Steak & Guacamole Tacos

Tacos are the perfect snack or appetizer—they're easy to assemble, full of bold flavors, and always satisfying. I can’t remember the last time I craved Mexican food this much—the flavors of mint, lime, and jalapeños always hit differently.

I once attended a cooking class where we made homemade tortillas from scratch, and the best part was watching the dough bubble up on the pan, flipping it over, and enjoying that fresh, warm, and slightly charred tortilla with different types of protein (pulled pork, spicy chicken…)

But today, I’m keeping things simple with store-bought tortillas and making steak tacos with guacamole. Since it's hard to find authentic Mexican ingredients in my country, I’ll skip the classic jalapeño-tomato salsa and instead focus on chimichurri-marinated steak with fresh guacamole.

Ingredients (Makes 8 small tacos)

For the Steak & Marinade (Chimichurri-style)

• 250g skirt steak

• olive oil

• 2 tbsp fresh parsley, chopped

• 1 tbsp fresh coriander, chopped

• 1 tbsp fresh mint, chopped

• 2 tbsp orange juice

• 1 tbsp lime juice

• Salt, to taste

(Best if marinated overnight, but 3 hours works too!)

For the Guacamole

• 1 ripe avocado

• 4-5 cherry tomatoes, sliced

• 1 small eschalot (French shallot), minced

• ½ lime, juiced

• Sea salt, to taste

For the Tacos

• Heat a dry pan over medium-high heat.

• Add the tortillas and cook for about 15 seconds per side, flipping until they have a slight charred effect on both sides.

• Remove from the pan and set aside.

Method

1. Marinate the Steak

1. In a bowl, mix together olive oil, parsley, coriander, mint, orange juice, lime juice, and salt.

2. Coat the skirt steak with this marinade and let it sit for at least 3 hours (overnight is best!).

2. Make the Guacamole

1. Mash the avocado in a bowl.

2. Add cherry tomatoes, minced eschalot, lime juice, and sea salt.

3. Mix well and set aside.

3. Cook the Steak

1. Heat a cast iron pan over high heat (cast iron gives a nice char).

2. Cook the marinated steak for 2-3 minutes per side for medium-rare.

3. Let it rest for 5 minutes, then thinly slice it.

4. Assemble the Tacos

1. Heat the tortillas in a dry pan for 30 seconds per side.

2. Spoon guacamole onto each tortilla.

3. Add 3-5 slices of steak on top.

4. Garnish with fresh coriander and a few drops of Tabasco (optional).