Chopped Steak Tacos with Guacamole & Pico de Gallo
Recipe By: @eman_inthekitchen
🌮 Fun Fact: Letting the pico hang out for a few minutes before serving gives all that lime, jalapeño and tomato a chance to get properly acquainted.
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What You’ll Need
For The Steak
1.7–2 lb thin-cut beef steak, cut into small bite-size pieces
1/4 cup olive oil, divided
Juice of 2 limes
3 garlic cloves, minced
1 tsp chili powder
1 tsp paprika
1 tsp cumin
1 tsp onion powder
1 tsp salt
1 tsp dried oregano
1/2 tsp black pepper
1/2 tsp chili flakes, optional
2 tbsp finely chopped cilantro
For The Guacamole
2 large ripe avocados
Juice of 1 lime
2 tbsp finely chopped cilantro
Salt, to taste
For The Pico de Gallo
3 Roma tomatoes, diced small
1/2 small white or red onion, finely diced
1/2 jalapeño, seeded and finely diced
1/4 cup chopped cilantro
Juice of 1 large lime
Salt, to taste
For Serving
Tortillas, lightly charred
Step By Step
1️⃣ Make The Pico
Combine the tomatoes, onion, jalapeño, cilantro, lime juice and salt. Set aside for a few minutes so the flavors can come together.
2️⃣ Mash The Guac
Mash the avocados with lime juice, cilantro and salt until creamy but still a little textured.
3️⃣ Season The Steak
Toss the chopped steak with the lime juice, garlic, chili powder, paprika, cumin, onion powder, salt, oregano, black pepper, optional chili flakes, cilantro and enough of the olive oil to coat everything well.
4️⃣ Get Those Crispy Edges
Sear the seasoned steak until browned and golden around the edges. The source does not provide an exact pan temperature or cook time.
5️⃣ Char The Tortillas
Warm the tortillas in a hot skillet until lightly charred and pliable.
6️⃣ Stack It Up
Spoon guacamole onto each tortilla, pile on the warm chopped steak and finish with fresh pico. Serve immediately while the steak is hot and the toppings are cool.
