It’s 6pm, you’re tired, and everyone’s hungry. These Steak Tacos with Chipotle Crema are the perfect solution for your busy night. They bring big, bold flavors to your table fast. You get tender steak and smoky cream in every bite.
This recipe is a lifesaver for summer evenings. It feels like a restaurant meal but stays simple. You can have these Steak Tacos with Chipotle Crema ready in just 30 minutes. Your family will love the fresh, bright taste of the lime and cilantro.
Why This Recipe Is a Winner
This dish is ready in 30 minutes flat. It is perfect for warm summer nights on the patio. The marinade makes the flank steak incredibly tender and juicy. You get that amazing grilled flavor without much effort at all.
The chipotle crema adds a smoky, creamy finish. It balances the bright lime and fresh onion perfectly. This is a crowd-pleasing meal that kids and adults both enjoy. You can even prep the sauce ahead of time.
Easy Cooking Steps
Making these tacos is a breeze for any home cook. You start by letting the steak soak up a simple marinade. While it rests, you whisk together the three-ingredient crema. A quick sear in a hot pan does the rest. Even beginners can master this juicy steak technique easily.
Simple Ingredients
Most of these items are pantry staples you likely have now. Fresh lime and cilantro make the flavors pop.
- 1 lb flank steak
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 small corn tortillas
- 1/2 cup Mexican crema
- 1 tablespoon chipotle peppers in adobo sauce, minced
- 1 teaspoon lime zest
- 1/2 cup white onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Step-by-Step
- Combine olive oil, lime juice, minced garlic, cumin, chili powder, salt, and pepper in a bowl to create the marinade.
- Place steak in a shallow dish and coat thoroughly with marinade; allow to rest for 30 minutes.
- In a small mixing bowl, whisk together Mexican crema, minced chipotle peppers, and lime zest until integrated.
- Heat a cast-iron skillet or grill to high heat.
- Sear the steak for 4 to 5 minutes per side until an internal temperature of 135°F (57°C) is reached for medium-rare.
- Remove steak from heat and allow to rest on a cutting board for 10 minutes.
- Slice steak against the grain into thin strips.
- Warm tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
- Distribute steak evenly among tortillas.
- Top with diced onion, cilantro, and a drizzle of the chipotle crema.
- Serve immediately with lime wedges.
Best Ways to Enjoy It
Serve these tacos warm with extra lime wedges on the side. They pair beautifully with a simple side of black beans. You could also serve them with grilled corn on the cob. It is a fantastic meal for a casual backyard gathering.
Keep It Fresh
Store leftover steak in an airtight container for three days. Keep the chipotle crema in a separate jar in the fridge. To reheat, warm the steak quickly in a hot skillet. Reheat the tortillas just before eating so they stay soft. This makes a great next-day lunch for work.
Tips for Best Results
- Don’t skip resting the steak after cooking to keep it juicy.
- Avoid overcooking the flank steak or it may become tough.
- Substitute Greek yogurt for crema for a lighter, tangier sauce.
- Whisk the crema a day early to save time at dinner.
- Add a handful of fresh summer corn for extra crunch.
- Slice the meat against the grain for the most tender bite.
Ways to Switch It Up
- Swap the flank steak for chicken thighs for a budget-friendly twist.
- Use flour tortillas if you prefer a softer, chewier base.
- Add extra chipotle peppers if you want a spicy kick.
- Make it dairy-free by using a cashew-based cream for the drizzle.
Common Questions
How do I know when the steak is done?
Use a meat thermometer to check for 135°F for medium-rare. The steak will continue to rise in temperature while it rests. This ensures it stays perfectly tender and pink inside.
Can I use a different cut of beef?
Yes, skirt steak works wonderfully as a substitute for flank steak. It has a similar texture and takes the marinade well. Just be sure to slice it thinly across the grain.
Will kids eat this?
Most kids love the mild flavor of the grilled steak. You can serve the chipotle crema on the side if they are sensitive. It is a very family-friendly and customizable meal.
I hope these Steak Tacos with Chipotle Crema bring a little spark to your weeknight routine. They are such a joy to cook and even better to eat. Enjoy every bite and have a wonderful dinner!
— Alex
Ingredients
- 1 lb flank steak
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 2 cloves garlic , minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 small corn tortillas
- 1/2 cup Mexican crema
- 1 tablespoon chipotle peppers in adobo sauce, minced
- 1 teaspoon lime zest
- 1/2 cup white onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 lime , cut into wedges
Instructions
- Combine olive oil, lime juice, minced garlic, cumin, chili powder, salt, and pepper in a bowl to create the marinade.
- Place steak in a shallow dish and coat thoroughly with marinade; allow to rest for 30 minutes.
- In a small mixing bowl, whisk together Mexican crema, minced chipotle peppers, and lime zest until integrated.
- Heat a cast-iron skillet or grill to high heat.
- Sear the steak for 4 to 5 minutes per side until an internal temperature of 135°F (57°C) is reached for medium-rare.
- Remove steak from heat and allow to rest on a cutting board for 10 minutes.
- Slice steak against the grain into thin strips.
- Warm tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
- Distribute steak evenly among tortillas.
- Top with diced onion, cilantro, and a drizzle of the chipotle crema.
- Serve immediately with lime wedges.
