Steak tacos with tomato-chipotle salsa

SmartPoints® value per serving
Total Time
23 min
15 min
8 min
This recipe is a perfect example of simple cooking that has fabulous flavor. Sprinkle a steak with some pantry spices and put it in a grill pan. While the steak cooks, chop some veggies for a salsa, then serve it all in corn tortillas. It’s a welcome weeknight dinner that your family will ask for often.


Uncooked lean and trimmed beef flank steak

1 pound(s)

Table salt

1 tsp

Chili powder

1½ tsp

Ground cumin

1 tsp

Black pepper

¼ tsp

Uncooked onion(s)

1 medium, cut into 1/4-inch rounds

Olive oil cooking spray

3 spray(s)

Plum tomato(es)

3 medium, diced

Uncooked onion(s)

½ small, finely chopped

Fresh lime juice

1 Tbsp

Canned chipotle peppers in adobo sauce

½ item(s), minced


¼ cup(s), chopped fresh

Corn tortilla(s)

4 item(s), (6-inch), warmed

Fresh lime(s)

1 item(s), cut into wedges


  1. 1 Spray ridged grill pan with nonstick spray and set over medium- high heat. Sprinkle steak with 1/2 teaspoon salt, the chili powder, cumin, and pepper. Sprinkle onion rounds with 1/4 teaspoon salt and lightly spray with olive oil nonstick spray.
  2. 2 Place steak and onion in pan and cook steak, turning once, until instant-read thermometer inserted into side of steak registers 145°F, about 8 minutes. Cook onion, turning once, until softened and lightly browned, about 6 minutes. Transfer steak to cutting board and let stand 5 minutes.
  3. 3 Meanwhile, to make salsa, combine tomatoes, chopped onion, lime juice, chipotle en adobo, cilantro, and remaining 1/4 teaspoon of salt in medium bowl; set aside.
  4. 4 Cut steak into thin slices. Fill tortillas evenly with steak, cooked onion, and salsa. Serve with lime wedges.
  5. Serving size: (1 taco)