Smoky Street Tacos with Chipotle Crema

Allergens

Dairy (sour cream), Gluten (corn tortillas)

Ingredients

• 12 corn tortillas 2 pounds beef flank steak or chicken breast, thinly sliced 1 large white onion, thinly sliced 2 cups shredded lettuce 2 ripe avocados, diced 1 cup crumbled cotija cheese 1 lime, cut into wedges Salt and pepper, to taste

Instructions

1. In a large bowl, season the thinly sliced beef or chicken with salt and pepper to taste. Set aside.
2. Heat a cast iron skillet over high heat until smoking. Add the seasoned meat in a single layer and cook for 2 3 minutes per side, or until cooked through. Transfer to a cutting board and let rest.
3. In the same skillet, add half of the onion slices and cook until slightly charred and softened, about 3 4 minutes. Remove from heat and set aside.
4. Prepare the Chipotle Crema: In a small bowl, combine sour cream, minced chipotle peppers in adobo sauce, lime juice, salt, and pepper to taste. Mix well and set aside.
5. To assemble the tacos, warm the corn tortillas on the skillet for a few seconds on each side.
6. Add cooked meat, charred onions, lettuce, avocado, cotija cheese, and a drizzle of Chipotle Crema to each tortilla. Serve with lime wedges on the side.

Chef’s Insight

To achieve the perfect char on the tortillas, keep them close together in the skillet to maintain heat.

Notes

Adjust the spiciness of the Chipotle Crema according to your preference by adding more or fewer chipotle peppers.