Sirloin Steak Tacos with Chipotle Crema
Steak tacos with chipotle cream sauce are a bold and flavorful twist on a classic favorite. Juicy, spice-rubbed steak is seared to perfection, then sliced and piled onto warm tortillas. Whether you're making them for a weeknight dinner or a festive gathering, these steak tacos are sure to be a crowd-pleaser!
Ingredients
Steak Tacos
- 1½ pounds sirloin steak can substitute flank or skirt steak or use leftover steak
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2-3 tablespoons olive oil, divided, to rub the steak and grease the skillet or grill
- 8 tortillas, corn or flour
- 2 cups shredded romaine lettuce
Chipotle Crema
- 2-3 chipotles in adobo sauce, see notes about spiciness level
- ⅓ cup Mexican crema
- 2 tablespoons lime juice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 bunch of cilantro, roughly chopped, divided, save a small amount to add to the tacos
Optional suggested toppings for serving
- sliced avocados
- queso fresco cheese
- pico de gallo, or salsa
- pickled jalapenos
- pickled red onions
- lime wedges
Instructions
- Prepare the Steak: In a small bowl, mix the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Pat the steak dry, then rub it with olive oil and coat it evenly with the spice mixture. Let it rest for at least 20 minutes or refrigerate for up to 24 hours for a deeper flavor.
- Make the Chipotle Crema: In a blender or food processor, combine the chipotles in adobo, Mexican crema, lime juice, onion powder, garlic powder, and cilantro. Blend until smooth. Taste and adjust seasoning as needed. Refrigerate until ready to serve.
- Cook the Steak: Heat a large skillet or grill over medium-high heat. Add a bit of oil if needed, then sear the steak for 3-4 minutes per side (for medium-rare) or until it reaches your desired doneness. Remove from heat and let it rest for 5-10 minutes before slicing against the grain into thin strips.
- Warm the Tortillas: Heat tortillas over an open flame, on a dry skillet, or in the oven until warm and slightly charred.
- Assemble the Tacos: Place slices of steak onto each tortilla. Drizzle with chipotle crema and top with romaine lettuce. Add optional suggested toppings: avocado slices, queso fresco, pico de gallo, pickled jalapenos, and pickled red onions.
- Serve: Garnish with fresh cilantro and optional lime wedges on the side. Enjoy!
Notes
- Let the steak rest before slicing. This keeps it juicy and tender.
- Slice against the grain. It makes each bite more tender (a little chef’s trick worth remembering).
- Warm the tortillas. A quick char in a skillet or over a flame adds flavor and prevents cracking.
- Adjust the crema spice. Use one chipotle for mild heat or more for extra kick.
- Don’t drench the tacos. Drizzle crema lightly and serve extra on the side for those who want more.
- Plan for leftovers. These tacos are just as delicious repurposed into bowls, quesadillas, or nachos the next day.
Nutrition
Calories: 384kcalCarbohydrates: 22gProtein: 42gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 114mgSodium: 1600mgPotassium: 756mgFiber: 3gSugar: 2gVitamin A: 1193IUVitamin C: 3mgCalcium: 153mgIron: 5mg
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