Chipotle Style Steak Taco Bowls
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The Defined Dish · by Alex★ 5.0 (6)

Chipotle Style Steak Taco Bowls

NUTRITION · PER SERVING—
CAL 40%·PRO 75%
CARBS 28G14% OF CAL
11G FIBER0G ADDED0G INTRINSIC7G OTHER10G TOTAL SUGAR
FAT 64G71% OF CAL
14G SAT49G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Taco-seasoned steak cooked low and slow, served in bowls with lettuce, cabbage, avocado, and a cilantro-lime dressing. Fresh and flavorful with plenty of toppings.

mainmexicanbowlbeefdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 4 tbsp avocado oil (divided)
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tbsp chipotle chili powder
  • 1 tsp. ground cumin
  • 2 tbsp fresh lime juice (about 1 lime)
  • ¼ cup salsa verde
  • ¼ cup beef broth
  • 2 lb. skirt steak or flap steak - trimmed of excess fat and patted dry
  • 1 tsp. kosher salt
  • ½ tsp black pepper
  • ½ cup toasted pepitas
  • 1 jalapeño seeds removed for less heat
  • 4 scallions - white and green parts (roughly chopped)
  • 3 cloves garlic - peeled
  • 1 ½ cups packed cilantro - roughly chopped (plus more for garnish)
  • 2 Tbsp. red wine vinegar
  • 3 Tbsp. fresh lime juice - about the juice of one lime
  • 3 Tbsp. fresh orange juice - about the juice of half an orange
  • 1/4 cup extra virgin olive oil
  • 2-3 Tbsp. warm water - plus more as needed
  • 2 Tbsp. avocado oil
  • 1 small white onion - sliced thin
  • 3 bell peppers (red, orange, and yellow - de-ribbed and sliced thin)
  • 2 Tbsp. fresh lime juice
  • ½ tsp. Kosher salt
  • 1 large head romaine - chopped
  • 6 cups finely shredded red and green cabbage
  • 1 large shallot - very thinly sliced
  • ¼ cup toasted pepitas
  • 2 avocados - diced
  • Lime wedges
  • Pickled onions - optional
PREP
—
SODIUM
705MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.