Source: Chef Alfredo Oropeza | Category: Entrees, Heart-Smart

“Strip” Steak, Chile and Onion Tacos

The smokiness of chipotle chiles and freshness of green chiles combine to create the authentic flavor of Mexican cuisine.

“Strip” Steak, Chile and Onion Tacos


  • 2 Tbsp canola oil 30 mL

  • 1 clove garlic, chopped
  • 1/2 onion, sliced into strips
  • 4-5 top loin strip steaks, about 16 oz (500 g), sliced into strips
  • 8 pearl or chambray onions 
  • 3 tomatoes, chopped
  • 2 chipotle chiles, chopped
  • 1/2 tsp black pepper 2 mL
  • 2 green chiles, sliced into strips
  • 12 corn tortillas  

  • 1 cup (about 1/2 can) fat-free refried beans 250 mL


  • 1. In sauté pan, heat canola oil over medium-high heat. Add garlic, sliced onion and beef and sauté 5 minutes or until beef reaches desired doneness. Add pearl onions, tomatoes and chipotle chiles. Add green chiles and season with pepper.

  • 2. Warm tortillas, spread refried beans evenly on each, add sautéed mixture and fold into tacos. Serve with guacamole.


6 servings

serving size

2 tacos

nutritional analysis

Per Serving

Total Fat9 g
Saturated Fat1 g
Cholesterol40 mg
Carbohydrates42 g
Fiber6 g
Protein23 g
Sodium350 mg