Chipotle Orange Steak Tacos with Cilantro-Lime Rice
The magic of these tacos begins with contrast. Smoky chipotle peppers blend seamlessly with fresh orange juice, delivering a sauce that is rich, slightly sweet, and warmly spiced. The citrus notes cut through the richness of the steak, while the honey softens the heat just enough to keep each bite balanced and crave-worthy.
Equipment
Ingredients
For the Cilantro Lime Rice:
- 1 1/2 cups long-grain white rice
- 3 cups water or chicken broth
- 1 tablespoon olive oil
- 1 teaspoon salt
- Zest of 1 lime
- 2 tablespoons fresh lime juice
- 1/3 cup chopped fresh cilantro
For the Tacos:
- 2 pounds skirt steak
- 1 large red bell pepper halved and seeded
- 1 large poblano pepper halved and seeded
- 1 large red onion cut into wedges
- 4 cups thinly sliced purple cabbage
- 3 tablespoons olive oil divided
- Salt to taste
- 4 green onions sliced
- 12 to 16 small flour or corn tortillas
- 6 ounces queso fresco crumbled
For the Chipotle Orange Sauce:
- 1/2 cup fresh orange juice
- 2 teaspoons orange zest
- 1 7-ounce can chipotle peppers in adobo sauce
- 2 tablespoons honey
- 1/2 cup neutral cooking oil
- Salt to taste
Instructions
- In a medium saucepan, combine rice, water or broth, olive oil, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
- Remove from heat and let sit covered for 5 minutes. Fluff and stir in lime zest, lime juice, and cilantro.
- Preheat oven to 425°F. Arrange peppers and onion on a baking sheet, drizzle with 2 tablespoons olive oil, season with salt, and roast 25 to 30 minutes.
- Toss cabbage with remaining olive oil and salt on a separate sheet and roast about 20 minutes.
- Blend orange juice, zest, chipotle peppers with sauce, and honey until smooth. Slowly drizzle in oil while blending until creamy. Season with salt.
- Season steak with salt and cook in a hot skillet 3 to 4 minutes per side. Rest 5 minutes and slice against the grain.
- Warm tortillas in a dry skillet or over flame.
- Assemble tacos with rice, roasted vegetables, steak, chipotle orange sauce, queso fresco, and green onions. Serve warm.
Notes:
- Adjust chipotle quantity to control heat level.
- Flank steak may be substituted for skirt steak.
- Components can be prepared ahead and assembled just before serving.
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