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Chopped Steak Tacos with Guacamole & Pico de Gallo
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Chopped Steak Tacos with Guacamole & Pico de Gallo

1 h 50 minServes 6Nutri-Score C€€
from @eman_inthekitchen8 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • thin-cut beef steak (cut into small bite-size pieces)Meat850 g
  • olive oil (divided)Pantry60 ml
  • lime (juiced)Produce2 pieces
  • garlic (minced)Produce3 pieces
  • chili powderSpices3 g
  • paprikaSpices3 g
  • cuminSpices3 g
  • onion powderSpices3 g
  • saltSpices6 g
  • dried oreganoSpices2 g
  • black pepperSpices1.5 g
  • chili flakes (optional)Spices1 g
  • cilantro (finely chopped, divided)Produce30 g
  • ripe avocadoProduce2 pieces
  • lime (juiced)Produce1 piece
  • Roma tomato (diced small)Produce3 pieces
  • white onion (finely diced)Produce0.5 pieces
  • jalapeño (seeded and finely diced)Produce0.5 pieces
  • lime (juiced)Produce1 piece
  • corn tortillaBakery12 pieces
  • lime (cut into wedges, for serving)Produce1 piece

per serving

Nutrition

489kcal

Carbs
24 g
Proteins
33 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Frying pan
  • Stovetop

step by step

Method

  1. Marinate the steak

    • Cut the steak into small bite-size pieces and place in a large bowl.
    • Add part of the olive oil, the lime juice, garlic, chili powder, paprika, cumin, onion powder, salt, oregano, black pepper, chili flakes and cilantro.
    • Toss until the steak is evenly coated, cover and refrigerate.
    Step 1

  2. Make the guacamole

    • Add the avocados to a bowl and mash to your desired consistency.
    • Add the lime juice, cilantro and salt to taste.
    • Mix until combined, cover and refrigerate until ready to serve.
    Step 2

  3. Make the pico de gallo

    • In a bowl, combine the diced tomatoes, onion, jalapeño, cilantro, lime juice and salt.
    • Mix well and let it sit so the flavors come together.
    • Drain off any excess liquid before serving.
    Step 3

  4. Cook the steak

    • Heat a large skillet or cast-iron pan over high heat, then add some of the remaining olive oil.
    • Add the steak in a single layer, working in batches to avoid overcrowding the pan.
    • Let the steak sear without moving it, then stir and continue cooking until browned and cooked through, adding more oil between batches as needed.
    Step 4

  5. Warm the tortillas

    • Warm or lightly char the corn tortillas in a dry skillet until soft and slightly toasted around the edges.
    Step 5

  6. Assemble the tacos

    • Spread a layer of guacamole onto each warm tortilla.
    • Top with the seared steak, followed by a generous spoonful of pico de gallo.
    • Serve immediately with fresh lime wedges on the side.
    Step 6
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