Chipotle Orange Steak Tacos
Air-fried flank steak coated with smoky chipotle, chili powder and fresh orange zest, then thinly sliced and served in warm corn tortillas with avocado, onion, cilantro and salsa.
Equipment
- Fine grater
- Knife
- Mixing bowl
- Tongs
Ingredients
For the Chipotle Steak
- 1 pound flank steak approximately ¾ inch thick
- 1 tablespoon chili powder
- 2 teaspoons chipotle chile powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- Finely grated zest of 1 orange
- 1 tablespoon vegetable oil
For the Tacos
- 8 small corn tortillas
- 1 medium avocado thinly sliced
- ½ medium white onion finely diced
- ½ cup fresh cilantro leaves
- ½ cup salsa
- 1 lime cut into wedges
Instructions
- Remove the steak from the refrigerator approximately 20 minutes before cooking.
- Combine the chili powder, chipotle chile powder, garlic powder, salt and orange zest in a small bowl.
- Pat the steak dry with paper towels.
- Rub the spice mixture evenly over both sides of the steak.
- Drizzle the vegetable oil over the steak and turn it until evenly coated.
- Preheat the air fryer to 200°C (400°F) for 3 minutes.
- Place the steak in the air-fryer basket without folding or overcrowding it.
- Air-fry for approximately 8 to 12 minutes, turning halfway through.
- Check the thickest part with an instant-read thermometer.
- Cook until the steak reaches at least 63°C (145°F).
- Transfer the steak to a clean cutting board.
- Let it rest for 10 minutes.
- Warm the corn tortillas according to the package directions.
- Slice the steak thinly across the grain.
- Divide the steak among the tortillas.
- Top with avocado, white onion, cilantro and salsa.
- Serve 2 tacos per person with lime wedges.
Notes & Wine Advice
Serving Suggestions
Serve these tacos with lime wedges, salsa and a fresh cabbage salad. For a larger main course, add black beans, grilled corn or Mexican-style rice.Recipe Notes
The original recipe did not specify quantities for the tortillas or toppings. Eight tortillas, one avocado, half an onion, cilantro and salsa have been added to create four measurable servings and support a more realistic nutrition estimate. Slice the steak across the grain after resting. Cutting across the visible muscle fibers shortens them and makes flank steak noticeably more tender. If the steak is too large to lie flat in the basket, cut it into two pieces rather than folding it.Food Safety
The source instructed cooking the steak to medium-rare but did not provide a temperature. For food safety, cook whole-cut beef to at least 63°C (145°F) and allow it to rest before slicing. Cooking time varies with the steak’s thickness, starting temperature and the air-fryer model, so use a thermometer rather than relying only on time.Dietary Information
This recipe can suit dairy-free, egg-free, gluten-free, high-protein, lactose-free, nut-free, soy-free and wheat-freeNutrition Information
The nutrition estimate includes two corn tortillas, one-quarter of the steak and proportional amounts of avocado, onion, cilantro, salsa and oil. Sodium varies according to the salsa, tortillas and amount of seasoning that remains on the cooked steak.Variations
Skirt steak can replace flank steak, although thinner pieces may cook more quickly. For less heat, reduce the chipotle powder to 1 teaspoon. For extra freshness, add shredded cabbage, chopped tomato or pickled red onion.Storage
Refrigerate the steak and toppings separately within 2 hours of cooking. Store the steak in a covered container for up to 3 days and reheat it to 74°C (165°F). Assemble the tacos immediately before serving so the tortillas do not become soggy.Wine Advice
Pair the smoky chipotle steak with a fruit-forward Tempranillo. Its ripe red-fruit flavors, moderate acidity and subtle spice complement the toasted chili and orange zest without overwhelming the tacos. Serve at approximately 15–17°C.Nutrition values
Serving: 2 tacos | Calories: 430 kcal | Carbohydrates: 34 g | Protein: 29 g | Fat: 21 g | Saturated Fat: 6 g | Sodium: 720 mg | Sugar: 3 g