Chipotle Steak Tacos, Chips and Guacamole, Lemon Sparkling Water, Dates

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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 744kcal

Ingredients

Greek Yogurt Chipotle Sauce

  • 1/3 cup Greek yogurt
  • 2 tsp Chipotle sauce
  • 2 tsp Adobo sauce
  • 1 tsp Lime juice
  • 1 tsp Honey

Steak & Dry Rub

  • 8 oz Sirloin steak
  • 1/2 tsp Chili powder
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Ground cumin
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/8 tsp Salt
  • 1/4 tsp Black pepper
  • 1 tsp Extra-virgin olive oil

Guacamole

  • 1 Avocado ripe
  • 1 TBSP Red onion finely diced
  • 1 TBSP Fresh cilantro chopped
  • 1 tsp Lime juice
  • 1/2 tsp Garlic powder
  • 1/2 tsp Ground cumin
  • 1 oz Tortilla chips

Tacos

  • 4 Soft taco shells
  • 1/4 cup Oaxaca cheese shredded
  • 1/4 cup Yellow onion finely diced
  • 1/4 cup Fresh cilantro chopped
  • 2 wedges Lime for serving

Dates

  • 4 Date pitted

Lemon Sparkling Water

  • 24 oz Sparkling water
  • 1 Lemon sliced
  • Ice cubes if desired
US Customary - Metric

Instructions

  • Prepare the ingredients as instructed.
  • Make the chipotle sauce: In a small bowl, whisk together the Greek yogurt, chipotle sauce, adobo sauce, lime juice, honey, and pinch of salt. Refrigerate until ready to serve.
  • Season the steak: Pat the steak dry with paper towels. In a small bowl, combine chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Rub the steak with olive oil, then coat it evenly with the seasoning mixture.
  • Preheat a grill over medium heat. Grill the steak on both sides to the desired internal temperature. Let rest 2-3 minutes before slicing thin against the grain.
  • Prepare the guacamole: Mash the avocado in a bowl. Stir in red onion, cilantro, lime juice, garlic powder, cumin, and salt. Set aside.
  • Warm the tortillas in a dry skillet for about 20–30 seconds per side.
  • Assemble the tacos: Fill the taco shells with steak, Oaxaca cheese, onion, and cilantro. Drizzle generously with the Greek yogurt chipotle sauce.
  • Prepare the lemon sparkling water: Place lemon slices in sparkling water.
  • Serve tacos with tortilla chips, guacamole, lime wedges, dates, and lemon sparkling water.

Notes

Steak Internal Temperatures:
Rare: 115 - 120°F (46 - 48°C)
Medium Rare: 120 - 125°F (51 - 54°C)
Medium: 130 - 140°F (57 - 60°C)
Medium Well: 145 - 150°F (62 - 65°C)
Well Done:160°F + (71°C)

Nutrition

Calories: 744kcal | Carbohydrates: 61g | Protein: 41g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 1562mg | Potassium: 1308mg | Fiber: 13g | Sugar: 17g | Vitamin A: 744IU | Vitamin C: 43mg | Calcium: 203mg | Iron: 5mg

Chipotle Steak Tacos, Chips and Guacamole, Lemon Sparkling Water, Dates

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
Calories 744 kcal

Ingredients
 
 

Greek Yogurt Chipotle Sauce

  • 1/3 cup Greek yogurt
  • 2 tsp Chipotle sauce
  • 2 tsp Adobo sauce
  • 1 tsp Lime juice
  • 1 tsp Honey

Steak & Dry Rub

  • 8 oz Sirloin steak
  • 1/2 tsp Chili powder
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Ground cumin
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/8 tsp Salt
  • 1/4 tsp Black pepper
  • 1 tsp Extra-virgin olive oil

Guacamole

  • 1 Avocado ripe
  • 1 TBSP Red onion finely diced
  • 1 TBSP Fresh cilantro chopped
  • 1 tsp Lime juice
  • 1/2 tsp Garlic powder
  • 1/2 tsp Ground cumin
  • 1 oz Tortilla chips

Tacos

  • 4 Soft taco shells
  • 1/4 cup Oaxaca cheese shredded
  • 1/4 cup Yellow onion finely diced
  • 1/4 cup Fresh cilantro chopped
  • 2 wedges Lime for serving

Dates

  • 4 Date pitted

Lemon Sparkling Water

  • 24 oz Sparkling water
  • 1 Lemon sliced
  • Ice cubes if desired

Instructions
 

  • Prepare the ingredients as instructed.
  • Make the chipotle sauce: In a small bowl, whisk together the Greek yogurt, chipotle sauce, adobo sauce, lime juice, honey, and pinch of salt. Refrigerate until ready to serve.
  • Season the steak: Pat the steak dry with paper towels. In a small bowl, combine chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Rub the steak with olive oil, then coat it evenly with the seasoning mixture.
  • Preheat a grill over medium heat. Grill the steak on both sides to the desired internal temperature. Let rest 2-3 minutes before slicing thin against the grain.
  • Prepare the guacamole: Mash the avocado in a bowl. Stir in red onion, cilantro, lime juice, garlic powder, cumin, and salt. Set aside.
  • Warm the tortillas in a dry skillet for about 20–30 seconds per side.
  • Assemble the tacos: Fill the taco shells with steak, Oaxaca cheese, onion, and cilantro. Drizzle generously with the Greek yogurt chipotle sauce.
  • Prepare the lemon sparkling water: Place lemon slices in sparkling water.
  • Serve tacos with tortilla chips, guacamole, lime wedges, dates, and lemon sparkling water.

Notes

Steak Internal Temperatures:
Rare: 115 - 120°F (46 - 48°C)
Medium Rare: 120 - 125°F (51 - 54°C)
Medium: 130 - 140°F (57 - 60°C)
Medium Well: 145 - 150°F (62 - 65°C)
Well Done:160°F + (71°C)

Nutrition

Calories: 744kcalCarbohydrates: 61gProtein: 41gFat: 40gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 81mgSodium: 1562mgPotassium: 1308mgFiber: 13gSugar: 17gVitamin A: 744IUVitamin C: 43mgCalcium: 203mgIron: 5mg
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