These Chipotle Steak Tacos bring bold flavors to your table, featuring juicy steak marinated in our Juan Grande Chipotle Premium Steak Sauce, topped with a creamy avocado mayo and zesty cilantro-lime sauce. Perfect for any season, these tacos are a guaranteed crowd-pleaser!
Juan Grande Chipotle Steak Tacos with Avocado Mayo
Juan Grande Chipotle Steak Tacos with Avocado Mayo
John Paul
4
15 minutes
15 minutes
453
Mexican
Steak
These Chipotle Cilantro Lime Steak Tacos bring bold flavors to your table, featuring juicy steak marinated in Chipotle Premium Steak Sauce, topped with a creamy avocado mayo and zesty cilantro-lime sauce made with our signature Chipotle Steak sauce. Perfect for any season, these tacos are a guaranteed crowd-pleaser!
Ingredients
1 pound flank steak, trimmed
1/4 cup Chipotle Premium Steak Sauce
2 tablespoons Chipotle Premium Steak Sauce
2 tablespoons honey
1/4 cup avocado mayo
1/4 cup sour cream
1/4 cup fresh cilantro, chopped
2 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper
8 small corn tortillas
1/2 cup fresh cilantro, for garnish
1 lime cut into wedges
Directions
In a small bowl, combine the ¼c Chipotle Premium Steak Sauce and honey. Mix well until combined.
Place the trimmed flank steak in a resealable plastic bag or shallow dish. Pour the Chipotle and honey mixture over the steak, ensuring it's well coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
While the steak is marinating, prepare the avocado mayo sauce. In a bowl, mix together the 2tbsp Juan Grande Premium Steak Sauce, avocado mayo, sour cream, chopped cilantro, lime juice, salt, and black pepper. Stir until smooth and well combined. Set aside.
After marinating, preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and let any excess drip off.
Grill the flank steak for about 4-6 minutes on each side, or until the internal temperature reaches 135°F for medium-rare. Adjust cooking time to your preferred doneness. Remove the steak from the grill and let it rest for 5 minutes before slicing.
While the steak rests, warm the corn tortillas on the grill for about 30 seconds on each side, or until soft and pliable.
Slice the rested steak against the grain into thin strips. To assemble the tacos, place a few slices of steak on each tortilla, drizzle with the avocado mayo sauce, and sprinkle with additional chopped cilantro. Serve with lime wedges on the side.
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