Name: Chipotle Citrus Steak Tacos
Yield: 4
Ingredients: 2 pound flap or flank steak; 1 tablespoon kosher salt; 1 yellow onion, sliced; 2 red bell peppers, sliced; 2 tablespoons chipotle peppers in adobo sauce; 1 teaspoon ground cumin; 2 tablespoons coconut aminos or tamari; ¼ cup freshly squeezed orange juice; ½ cup beef broth; 1 cup mayonnaise; 2 tablespoons chipotle peppers in adobo sauce; ¼ cup freshly squeezed orange juice; 1 teaspoon honey; ½ teaspoon kosher salt; Corn or flour tortillas; Guacamole; Pickled red onions

These Chipotle Citrus Steak Tacos are an easy, flavor-packed dinner that will make taco night your new favorite night of the week. Tender steak is slow-cooked with smoky chipotle peppers and bright citrus to create incredibly flavorful, juicy shredded steak that’s perfect for piling into warm tortillas.

The combination of smoky, spicy, and fresh flavors makes these tacos anything but ordinary. The chipotle adds a deep, subtle heat while orange and lime bring a bright citrusy balance that keeps every bite fresh and delicious.

Whether you’re looking for an easy weeknight dinner, a meal prep recipe, or a crowd-pleasing taco recipe for entertaining, these Chipotle Citrus Steak Tacos are guaranteed to be a favorite. Serve them with your favorite toppings like guacamole, pickled onions and a drizzle of creamy chipotle citrus sauce for the ultimate taco night spread.

Simple ingredients, bold flavors, and a recipe everyone will ask you to make again. These tacos are a must-save for your next dinner.

For the shredded steak:

2 pound flap or flank steak
1 tablespoon kosher salt
1 yellow onion, sliced
2 red bell peppers, sliced
2 tablespoons chipotle peppers in adobo sauce
1 teaspoon ground cumin
2 tablespoons coconut aminos or tamari
¼ cup freshly squeezed orange juice
½ cup beef broth

for the creamy chipotle citrus drizzle:

1 cup mayonnaise
2 tablespoons chipotle peppers in adobo sauce
¼ cup freshly squeezed orange juice
1 teaspoon honey
½ teaspoon kosher salt

for serving:

Corn or flour tortillas
Guacamole
Pickled red onions

Method:

Cut the steak into 4 large equal pieces. Pat the steak dry with a paper towel. Season generously with salt (I use a hefty tablespoon).
Make the steak marinade: add 2 tablespoons of canned chilies in adobo, the cumin, coconut aminos, orange juice and beef broth to a blender and blend until well combined.
Add ½ of the chipotle citrus marinade. Add the steak, bell peppers, onion and pour the remaining sauce over everything. Seal the instant pot and pressure cook on high for 1 hour.
While the steak is cooking, make the creamy chipotle citrus sauce. In a blender, add all the sauce ingredients to a blender and blend until fully combined, about 30 seconds and set aside.
Once the steak is finished cooking, carefully release the pressure by turning the valve to vent. Let the steam release entirely before opening the instant pot.
Shred the steak using two forks. Serve in warm tortillas with a dollop of guacamole, pickled red onion and a drizzle of creamy chipotle sauce.

Chipotle Citrus Steak Tacos