It’s Cinco de Mayo week, which around here means tacos—specifically these spicy Thai-marinated skirt steak tacos with avocado. They’re bold, umami-packed, and incredibly satisfying.
Beyond Cinco de Mayo, it also happened to be my partner’s birthday this week, and his love of Mexican flavors meant tacos were inevitable at the celebration. We enjoyed chopped salad with cilantro-chipotle ranch, plenty of margaritas, a giant bowl of guacamole, and a mega-spicy aguachile (a cilantro-forward shrimp ceviche I recently discovered in Mexico). But for now, back to the steak tacos.
Here are a few tips to maximize flavor:
- Marinate the skirt steak at least 2 hours; longer if you can.
- Get a good sear on the steak—coconut sugar in the marinade caramelizes quickly and helps create a beautiful crust.
- Save the juices that collect on the plate when the steak rests. Those juices become the main “sauce” for the tacos and deliver concentrated, spicy flavor.
I call these Thai-marinated because the marinade uses Thai ingredients, but the finished tacos focus on bold, bright umami rather than fitting strictly into any one cuisine. They’re spicy, savory, and addictive.
I’ve made these several times over the past month. The first time I left out sliced jalapeño and added shredded romaine and cotija cheese. Another time I kept it simple with avocado and my favorite mix of add-ins:
- radishes
- lots of cilantro
- green onions
- jalapeño peppers
- fresh lime juice
If you follow the basic marinade and technique, the taco filling is very versatile. These tacos would also pair well with cauliflower rice, pinto beans, fruit salsa, marinated kale, or chipotle-roasted sweet potatoes.
Did you make this recipe? I’d love to hear how it turned out. Leave a comment or share a photo on Instagram with the tag @nyssaskitchen or hashtag #nyssaskitchen.
Spicy Thai Marinated Skirt Steak Tacos with Avocado
- Author: Nyssa Tanner
- Total Time: 0 hours
- Yield: 8 – 10 tacos
Description
Spicy Thai-marinated skirt steak tacos with avocado are bold, umami-rich, and paleo-friendly. They’re versatile and simple to prepare.
Ingredients
For the steak and marinade
- 1.5 lb grass-fed skirt steak (about two similar-sized pieces)
- 1 tbsp yellow curry paste
- juice of one lime
- 1 tbsp fish sauce
- 3 cloves garlic, grated or pressed
- 2 tbsp coconut sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 tbsp high-heat oil for searing (avocado oil recommended)
For taco assembly
- 1 small jalapeño, thinly sliced
- 3 green onions, thinly sliced
- 3 tbsp cilantro, chopped
- 5 radishes, thinly sliced
- 1/4 cup sliced red onion
- juice of half a lime
- salt to taste
- avocado, sliced
- lettuce cups or grain-free tortillas
Instructions
- Whisk together curry paste, lime juice, fish sauce, grated garlic, coconut sugar, salt, and pepper. Add the steak and turn to coat. Marinate in the refrigerator for at least 2 hours and up to 8 hours.
- Pat the steak dry and heat a large skillet over medium-high heat. Add 1 1/2 tbsp oil (or ghee/lard) and cook the steaks one at a time, flipping, until nicely charred on both sides but not fully cooked. The sugar will cause the steaks to brown quickly, so flip regularly. Remove the first steak to a plate, sprinkle with a little salt, and repeat with the second steak.
- Let the steaks rest and prep the taco toppings. Do not discard the liquid that accumulates on the plate—save it for the taco mixture.
- Slice each steak into four equal-length pieces, then cut across the grain into 1/4-inch strips. Place the sliced steak in a bowl and add jalapeño, green onions, cilantro, radishes, juice of half a lime, and the resting juices. Toss and season with salt to taste.
- Serve in lettuce cups or grain-free tortillas with avocado and any desired sides such as cauliflower rice, beans, or salsa.
- Prep Time: 20 min + marinating time
- Cook Time: 20 min