Chopped Steak Tacos with Guacamole & Pico de Gallo

Elevate your taco night with these Mexican-inspired chopped steak tacos: juicy, crispy-edged steak bites, creamy house guacamole, and vibrant pico de gallo, all nestled in warm charred tortillas. Restaurant-worthy, yet weeknight-easy—perfect for sharing.

By @eman_inthekitchen

Original recipe source

Cook time: 35 minutes

Servings: 4

Ingredients

• 1.8 pounds thin-cut beef steak cut into small bite-size pieces
• 0.25 cup olive oil
• 2 lime juiced
• 3 cloves garlic minced
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon oregano dried
• 0.5 teaspoon black pepper
• 0.5 teaspoon chili flakes optional
• 0 marinade from previous step
• 1.8 pounds thin-cut beef steak already prepped
• 2 avocado large, ripe
• 1 lime juiced
• 2 tablespoons cilantro finely chopped
• 0 salt to taste
• 3 Roma tomatoes diced small
• 0.5 white onion small, or use red onion, finely diced
• 0.5 jalapeño seeded and finely diced
• 0.25 cup cilantro chopped
• 1 lime juiced
• 0 salt to taste
• 0 pico de gallo from previous step
• 0 olive oil for searing
• 0 marinated steak from earlier
• 0 marinated steak in pan
• 2 tablespoons cilantro finely chopped, add at end
• 0 cooked steak from previous step
• 8 tortillas small corn or flour, as preferred
• 0 guacamole from earlier
• 0 tortillas warmed
• 0 cooked steak from earlier
• 0 pico de gallo from earlier
• 0 cilantro extra, for garnish
• 0 lime wedges, for serving

Instructions

1. Pat the steak pieces dry with paper towels and place them in a large bowl.
2. In a small bowl, whisk together olive oil, lime juice, minced garlic, chili powder, paprika, cumin, onion powder, salt, oregano, black pepper, and chili flakes.
3. Pour the marinade over the steak, tossing to coat all pieces evenly. Cover and marinate in the fridge for at least 20 minutes.
4. While the steak marinates, prepare the guacamole: Halve the avocados, remove pits, and scoop flesh into a bowl. Mash gently with a fork.
5. Add lime juice, chopped cilantro, and salt to the avocado. Stir to combine and taste for seasoning. Press plastic wrap directly onto the surface and chill.
6. Prepare the pico de gallo: In a bowl, combine diced tomatoes, finely diced onion, jalapeño, cilantro, lime juice, and salt. Mix gently.
7. Drain excess liquid from pico de gallo before serving to keep tacos from getting soggy.
8. Heat a large cast-iron skillet or griddle over high until just smoking. Add a splash of olive oil, then spread the marinated steak pieces in an even layer.
9. Sear steak, undisturbed, until browned and crisp on one side. Flip and cook until just cooked through with caramelized bits. Stir in chopped cilantro at the end.
10. Remove steak from the skillet and let it rest for a few minutes, tented with foil, to keep juices in.
11. Char the tortillas on an open flame or hot dry skillet until warm with light brown spots, about 10–20 seconds per side.
12. To assemble, spread a layer of guacamole on each warm tortilla.
13. Top with generous spoonfuls of chopped steak, then finish with a scoop of pico de gallo.
14. Garnish tacos with extra cilantro and a squeeze of fresh lime. Serve immediately.