Chipotle Lime Carne Asada Tacos

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Grilled flank steak marinated in smoky chipotle and fresh lime, served in warm corn tortillas with crisp onions and cilantro for vibrant Mexican street tacos. This Mexican recipe, ready in about 30 minutes, pairs flank steak, chipotle peppers in adobo, minced, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 350 cal/serving

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Ingredients

1.5 lbs flank steak
2 chipotle peppers in adobo, minced
1/4 cup lime juice
3 tbsp olive oil
4 garlic cloves, minced
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
12 small corn tortillas
1/2 cup white onion, finely chopped
1/2 cup fresh cilantro, chopped
for serving lime wedges

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Instructions

Step 1: In a large bowl, whisk together 2 minced chipotle peppers in adobo, 1/4 cup lime juice, 3 tbsp olive oil, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper to create a marinade.
Step 2: Add 1.5 lbs flank steak to the marinade, coating thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.
Step 3: Preheat grill or grill pan to medium-high heat. Remove steak from marinade and grill for 5-6 minutes per side until medium-rare and charred at edges.
Step 4: Transfer steak to a cutting board and rest for 10 minutes, then thinly slice against the grain.
Step 5: Warm 12 small corn tortillas on the grill or skillet. Assemble tacos by layering sliced steak, 1/2 cup finely chopped white onion, and 1/2 cup chopped fresh cilantro. Serve with lime wedges for squeezing.