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Chicago-Style Skirt Steak Tacos with Pico de Avo and Piña

Marinated in spicy garlic-lime sauce, Chicago skirt steak is the star of these tacos. Top it off with fresh pico de avo and crumbled cotija and you’ll never look at tacos the same way again.


  • For the Marinade:
  • 1 lb. Skirt steak, cut crosswise into about 5-inch pieces
  • 1 ea. Jalapeño or serrano chili, thinly sliced
  • 1 ea. Garlic clove, finely chopped
  • 1/2 c. Lime juice, freshly squeezed
  • 2 T. Soy sauce
  • 1 t. Kosher salt
  • For the Pico de Avo and Piña:
  • 4 ea. Scallions, trimmed
  • 2 ea. Avocados From Mexico, halved, skin on
  • 1 ea. Serrano pepper, finely chopped
  • 1/2 lb. Tomatillos, husks removed and washed
  • 1/2 ea. Pineapple, sliced into 1/2-inch thick rounds
  • 1/4 c. Cilantro, leaves and upper stems finely chopped
  • 2 T. Lime juice, freshly squeezed
  • 1 t. Kosher salt
  • For the tacos:
  • 2 T. Tortillas, corn, warmed
  • 1 c. Cotija, crumbled


  1. To marinate the steak: In a large bowl, combine the chili, garlic, lime juice, salt, and soy sauce. Add the steak pieces and toss to coat well. Cover with plastic wrap and let sit at room temperature for 30 minutes, or chill overnight in the refrigerator. (If you marinate overnight, let the meat sit at room temperature for 30 minutes before cooking.)
  2. To cook the meat: Heat a grill or grill pan over medium-high heat. Remove steak from the marinade and pat dry; brush off any bits sticking to the meat. Grill the steak for 2-3 minutes per side for medium rare and transfer to a chopping board. Let rest for 10 minutes.
  3. For the Pico de Avo and Piña: Place the avocados on the grill cut side down, along with the pineapple slices and tomatillos, and grill for 4-5 minutes, until grill marks form. Transfer the avocados to a chopping board and flip the pineapple slices and tomatillos and grill a few more minutes, until grill marks form on the other side. At this point, add the scallions and grill for about a minute on each side. If you're using a grill pan, grill the ingredients in batches.
  4. Transfer the grilled pineapple, tomatillos, and scallions to the chopping board with the avocados. When cool enough to handle, scoop the avocado meat out of the skin and dice. Dice the pineapple and tomatillos, and thinly slice the scallions. Combine in a bowl along with the cilantro, serrano pepper, lime juice, and salt, and mix well.
  5. For the tacos: Thinly slice the meat against the grain and then cut into chunks. On two stacked warm corn tortillas, add a couple generous tablespoons of steak and top with Pico de Avo and Piña and queso fresco.

Nutrition Facts

Recipe makes 8 servings

Serving Size 1 serving (2 tacos)

Amount per serving

Calories 380

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

  • Daily Value*
  • Total Fat 21g 27%
    • Saturated Fat 7g 33%
    • Trans Fat 0g
  • Cholesterol 50mg 17%
  • Sodium 1030mg 45%
  • Total Carbohydrate 35g 13%
    • Dietary Fiber 8g 28%
    • Total Sugars 6g
      • Includes 0g Added Sugars 0%
  • Protein 19g
  • Vitamin D 0.6mcg4%
  • Calcium 160mg10%
  • Iron 3.6mg20%
  • Potassium 680mg15%



Learn more about the amazing avocado, including it’s rich
history, cultural impact and tasty ways to eat this delicious
superfood in guacamole as well as other dishes! © 2024 All rights reserved.

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