Skirt Steak Tacos with Pasilla Chile and Hibiscus, Avocado Crema, Pickled Red Onion, and Griddled Nopales

Name: Skirt Steak Tacos with Pasilla Chile and Hibiscus, Avocado Crema, Pickled Red Onion, and Griddled Nopales
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Comida Mexicana
Ingredients: 1.5 lb skirt steak; 2 whole dried pasilla chile; 3/4 oz dried hibiscus flowers; 3 cloves garlic; 1/3 cup orange juice; 3 tbsp apple cider vinegar; 2 tbsp vegetable oil; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 3/4 tsp salt; 1/2 tsp black pepper; 1 cup red onion; 1/4 cup lime juice; 1 tsp sugar; 10.5 oz cleaned cactus paddles; 2 whole avocado; 1/2 cup thick plain yogurt; 1/2 cup fresh cilantro; 3 tbsp water; 12 tortillas corn tortillas; 3 oz radishes

An original Mexican taco recipe featuring skirt steak marinated with pasilla chile and hibiscus, served on corn tortillas with silky avocado crema, pickled red onion, and griddled nopales. It balances smoky, tangy, and fresh flavors.

30 minPrep

25 minCook

55 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g skirt steak (limpia and en a sola piece)
2 pzas dried pasilla chile (without semillas)
20 g dried hibiscus flowers (for the marinada)
3 cloves garlic (2 for the marinada and 1 for the cream)
80 ml orange juice (freshly squeezed)
45 ml apple cider vinegar (divided)
30 ml vegetable oil (divided)
2 g ground cumin
1 g dried oregano
10 g salt (divided or to taste)
2 g black pepper
120 g red onion (slice finely)
60 ml lime juice (divided)
4 g sugar (for the encurtido)
300 g cleaned cactus paddles (cut in strips)
2 pzas avocado (ripe)
120 g thick plain yogurt (for the cream)
20 g fresh cilantro (leaves and stalks tiernos, chopped)
45 ml water (for ajustar the cream si hace falta)
12 pzas corn tortillas (small)
80 g radishes (rebanados finely for servir)

Nutrition facts

per serving

610 kcal

Calories

34 g

Protein

36 g

Carbs

36 g

Fat

8 g

Fiber

28 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
Toast the pasilla chiles on a griddle or skillet over medium heat for 20 to 30 seconds per side until fragrant, being careful not to burn them. Place them in a bowl with the dried hibiscus and cover with very hot water for 10 minutes to soften.
2
Drain the pasilla chiles and hibiscus. Blend them with 2 garlic cloves, the orange juice, 1 tablespoon (15 ml) apple cider vinegar, 1 tablespoon (15 ml) vegetable oil, the cumin, oregano, 1 teaspoon (6 g) salt, and black pepper until you have a thick, smooth marinade.
3
Rub the skirt steak with the pasilla-hibiscus marinade. Let it rest for 15 minutes in a cool spot while you prepare the remaining ingredients.
4
For the pickled onion, combine the red onion with 2 tablespoons (30 ml) lime juice, 2 tablespoons (30 ml) apple cider vinegar, the sugar, and 1/4 teaspoon (1 g) salt. Massage lightly and let it sit for 15 minutes.
5
Heat a griddle or large skillet over medium-high heat. Toss the nopales with 1 teaspoon (5 ml) vegetable oil, a pinch of salt, and 1 tablespoon (15 ml) lime juice. Cook for 6 to 8 minutes, stirring occasionally, until the slime cooks off and the nopales are lightly charred in spots. Set aside.
6
Make the avocado crema by blending the avocado flesh with the yogurt, 1 garlic clove, the cilantro, 1 tablespoon (15 ml) lime juice, 1/4 teaspoon (1 g) salt, and the water if needed for a looser texture. It should be smooth and creamy.
7
Heat a grill, cast-iron skillet, or griddle over high heat. Cook the skirt steak for 4 to 5 minutes per side, or until your preferred doneness. If you prefer to finish it in the oven, transfer it after searing to a preheated oven at 400 °F / 200 °C for 3 to 5 minutes. Let the meat rest for 5 minutes before slicing thinly against the grain.
8
Warm the corn tortillas on the griddle for 20 to 30 seconds per side until soft and hot.
9
Assemble the tacos by placing sliced skirt steak on each tortilla, followed by the griddled nopales, avocado crema, pickled red onion, and sliced radishes.
10
Serve immediately with some of the pickling liquid and any remaining avocado crema on the side.

Chef tips

For juicier skirt steak, avoid overcooking it and let it rest before slicing. For a smokier touch, add a small pinch of extra toasted ground pasilla chile to the avocado crema.

Substitutions

You can substitute the skirt steak with flap steak or another thin beef steak. The yogurt can be replaced with thick sour cream. If nopales are unavailable, use griddled zucchini, though the flavor profile will change.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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