Chipotle Steak Tacos

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If you thought you couldn't justify taco night for just two people, try this version that has all of the flavor, none of the labor. A can of chipotle in adobo makes the perfect quick spicy, smoky, savory marinade for grilled flank steak, sliced thin and piled into soft, warm corn tortillas with chargrilled green onions, store-bought sliced cabbage, torn cilantro, a spritz of lime, and a ten-second homemade avocado crema made from whizzing up an avocado with some sour cream.

All I can see is AWESOME, the flavors are so good together but be careful with the chipolte as they can be hot. My DH kept wanting to add just one more but I held firm at one and it was just right. This goes together so easy, cooks on the grill quickly and made for one lovely dinner. The only thing I did change was used flour tortillas as that's what I had on hand. Made for Spring PAC 2012

Nutritional content may vary because of variations in portion size or recipes, changes in growing seasons, or differences in the sources of our ingredients. We may update this chart from time to time.

If you measure a recipe only in terms of how great the reward is for how little effort, that would make this one of the best taco recipes on our site. It’s proof that you don’t need a billion ingredients or a whole day’s worth of cooking time in order to make some authentic, taqueria-style tacos at home on short notice and with ingredients you probably already have in your pantry.