Mexican Spicy Beef Tacos with Avocado Crema

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Tender marinated beef in a smoky chipotle sauce, served in warm tortillas with creamy avocado crema. This mexican-inspired beef (vegetarian-friendly) ready in about 50 minutes pairs beef skirt steak, chipotle paste, tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 400g beef skirt steak
• 2 tbsp chipotle paste
• 8 tortillas
• 2 avocado
• 1/2 cup crema

Instructions

1. Step 1: In a large resealable bag, add 400g beef skirt steak and 2 tbsp chipotle paste. Seal the bag and marinate in the refrigerator for 15 minutes, turning occasionally for even coating. Tip: Use a resealable bag instead of a bowl to prevent the marinade from spilling.
2. Step 2: Heat a large skillet over high heat, then add 1 tbsp olive oil. Remove the steak from the marinade, letting excess liquid drip off, and sear for 2-3 minutes per side until a golden crust forms. Transfer to a baking dish, then bake at 200°C (400°F) for 10 minutes, or until the internal temperature reaches 60°C (140°F) for medium-rare. Tip: Let the steak rest for 5 minutes before slicing to retain juices.
3. Step 3: In a blender, combine 2 ripe avocados, 1/2 cup crema, 1 tbsp lime juice, and 1/2 tsp salt. Blend until smooth and creamy, scraping down the sides as needed. Tip: If the mixture is too thick, add 1-2 tbsp water for a lighter texture.
4. Step 4: Warm 8 tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and slightly charred. Place 1/4 of the sliced beef on each tortilla, then spoon 2-3 tbsp avocado crema over the top. Garnish with chopped cilantro, diced red onion, and a squeeze of lime juice. Tip: For extra flavor, add a few drops of chipotle paste to the crema before serving.