Adobo Beef Tacos with Pickled Red Onions




Adobo Beef Tacos with Pickled Red Onions

Adobo Beef Tacos with Pickled Red Onions
Total Recipe Time:  35 to 40 minutesMarinade Time:  15 minutes to 2 hours
Makes 8 servings


2 beef Flat Iron Steaks (about 8 ounces each)8 small corn tortillas (6 to 7-inch diameter), warmed1 cup crumbled queso fresco Chopped fresh cilantroPickled Red Onions:1 cup thinly sliced red onion1/3 cup white wine vinegar1 teaspoon salt2 tablespoons honeySeasoning:1 tablespoon smoked paprika2 teaspoons adobo seasoning1 teaspoon ground chipotle chili powder


  1. Combine Pickled Red Onions ingredients in medium bowl; stir well. Cover and refrigerate while preparing beef.
  2. Combine seasoning ingredients in small bowl; press evenly onto beef steaks. Cover and refrigerate 15 minutes to 2 hours.
  3. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning ocasionally.
  4. Meanwhile, drain pickled onions well. Carve steaks into thin strips. Top tortillas evenly with steak, queso fresco and pickled onions. Sprinkle with cilantro, as desired.


Queso fresco is a white, slightly salty fresh Mexican cheese with a moist, crumbly texture. An equal amount of shredded Monterey Jack cheese may be substituted for queso fresco.Cook's Tip:  Regular sweet or hot paprika may be substituted for smoked paprika , but there will be no smoky flavor.Cook's Tip:  Adobo seasoning is a spice blend used in Latin American cooking and usually contains garlic, onion, black pepper, salt, oregano, cumin and ground red pepper. If unavailable, 1 teaspoon seasoned salt, 1/4 teaspoon garlic powder and 1/8 teaspoon dried oregano leaves, crushed, may be substituted.Cook's Tip:  One tablespoon chopped chipotle pepper in adobo sauce or chili powder may be substituted for ground chipotle pepper, but there will be no smoky flavor.Cook's Tip:  Pickled onions may be prepared ahead and refrigerated as long as overnight, if desired.Cook's Tip:  Use the internet to easily locate ethnic or hard-to-find foods when specialty markets are not nearby as many ingredients may be available via mail order.
Nutrition information per serving: 212 calories; 9 g fat (4 g saturated fat; 3 g monounsaturated fat); 45 mg cholesterol; 406 mg sodium; 17 g carbohydrate; 2 g fiber; 16 g protein; 2.1 mg niacin; 0.3 mg vitamin B6; 2.6 mcg vitamin B12; 1.8 mg iron; 17.8 mcg selenium; 4.7 mg zinc.This recipe is an excellent source of protein, vitamin B12, selenium and zinc; and a good source of niacin, vitamin B6 and iron.
© Cattlemen's Beef Board and American National CattleWomen, Inc.


This recipe has no reviews yet.

Rate this Recipe

Funded in part by The Beef Checkoff, © 2016 Cattlemens Beef Board. Internal links within this website are funded and maintained by the Beef Checkoff. All other outgoing links are to websites maintained by third parties. Read more >