Chopped Steak Tacos
These Chopped Steak Tacos with Guacamole & Fresh Pico de Gallo are seriously so good! Tender, perfectly seasoned steak seared until golden with those slightly crispy edges, layered over creamy homemade guacamole and finished with a fresh, zesty pico de gallo. Everything comes together in a warm, lightly charred tortilla for the perfect bite.
They’re simple, fresh, packed with flavor, and perfect for an easy weeknight dinner or taco night with the family. And that combination of the warm steak with the cool guac and pico? SO good!
Save this one for your next taco night! 🌮❤️
—Steak Ingredients—
1.7-2 pounds thin-cut beef steak, cut into small bite-size pieces
¼ cup olive oil, divided
Juice of 2 limes
3 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon dried oregano
½ teaspoon black pepper
½ teaspoon chili flakes, optional
2 tablespoons finely chopped cilantro
—Guacamole—
2 large ripe avocados
Juice of 1 lime
2 tablespoons finely chopped cilantro
Salt to taste
—Pico de Gallo—
3 Roma tomatoes, diced small
½ small white or red onion, finely diced
½ jalapeño, seeded and finely diced
¼ cup chopped cilantro
Juice of 1 large lime
Salt to taste
—Instructions—
1. Marinate the steak: Cut the steak into small bite-size pieces and place in a large bowl. Add 2 tablespoons of the olive oil, lime juice, garlic, chili powder, paprika, cumin, onion powder, salt, oregano, black pepper, chili flakes, and cilantro. Toss everything together until the steak is evenly coated. Cover and refrigerate for 1–2 hours.
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.
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 for about 15–20 minutes so the flavors can come together. Drain off any excess liquid before serving.
4. Cook the steak: Heat a large skillet or cast-iron pan over high heat. Once the pan is very hot, 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 for about 1 minute, then stir and continue cooking for another 1–2 minutes, or until browned and cooked through. Add more oil between batches as needed.
5. Warm the tortillas: Warm or lightly char the corn tortillas in a dry skillet until soft and slightly toasted around the edges.
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 and enjoy. #hyperfixationmeal #cookwithlemon8 #taconight
If you're looking to elevate your taco night, these Chopped Steak Tacos offer a fantastic balance of textures and flavors that really come together to make a satisfying meal. In my experience, marinating the steak for the full 1 to 2 hours not only tenderizes the meat but deeply infuses it with the spices, which includes chili powder, cumin, and smoked paprika — essential for that authentic southwestern flavor. The quick sear in a very hot cast-iron skillet helps develop those slightly crispy edges on the steak pieces, which contrasts beautifully with the creaminess of the freshly mashed guacamole. One tip I’ve found useful is to let the pico de gallo sit for a bit after mixing. The lime juice softens the onions and melds all the tomato, cilantro, and jalapeño flavors, bringing a fresh yet zesty brightness to the tacos. Be sure to drain any excess liquid from the pico before serving so it doesn't make the tortillas soggy. Speaking of tortillas, warming or lightly charring corn tortillas on a dry skillet enhances their flavor and texture and keeps them pliable for folding. You can also experiment with flour tortillas if you prefer a softer, milder base. For variation, consider adding a sprinkle of cotija cheese or a drizzle of your favorite hot sauce to add an extra layer of taste. Additionally, these tacos pair wonderfully with a side of Mexican rice or a simple black bean salad to round out the meal. Whether serving for a casual dinner or a social gathering, this recipe is flexible, fresh, and true to the vibrant flavors that taco lovers crave.
🔥🥰 yummy