In this taco recipe, the steak gets a double dose of flavor from a marinade made with mezcal (a smoky spirit) and the sauce from canned chipotle chiles. To get that charred-tortilla look, cook your tortillas over a gas flame or in a dry skillet.


Credit: Photography by Johnny Miller

Recipe Summary test

35 mins


Ingredient Checklist


Instructions Checklist
  • In a medium bowl, whisk the mezcal and adobo sauce. Add the steak and turn to coat. Let marinate at room temperature, turning often, for about 1 hour. 

  • Heat a grill or grill pan over medium-high. Pat the steak dry; season with salt and pepper. Grill for about 5 minutes per side for medium-rare. Transfer to a cutting board. Let rest for 10 minutes, then thinly slice. 

  • Meanwhile, make the gremolata: Finely chop the cilantro, ginger, chile, and garlic together. In a medium bowl, toss the cabbage, lime zest and juice, and oil; season. Build tacos with the tortillas, cabbage, steak, peppers, cheese, and gremolata.

  • Price per serving: $3.11

  • This recipe is featured on the May 2018 cover of Rachael Ray Every Day. Subscribe to the magazine!