main courses, sauces & seasonings

Skirt Steak Tacos with Guacamole and Chipotle Sour Cream

skirt steak tacos

Some of the links in this post are affiliate links, which means I earn a commission if you make a purchase using the link (click here for more information).

I wanted steak yesterday, but I also had guacamole from earlier in the week that needed to be eaten and a tomato that needed to be used. I also had a couple of ¾ pound packages of outside skirt steak in my freezer that I got on mega sale at Wegmans a couple of weeks ago. (When I find anything in the meat case at Wegmans with the orange “Today’s Special” stickers on it, I usually buy several packages of it for my freezer. Stock up while you can!) Between the guacamole, tomatoes, and the fact that I had skirt steak, naturally this meant I needed to make steak tacos.

These turned out great, and I’ll definitely be making them again. This entire recipe is borderline for something I’d do on a weeknight. I think as long as I had the guacamole and sour cream already made in advance, these work well for a weeknight dinner because the steak part is easy. I also tried freezing the rest of the steak, so I will find out how well this could work as a make-ahead meal, too.

A tip for the chipotles in adobo sauce – I’ve never used a whole can of these at one time. When I open a can of these, I usually go ahead and chop all of the peppers, split the mixture into thirds, and freeze it.

This recipe was also a good use of my KitchenAid Stand moxer, the mini bowl of my 14-cup food processor, and my Le Creuset grill pan. I used the KitchenAid mixer for the guacamole because 1. it’s easy, and 2. I no longer have a molcajete. You could also grill these outside on an actual grill – the grill is not my forte, so I just stick to the grill pan.

Makes 4-5 tacos


¾ lb skirt steak (everything in this recipe could be enough for 1 to 1¼ lbs of steak)
Soft tortillas
Shredded Monterey Jack cheese (I was going to use Cotija cheese, but found out I didn’t have any)

Steak Marinade

Juice and zest of 1 lime
1 clove garlic, grated using a lemon zester
1 tsp kosher salt
1 tsp oregano
½ tsp chili powder
½ tsp cumin
½ tsp paprika
¼ tsp cayenne

Not-So-Pico De Gallo

1 large tomato
1 extra small onion
1 clove garlic, minced
½ tsp kosher salt


2 avocados
1 tsp Tastefully Simple Garlic Garlic seasoning (equivalent of 1 clove fresh garlic)
1 tsp Tastefully Simple Onion Onion seasoning (equivalent of 3 tsp fresh onion)
1 tsp kosher salt
½ tsp cumin
1 small tomato, diced

I used the Tastefully Simple Onion Onion and Garlic Garlic in this instead of fresh onion and garlic because I was making this in the morning one day for my lunch before work and needed to save time.

Chipotle Sour Cream

¼ cup sour cream
½ tsp cumin
1 tsp juice from a can of chipotle peppers in adobo sauce


Remove the fatty membrane from the steak, if applicable (for a how-to on removing the membrane, see this post from Serious Eats for instructions.) Cut the steak so it will fit into the pan you’re going to be using later, but leave it in as long of pieces as possible. Also make sure your pieces are the same size.

Combine all marinade ingredients in a large freezer bag. Add steak to the bag and toss to coat with the marinade. Remove as much air as possible from the bag, and marinate in the fridge for at least an hour.

Not-So-Pico De Gallo

I call this “not so pico” because it’s really not pico, but it’s a cuter name than “tomato/onion/garlic topping stuff.”

Cut tomato into large large pieces (probably about 6-8 pieces). Remove the membranes and seeds. Add to food processor bowl.

Cut onion into large chunks, and add to food processor bowl. Tip for the onion: Peel, and cut off the non-hairy end. Stand the onion with the hairy end up, and slice through from near the hairy part to the bottom (like you’re making onion petal shapes). Do this all the way around the onion, Turn the onion on its side, and slice off the hairy end. You’ll have nice even-sized onion pieces.

Add garlic and salt to the food processor bowl. Process until the onions and tomatoes are cut to small, uniform sizes. Set aside.


Dice tomato and set aside.

Slice avocados in half and remove pits. Scoop out the avocado from the skin using a spoon or an ice cream scoop (my Wilton cookie scoop is also particularly good for this.)

Tip: Don’t get avocado hand. Seriously, I did not even know this was a thing until I saw an article posted on Facebook about it a few months ago. It never even occurred to me to hold an avocado while cutting or pitting it. Please just leave the avocado on your cutting board when you’re working with it. You can still rotate it and cut all the way around while it’s on your board. You can still also whack your chef’s knife into the pit to remove it while the avocado is still on your board.

Put the avocado, salt, cumin, Onion Onion, and Garlic Garlic together in the stand mixer bowl. Use the flex-edge beater if you have one. Otherwise, the regular paddle attachment should work, but you may need to pause and scrape the bowl with a spatula.

Once everything is combined and looks guac-like, add the tomatoes and stir with a spatula.

To store the guacamole for use over a few days, put it into a Tupperware container. Place a piece of plastic wrap on top of the guacamole in the container and press down so the wrap is tight against the guac and there isn’t much room for air to get in. Put the lid on the container. You might find that the top layer still gets a little brown, Just scoop off and discard, and everything underneath should be good.

Chipotle Sour Cream

Combine sour cream, cumin, and chipotle juice in a small bowl. Transfer to a snack size zip-top bag and set aside in the fridge.


Preheat grill pan over medium-high heat. Once the pan is super hot, coat it with olive oil. Add steak(s) to the pan and cook undisturbed for 2 minutes. Flip and cook the other side for 2 minutes Flip again, rotating slightly so the grill marks at an angle. Flip and repeat for the other side. (This cooked them to medium. I did not bring the steaks to room temperature before cooking them.)

Remove steak from the pan and let it rest for a few minutes. Cut the steak at an angle against the grain.

Assemble the Tacos!

Warm tortillas in the microwave for about 10 seconds. Place meat onto tortillas, followed by some Monterey Jack cheese and the not-so-pico de gallo. Snip the corner off of the bag with the sour cream and squeeze sour cream across each taco. Top with guacamole.

Related Products

Le Creuset Enameled Cast Iron 10 1/4″ Signature Square Skillet Grill

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.