Skirt Steak and Guacamole Tacos

When it comes to tacos, few combinations are as mouthwatering as tender, marinated skirt steak paired with creamy, zesty guacamole. The rich, smoky flavor of the steak complements the freshness of the guacamole, creating a taco that is both satisfying and full of bold flavors. These tacos are quick to make, bursting with layers of textures, and perfect for taco night or a fun gathering with friends and family. Served with warm tortillas and finished with Oaxaca cheese or Cotija, they’re a delicious way to elevate your taco game.

What makes skirt steak ideal for tacos?

Skirt steak is prized for its rich beefy flavor and its ability to take on marinades beautifully. Its thin cut means it cooks quickly, making it ideal for a fast and flavorful taco filling. When cooked properly and sliced against the grain, skirt steak stays tender and juicy, ensuring every bite is packed with flavor. The smoky, slightly charred crust you get from grilling or searing adds another layer of deliciousness to these tacos.

Why is homemade guacamole the perfect pairing?

Homemade guacamole is the perfect complement to skirt steak tacos because it balances the richness of the meat with a creamy, tangy freshness. Made with ripe avocados, juicy tomatoes, and a hint of lime, this guacamole is simple yet flavorful. The addition of red onion and jalapeño adds texture and a bit of heat, while the lime juice keeps it bright and vibrant. Together, the steak and guacamole create a taco that’s fresh, bold, and unforgettable.

Ingredients

For the Steak:

1 lb skirt steak
2 tbsp olive oil
1/3 cup Worcestershire sauce
2 oz adobo sauce
2 limes, juiced
1 tsp cumin
1 tsp chili powder
4-6 garlic cloves, minced
1/2 tsp onion powder
1/2 tsp smoked paprika (optional)
Salt and pepper, to taste

For the Guacamole:

2 ripe avocados
1 small tomato, finely chopped
1/4 cup red onion, finely chopped
1 small jalapeño, finely chopped (optional)
1 tbsp lime juice
Salt and pepper, to taste
Fresh cilantro, chopped (optional)

For the Chipotle Crema:

1/2 cup Mexican crema
2 tbsp mayo
2 chipotle peppers, seeded
1 tbsp adobo sauce
1 lemon, juiced
Salt, pepper, and garlic powder, to taste

For Serving:

8 small corn tortillas (or flour, if preferred)
Oaxaca cheese or Cotija
Fresh cilantro, chopped
Lime wedges

Instructions

Marinate the Skirt Steak:

Start by preparing your marinade in a small bowl. Combine the olive oil, Worcestershire sauce, adobo sauce, lime juice, cumin, chili powder, minced garlic, onion powder, smoked paprika (if using), salt, and pepper. Stir the mixture until it’s well combined. Place the skirt steak on a clean surface or in a shallow dish, and pour the marinade over it. marinated steak Use your hands or a brush to evenly coat the steak on both sides with the marinade. If you prefer, you can also place the steak and marinade in a large resealable plastic bag for easy mixing. Let the steak marinate for at least 20 minutes. For deeper flavor, you can refrigerate it for up to an hour. Remember to bring the steak to room temperature before cooking for even results.

Make the Guacamole:

While the steak is marinating, you can prepare the guacamole. Start by cutting the avocados in half lengthwise. Remove the pit by carefully tapping it with the blade of a knife and twisting to lift it out. Scoop out the avocado flesh with a spoon and place it in a medium-sized bowl. Mash the avocado with a fork until it reaches your preferred texture, whether smooth or chunky. Next, add the finely chopped tomato, red onion, and jalapeño (if using). Squeeze the lime juice over the mixture and sprinkle in a pinch of salt and pepper. Gently fold everything together until well combined. Taste the guacamole and adjust the seasoning if necessary. If you like, you can also add some chopped cilantro for an extra burst of freshness. Cover the bowl with plastic wrap and set it aside.

Prepare the Chipotle Crema:

For the chipotle crema, combine the Mexican crema, mayonnaise, chipotle peppers, adobo sauce, lemon juice, and a pinch of salt, pepper, and garlic powder in a blender or food processor. Blend until the mixture is smooth and creamy. Taste and adjust the seasoning as needed. Transfer the crema to a small bowl or squeeze bottle and refrigerate until ready to serve.

Cook the Skirt Steak:

When you’re ready to cook the steak, heat a grill or cast-iron skillet over medium-high heat. If you’re using a grill, lightly oil the grates with a paper towel dipped in oil to prevent sticking. Place the skirt steak on the hot grill or skillet. Cook the steak for about 3-4 minutes per side for medium-rare. Skirt steak cooks quickly, so keep a close eye on it to avoid overcooking. If you prefer your steak more well-done, cook it for an additional minute or two per side. Once the steak is cooked to your desired doneness, remove it from the heat and let it rest on a cutting board for 5 minutes. This allows the juices to redistribute, making the meat more tender and flavorful.

Warm the Tortillas:

While the steak rests, warm your tortillas. Heat a dry skillet or griddle over medium heat. Place each tortilla in the skillet and cook for about 30 seconds on each side until they’re soft and slightly charred. If you’re using a grill, you can also warm the tortillas directly on the grates for a smoky flavor. Stack the warm tortillas on a plate and cover them with a clean kitchen towel to keep them warm.

Slice the Skirt Steak:

Once the steak has rested, use a sharp knife to slice it thinly against the grain. Slicing against the grain means cutting perpendicular to the lines you see running through the meat. This helps break up the muscle fibers and makes the steak more tender and easier to chew.

Assemble the Tacos:

To assemble your tacos, lay a warm tortilla flat on a plate. Place a few slices of skirt steak in the center. Add a generous spoonful of guacamole on top of the steak, spreading it slightly. Drizzle with chipotle crema for extra flavor. Sprinkle with Oaxaca cheese or crumbled Cotija cheese, and garnish with freshly chopped cilantro. Add a squeeze of lime juice for a bright, citrusy finish.

Serve and Enjoy:

Serve the tacos immediately while the steak is still warm. Provide extra lime wedges, guacamole, and chipotle crema on the side so everyone can customize their tacos to their liking. These tacos are perfect for any occasion and are sure to impress with their bold flavors and fresh ingredients.

Optional Extras

Pickled Red Onions: Add tangy pickled onions for a burst of flavor.
Spicy Salsa: Pair with a smoky chipotle salsa for extra heat.
Cheese: Use Cotija or queso fresco for a salty, creamy topping.

These skirt steak and guacamole tacos are the perfect combination of bold flavors and fresh ingredients. Whether you’re hosting taco night or just looking for a satisfying dinner, these tacos deliver every time. The tender, juicy steak paired with creamy guacamole and zesty chipotle crema creates a truly unforgettable dish. Customize them with your favorite toppings, and don’t forget to serve with extra lime wedges for a burst of citrusy goodness. Enjoy every bite and make taco night a hit!