Chili Spice Steak Tacos

Makes 8 Tacos

For the steak and marinade:

  • 1 medium jalapeño, thinly sliced
  • 1 teaspoon Spice Society Granulated Garlic
  • 1/4 cup coarsely chopped cilantro
  • 1/4 cup fresh lime juice
  • 1/4 cup Spice Society Avocado Oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon Spice Society Chili Powder
  • 1 pound skirt steak, cut crosswise into 5–6-inch segments

For the tacos:

  • 8 (8-inch) corn tortillas
  • tomatillo salsa (for serving)
  • 1/2 medium avocado, sliced
  • 1/3 cup sour cream, thinned with a tablespoon of water or lime juice
  • Crumbled queso fresco (optional), cilantro leaves, thinly sliced red onion, and lime wedges (for serving)


Marinate and cook the steak:

  1. Combine jalapeño, Spice Society Granulated Garlic, cilantro, lime juice, Spice Society Avocado Oil, salt, pepper, and Spice Society Chili Powder in a large resealable bag or bowl. Add steak and toss to coat; if using bowl, wrap with plastic. Marinate at least 30 minutes at room temperature or chill up to overnight in refrigerator, tossing occasionally.
  2. Let steak sit at room temperature 30 minutes before cooking if chilled. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade, scraping off any bits that cling to meat; discard marinade. Grill steak 2–3 minutes per side for medium rare. Let rest 10 minutes before thinly slicing against the grain.


Assemble the tacos:

  1. Warm tortillas in a microwave, oven, or over a gas flame. Divide steak among tortillas, then top with salsa, avocado, sour cream, queso fresco, if using, cilantro, and onion. Serve with lime wedges alongside.