Seared Skirt Steak Tacos with Pickled Red Onion and Avocado Crema

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Tender skirt steak slices nestled in warm corn tortillas with tangy pickled red onions and a smooth avocado crema for balanced flavor. This Mexican-inspired Cinco de Mayo recipe, ready in about 30 minutes, pairs skirt steak, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 1 lb skirt steak
• 1 tsp kosher salt
• 1 tsp black pepper
• 1/2 tsp ground cumin
• 2 tbsp olive oil
• 8 small corn tortillas
• 1 medium thinly sliced red onion
• 1/2 cup white vinegar
• 2 tbsp granulated sugar
• 1/2 cup water
• 1 large ripe avocado
• 1/2 cup sour cream
• 2 tbsp fresh lime juice
• 1/4 cup chopped cilantro leaves
• 1/2 tsp salt

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a small saucepan, combine 1/2 cup white vinegar, 2 tbsp granulated sugar, and 1/2 cup water. Heat until sugar dissolves, then pour over 1 medium thinly sliced red onion in a jar or bowl. Let sit at room temperature for 30 minutes to pickle.
2. Step 2: Meanwhile, season 1 lb skirt steak with 1 tsp kosher salt, 1 tsp black pepper, and 1/2 tsp ground cumin evenly on both sides.
3. Step 3: Heat 2 tbsp olive oil in a cast iron skillet over high heat until smoking slightly. Add steak and sear for 3-4 minutes per side until medium rare with a charred crust. Transfer to a cutting board and rest for 10 minutes.
4. Step 4: While steak rests, prepare avocado crema by blending 1 large ripe avocado, 1/2 cup sour cream, 2 tbsp fresh lime juice, 1/4 cup chopped cilantro, and 1/2 tsp salt until smooth and creamy.
5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
6. Step 6: Slice steak thinly against the grain into strips. Assemble each taco with steak slices, a spoonful of pickled red onions, and a dollop of avocado crema.
7. Step 7: Serve immediately with extra cilantro and lime wedges if desired.