These Chipotle Steak Tacos are made with tender sirloin steak, warm spices, and of course a generous squeeze of tangy lime juice for the perfect finish. The steak is marinated so it comes out juicy and flavorful without a ton of effort and, in addition to these tacos, can easily be used for salads, burritos, and more!
Why You’ll Love These Chipotle Steak Tacos
- Easy – these tacos come together relatively easy without a ton of work. You’ll need to make a quick marinade for the steak and then cook for just a few minutes on the stovetop.
- Delicious – these tacos may be simple but they are packed with flavor. The marinade makes sure that the steak is not only tender and juicy but also flavorful even without a ton of time marinade time.
- Great for meal prep – the steak cooks quickly, stores well, and reheats well! You can easily double or triple it, and keep leftovers on hand for quick meals throughout the week.
Watch How to Make This Recipe
More Reader Favorite Steak Recipes
- Garlic Butter Steak Bites
- Sheet Pan Steak Fajitas
- Whole30 Pepper Steak Stir-Fry
- Philly Cheesesteak Skillet
- One Skillet Beef Tips with Peppers and Onions
- Healthy Beef and Broccoli Stir Fry
Recipe Ingredients
Steak: you’ll need 1 ½ pounds of top sirloin steak cut into small pieces roughly ½ inch in size.
Seasonings: kosher salt, cumin, dried oregano, paprika, garlic powder, onion powder, and chipotle powder create are all added to the marinade and give the steak so much flavor.
Lime Juice: this helps to tenderize the steak and adds a delicious bright lime flavor.
Avocado Oil: this is my go-to oil for searing the steak but olive oil or another neutral oil would also work.
Tortillas: I like flour tortillas for these steak tacos but go with your favorite! Corn tortillas or gluten and grain free tortillas would also be great options.
Toppings: we’ll get into all of my favorite topping options later in the post but lettuce, tomato, and cilantro are always a great starting point.
Helpful Kitchen Tools
- Mixing Bowl
- Measuring Spoons
- Citrus Juicer
- Cast Iron Skillet
- Tongs
How to Make Steak Tacos
Step One: Add the steak cubes, spices, and lime juice to a large mixing bowl. Toss until the steak is well coated, and set the mixture aside for 30 minutes.
Step Two: Heat a large cast iron skillet over medium-high heat. Once hot, add one tablespoon of oil. Then, add half the steak, and cook it for 1 to 2 minutes, searing both sides. Remove the seared steak from the pan, and repeat with the remaining meat.
Step Three: Once the second half of the steak is cooked, add the first half and any juices back to the skillet. Toss to combine and coat the meat, and remove the skillet from the heat.
Step Four: Add the chipotle steak taco meat to your favorite recipes, and enjoy warm!
My Favorite Topping Ideas
There are so many ways to top your tacos so feel free to get creative. Here are a few of my favorite options:
- Romaine Lettuce
- Pickled Red Onions
- Pico de Gallo
- Avocado Slices or Guacamole
- Greek Yogurt or Sour Cream
- Crumbled Cotija Cheese
- Chopped Cilantro
- Lime Wedges
More Ways to Serve
Not a fan of tacos, or just looking to switch things up a bit? No worries! There are a few different ways to serve the marinated steak in this recipe. Here are a few great options:
- Burrito Bowls: start with a base of cilantro lime rice. Then, add the chipotle steak and all of your favorite burrito bowl toppings. Try making a batch avocado corn salsa for the bowls!
- Taco Salads: of course a taco salad is always a great option. Start with your favorite greens, add the seared steak and all of your favorite salad toppings. Try using this jalapeño ranch as the dressing!
- Lettuce Wraps: swap flour or corn tortillas for butter or romaine lettuce leaves for an easy lettuce wrap option.
How to Store and Reheat
- Store any leftover meat in an airtight container in the fridge for up to 3 to 4 days.
- Freeze the marinated steak for up to 6 months, and thaw it in the fridge overnight when you’re ready to cook and serve.
- Reheat any leftover steak in a hot skillet until warmed through or in the microwave for 30 seconds at a time until heated through.
More Delicious Taco Recipes
- Salmon Tacos
- Ground Turkey Tacos
- Ground Chicken Tacos
- Easy Ground Beef Tacos
- Cod Fish Tacos with Cabbage Slaw
- Roasted Chipotle Cauliflower Tacos
I hope you give this Chipotle Steak Taco Recipe a try! It’s delicious and quick to make! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.
PrintChipotle Steak Tacos
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Ingredients
- 1 1/2 pounds top sirloin steak, cut into small pieces – around 1/2 inch cubes
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chipotle powder
- juice of 1 lime
- avocado oil, for cooking
For the Tacos
- flour tortillas
- romaine lettuce, thinly sliced
- pickled red onions
- pico de Gallo
- greek yogurt or sour cream
- crumbled cotija
- chopped cilantro
- lime wedges
Instructions
- Add the steak cubes, spices, and lime juice to a large mixing bowl and toss until the steak is well coated. Set aside for 30 minutes.
- Heat a large cast iron skillet over medium-high heat. Once hot, add 1 tablespoon of oil to the skillet. Add half of the steak to the skillet and cook for 1-2 minutes, searing on both sides. Remove the seared steak from the pan and repeat with the other half of remaining steak.
- Once the second batch of steak has been cooked, add the other cooked half and any juices back to the skillet. Toss until everything is well combined and then remove the skillet from the heat.
- Assemble the tacos on the tortillas with all of your favorite toppings and enjoy!
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eat