Chipotle Steak Tacos, Chips and Guacamole, Lemon Sparkling Water, Dates
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Calories: 855kcal
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
- pinch Salt
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
- 1/2 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
- Salt
- 1 oz Tortilla chips
Tacos
- 4 Soft taco shells
- 1/2 cup Oaxaca cheese shredded
- 1/4 cup Yellow onion finely diced
- 1/4 cup Fresh cilantro chopped
- 2 wedges Lime for serving
Dates
- 4 Dates 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 seasoning mixture.
- Preheat a cast iron skillet or grill over high heat until very hot. Sear the steak on both sides until nicely browned. Lower the heat and cook to 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.
Nutrition
Calories: 855kcal | Carbohydrates: 63g | Protein: 48g | Fat: 49g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 2262mg | Potassium: 1325mg | Fiber: 14g | Sugar: 17g | Vitamin A: 758IU | Vitamin C: 48mg | Calcium: 225mg | Iron: 5mg
Chipotle Steak Tacos, Chips and Guacamole, Lemon Sparkling Water, Dates
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
- pinch Salt
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
- 1/2 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
- Salt
- 1 oz Tortilla chips
Tacos
- 4 Soft taco shells
- 1/2 cup Oaxaca cheese shredded
- 1/4 cup Yellow onion finely diced
- 1/4 cup Fresh cilantro chopped
- 2 wedges Lime for serving
Dates
- 4 Dates 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 seasoning mixture.
- Preheat a cast iron skillet or grill over high heat until very hot. Sear the steak on both sides until nicely browned. Lower the heat and cook to 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.
Nutrition
Calories: 855kcalCarbohydrates: 63gProtein: 48gFat: 49gSaturated Fat: 19gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 92mgSodium: 2262mgPotassium: 1325mgFiber: 14gSugar: 17gVitamin A: 758IUVitamin C: 48mgCalcium: 225mgIron: 5mg
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