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4 servings


0 hours 15 mins


2 hours 15 mins


2 hours 30 mins

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1 Lb. Skirt Steak
1/4 Cup Patricia and Paul Chipotle Olive Oil
3 Tbsp. Patricia and Paul Espresso Dark Balsamic Vinegar
1 Tbsp. Brown Sugar, packed
2 Tbsp. Worcestershire sauce
1 Tsp. Dijon Mustard
2 Cloves of garlic, finely minced
Kosher salt and freshly ground black pepper


1 Large Avocado, cut into thin slices
Cup Salsa
Sour Cream or Greek Yogurt
1 Bag shredded coleslaw mix
1 Cup shredded carrots
3 Green onions, sliced thin
1/2 Cup Rice wine vinegar
2 Tsps. Sugar
8 Corn tortillas
Lime Wedges


1) In a large bowl, casserole dish or measuring cup, mix the olive oil, balsamic vinegar, brown sugar, Worcestershire, dijon mustard, minced garlic and a large pinch of salt and several grinds of black pepper. Put the meat in a large zip lock bag and add the marinade. Seal the bag and make sure the meat is completely coated in marinade. You can also, just add the meat to the casserole dish or bowl and flip several times to make sure it is coated.  Put in the refrigerator for a couple of hours or up to overnight.  Flip the meat a couple of times while marinating. Bring to room temperature before cooking. Drain off the marinade and put it in a small pot. You are going to boil this to make a sauce. Dry the meat with paper towels before grilling. Season with salt and pepper.

2) Make the shredded coleslaw topping. Mix the carrots, green onions, and coleslaw mix in a large bowl. In a measuring cup, mix the rice wine vinegar and sugar until sugar dissolves. Add to the coleslaw mix and toss. Season with salt and pepper and toss again. Put to the side until ready to serve.

3) Heat your grill to medium high. If you are using a grill pan at home, heat it over a medium high heat. Spray with cooking spray or rub down grates with oil to prevent sticking.

4) Grill the meat on one side until dark brown grill marks form (3-5 minutes) and flip the meat. Cook for another 2-3 minutes for medium. Decrease or increase cooking time to get the temperature you prefer.

5) Remove the meat to a cutting board and let rest, covered with foil, for 10 minutes.

6) While the meat is resting, grill off the tortillas. About 30 seconds to one minute on each side should do it. Place on a plate.

7) Slice the meat against the grain. This is very important to ensure the meat is tender. If you cut with the grain, the meat will be chewy.

8) Serve the meat on the platter. Drizzle with the marinade you have cooked and boiled. Have the coleslaw, avocado, salsa and sour cream or yogurt in bowls ready to add to your tacos. Serve with lime wedges.

NOTES:  There is nothing like tacos in the summer.  These Chipotle Steak Tacos get an amazing flavor boost from a marinade of dark espresso balsamic vinegar and chipotle flavored olive oil from Patricia and Paul– so good!

Note that you can make this right on an outdoor bbq grill or on your stove top using a grill pan.  Both work fine so you can make these year round.

To get started just pull all your marinade ingredients together and add to your choice of a bowl, measuring cup or right in a casserole dish.  If I have room in the fridge, I’ll mix up the marinade right in the casserole dish and add the meat to the dish, toss to be sure everything is covered and put in the fridge.  When space is tight, I’ll mix up the marinade in a measuring cup and then put the meat in a large zip lock bag, add the marinade and seal it shut.  This allows me to shake the bage and make sure the marinade is completely coating the meat.  I’ll flip the meat a few times during the marinating time.

Next I make my super quick and easy coleslaw topping.  Just add the coleslaw, shredded carrots and sliced onions to a large bowl.  Mix the rice wine vinegar and sugar in a measuring cup.  Stir until sugar dissolves and pour over the veggies.  Sprinkle with salt and pepper and toss to coat everything.  Keep in the fridge until ready to serve.  It is the easiest and tastiest taco topping yet.

I put out all the toppings in small bowls and plates to everyone can choose what they want.  My favorites are this slaw, avocado, salsa and lots of lime juice.

One secret ingredient, is taking that marinade and pouring it into a small pot.  You need to boil it for a few minutes to cook out any raw meat juices and to help thicken this glaze.  Taste and adjust seasoning with salt and pepper.  This is perfect drizzled on the cooked meat.

Now, back to the steak.  You can marinate the steak for a couple of hours to overnight.  In a pinch, I’ve let it sit just 30 minutes on the kitchen counter.  It still came out great.  Longer will give you more flavor so plan ahead.

When you take it out of the marinade, put the marinade in a small pot to boil into a sauce.  Heat for about two-three minutes.  Put to the side.

Dry off the meat with paper towels.  This will allow the meat to get a nice crust.  If it is wet, the meat will steam rather than sear and will result in a rubbery texture. Season with salt and pepper.

Heat your grill to medium high heat and spray with cooking spray to help keep the meat from sticking.  Cook the meat for 3-5 minutes on the first side and about 2-3 minutes on the second side for medium.  Remove to a cutting board and cover with foil to rest for 10 minutes.  During that time, grill your corn tortillas for a minute on each side to get some grill marks.  Pile them on a platter next to the condiments.

After 10 minutes, slice your meat into thin slices AGAINST the grain.  This keeps the meat from being chewy.  Do not cut with the grain or the meat will be tough.  Place the meat on a platter and drizzle that reduced marinade over it.

Assemble your tacos and enjoy!

Do you like tacos?  Try some of my other favorite recipes:

Garic and Grapefruit Shrimp Tacos

Shrimp Tacos with Healthy Chipotle Cream

Crispy Fish Tacos

Crispy Avocado Tacos