowl.

    🥩Ribeye steak
    🥣Bowl
    🔪Knife
    🪵Cutting board

  2. Step 2/13

    Drizzle the steak with oil, squeeze in the lime juice, and season with salt, pepper, garlic powder, smoked paprika, chipotle powder, and cumin.

    🥩Ribeye steak
    🫗Oil
    🍋Lime
    🧂Salt
    ⚫Pepper
    🧄Garlic powder
    🌶️Smoked paprika
    🌶️Chipotle powder
    🫙Cumin
    🥣Bowl

  3. Step 3/13

    Mix the steak well and let it marinate while preparing the rest.

    🥩Ribeye steak
    🥣Bowl

  4. Step 4/13

    Add the Greek yogurt, mayo, fresh cilantro, garlic clove, adobo chipotle sauce, adobo pepper, lime juice, and a generous pinch of salt to a food processor.

    🥣Greek yogurt
    🥚Mayo
    🌿Fresh cilantro
    🧄Garlic clove
    🌶️Adobo chipotle sauce
    🫑Adobo pepper
    🍋Lime
    🧂Salt

  5. Step 5/13

    Process the chipotle sauce well, then taste and adjust as needed.

  6. Step 6/13

    Finely dice the red onion, tomato, jalapeño, and fresh cilantro for the pico.

    🧅Red onion
    🍅Tomato
    🌶️Jalapeño
    🌿Fresh cilantro
    🔪Knife
    🪵Cutting board

  7. Step 7/13

    Add the diced pico ingredients to a bowl, sprinkle with salt, ground pepper, and lime juice, and mix well.

    🧅Red onion
    🍅Tomato
    🌶️Jalapeño
    🌿Fresh cilantro
    🧂Salt
    ⚫Pepper
    🍋Lime
    🥣Bowl

  8. Step 8/13

    Let the pico sit for about 10 minutes, stirring it a couple of times.

    🥣Bowl

  9. Step 9/13

    Cook the steak over medium heat for about 5-6 minutes, stirring a couple of times to cook evenly.

    🥩Ribeye steak

  10. Step 10/13

    Set the cooked steak aside.

    🥩Ribeye steak

  11. Step 11/13

    Warm the low carb tortillas on both sides in a pan over low-medium heat.

    🥙Low carb tortillas

  12. Step 12/13

    Sprinkle shredded cheese onto the tortillas, then fold them over to melt the cheese evenly inside.

    🥙Low carb tortillas
    🧀Shredded cheese

  13. Step 13/13

    Spread the tortillas apart and add the steak, a heaping spoonful of pico, avocado, fresh cilantro, and a little chipotle sauce.

    🥙Low carb tortillas
    🥩Ribeye steak
    🥑Avocado
    🌿Fresh cilantro
    🥄Spoon

Composition

Ingredients

Types

Meat, Fat/Oil, Fruit, Spices, Dairy, Condiments, Herbs, Vegetables, Grains

Ingredients

Ribeye steak, Oil, Lime, Salt, Pepper, Garlic powder, Smoked paprika, Chipotle powder, Cumin, Greek yogurt, Mayo, Fresh cilantro, Garlic clove, Adobo chipotle sauce, Adobo pepper, Red onion, Tomato, Jalapeño, Low carb tortillas, Cheese, Avocado

Notes

Ribeye steak (diced into small chunks, NY strip or skirt steak also work), Oil (for the steak marinade), Lime (juice, for the steak marinade), Salt (for the steak marinade, to taste, generous pinch, for the chipotle sauce, for the pico), Pepper (for the steak marinade, to taste), Cumin (1/4 to 1/2 tsp), Greek yogurt (thick, for the chipotle sauce), Mayo (for the chipotle sauce), Fresh cilantro (large handful, for the chipotle sauce, for topping the tacos), Red onion (large, finely diced, for the pico), Tomato (1-2 tomato, finely diced, for the pico), Jalapeño (half to one, finely diced, for the pico), Low carb tortillas (or any tortilla preferred), Cheese (1 serving per taco, shredded), Avocado (amount not specified)

Allergens

Milk, Eggs, Gluten

Dietetics

Dietary regimen

Nut-Free, Low-Carb

Calories

310 kcal

Macro nutrients

Protein: 22g, Carbohydrates: 14g, Fat: 19g, Fiber: 5g, Sugars: 2g

Nutritional Information

Minerals

Sodium: 560mg, Calcium: 150mg, Iron: 1.8mg, Potassium: 400mg

Vitamins

Vitamin C: 9mg, Vitamin A: 90mcg, Vitamin B12: 1.1mcg

Preparation

Time Information

Preparation

25 minutes

Cooking

6 minutes

Overall

31 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

Bowl, Knife, Cutting board, Spoon

Appliances

Food processor, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Everyday, Game Day

Origin

Source

Platform

instagram

Original Creator

@shredhappens

Origin

Cuisine

Mexican-American, Tex-Mex

Geographic

United States, North America

Various

Aspect

Texture

Cheesy, Melty, Juicy, Creamy

Flavors

Spicy, Smoky, Zesty, Savory, Garlicky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers (assembled tacos) : 1-2 days (store in an airtight container,best eaten fresh as tortillas may soften), cooked steak : 3-4 days (store in an airtight container), chipotle sauce : 4-5 days (store in an airtight container), pico de gallo : 2-3 days (store in an airtight container,drain excess liquid before storing)