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Skirt Steak Tacos with Spicy Sour Cream

Scott Phillips

Servings: four.

Ground chipotle chiles add a fiery kick to the creamy sauce for these tacos, and you can find it right in the supermarket spice section. Add bowls of fresh shredded lettuce, ripe tomatoes, and buttery avocado and let everyone dress their own tacos. 


  • 1/2 cup sour cream
  • 1/4 tsp. ground chipotle chile
  • Kosher salt
  • 1 Tbs. extra-virgin olive oil
  • 1 tsp. ground cumin
  • Freshly ground pepper
  • 1 lb. skirt steak (3/4 inch thick)
  • Eight 6-inch flour or corn tortillas
  • 1/4 small head iceberg lettuce, shredded (2 cups)
  • 2 medium ripe tomatoes (8 oz. each), cored and chopped (2 cups)
  • 1 medium ripe avocado, pitted, peeled, and sliced 1/4 inch thick
  • 1/3 cup chopped red onion

Nutritional Information

  • Calories (kcal) : 560
  • Fat Calories (kcal): 270
  • Fat (g): 30
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 16
  • Cholesterol (mg): 75
  • Sodium (mg): 700
  • Carbohydrates (g): 42
  • Fiber (g): 7
  • Protein (g): 32


  • Prepare a medium-hot charcoal or gas grill fire. Combine the sour cream, chipotle, and 1/4 tsp. salt in a small bowl. Set aside at room temperature to let the flavors meld.

    In a small bowl, mix the olive oil, cumin, 1/2 tsp. salt, and 1/4 tsp. pepper. Rub this mixture on all sides of the steak. Grill the steak, covered, flipping once, until medium rare, 3 to 4 minutes per side. Transfer the steak to a large plate to rest for at least 5 minutes.

    Meanwhile, warm the tortillas on the grill for about 30 seconds per side. Slice the steak across the grain into 1/4-inch-thick slices. Fill each tortilla with some of the steak, lettuce, tomato, avocado, and onion. Drizzle with the sauce and serve.

Serve with Chopped Mexican Salad with Roasted Peppers, Corn, Tomatoes, and Avacado on the side. For dessert, cut watermelon into chunks and sprinkle it with a little lime juice and just a pinch of chile powder.


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Reviews (4 reviews)

  • User avater
    mgssts63 | 08/21/2010

    Took the advice of the other two reviewers and added more chile powder to the sour cream and steak seasoning. Was good advice because it would have been too bland. Also, added a tiny diced serrano pepper (excluding seeds) to the sour cream. Used filet mignon instead of skirt steak. Very simple and quick.

  • User avater
    MrBillfromTennessee | 07/06/2010

    Enjoyed this from the get go!! But substituted Angus NY Strip Steaks and proceeded as recommended. Served the strip steaks with all the accompaniments! Great Meal!

  • CookinginDallas | 05/10/2010

    This is a quick weeknight dinner. I agree that it is a bit bland. We added chipotle powder and more cumin and black pepper to the steak seasoning and more chipotle to the sour cream. Well worth keeping the souped up version for weeknight dinners.

  • surprises | 03/24/2010

    Quick and easy to make. We added more spice to both the steak and sour cream. Made for a tasty dinner. If you have big eaters you need more meat.

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