Spicy Beef Tacos with Avocado Crema

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender marinated beef in a smoky chipotle sauce, served in warm tortillas with creamy avocado crema. This Mexican-inspired beef recipe (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.

Prep: 20 min Cook: 30 min Serves 4 Mexican cuisine 480 cal/serving
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Ingredients

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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.

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