Chipotle Steak Tacos

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Ingredients

1lb skirt steak
1 tablespoon Morton & Bassett Adobo
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1 tablespoon Morton & Bassett Chipotle Chili Powder
2 teaspoons Morton & Bassett Smoked Whole Peppercorns with Grinder
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3 navel oranges, juiced
1 red onion, chopped in wedges
1 purple cabbage, thinly chopped
2 poblano peppers, halved & seeded
1 tablespoon honey
1 tablespoon brown sugar
1 tablespoon white vinegar
4-6 flour tortillas
¼ cup olive oil
1 tablespoon salt
1 lime, cut into wedges for garnish
⅓ cup green onions, sliced for garnish

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Preheat the oven to 425 F. Place poblano peppers and red onion on a baking sheet, toss with 1 tablespoon olive oil and a pinch of salt, and bake for 35-40 minutes. On another baking sheet, spread an even layer of cabbage, toss in 1 tablespoon olive oil and a pinch of salt, bake for 30 minutes.
Make the adobo sauce. In a medium bowl, combine honey, brown sugar, white vinegar, olive oil, orange juice, M&B Adobo, M&B Chipotle Chili Powder and pinch of salt. Reserve about a cup of the sauce to marinate the steak.
Remove the vegetables from the oven and let cool for a few minutes. Peel the blistered skin from the peppers, then chop both the peppers and onions. In a large bowl, combine sauce, cabbage, peppers, onion and set aside.
Season the steak with remaining salt & M&B Smoked Pepper. Drizzle remaining olive oil in a pan and cook the steak on each side for about 5 minutes per side. Transfer to a cutting board and thinly slice against the grain.
Assemble the tacos: Double up two tortillas, fill with veggie mix, a few slices of steak, and top with fresh green onion and a squeeze of lime. Enjoy!