This easy steak taco recipe is made even more delicious with a homemade jalapeño chimichurri sauce! These tacos are loaded with juicy, spice-rubbed steak, avocado, cotija cheese, pickled onions and jalapeños. Perfect for a cookout, or a quick and tasty weeknight dinner!


Makes 6 servings 1x 2x 4x
  • Marinated Onions
  • 1/2 small red onion thinly sliced
  • 1/4 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • Chimichurri
  • 1 cup Sliced Tamed™ Jalapeño Peppers *
  • 1 tablespoon Imported Non-Pareil Capers drained
  • 1 cup Italian parsley leaves
  • 1 cup cilantro leaves
  • 2 garlic cloves
  • Salt and pepper, to taste
  • 1/2 cup extra virgin olive oil
  • Tacos
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 ½ lbs skirt steak
  • 2 tablespoons avocado oil
  • 8 corn tortillas warmed
  • Sliced avocado
  • Crumbled cotija cheese, to garnish
  • Sliced Tamed™ Jalapeño Peppers * to garnish
  • Hot Chili Peppers for serving


  1. In a medium bowl, toss the sliced onion with the vinegar, oil, salt, pepper, and sugar. Set aside and allow to sit for 30 minutes.
  2. To a food processor, add the Mezzetta® Sliced Tamed Jalapeños, Mezzetta® Imported Non-Pareil Capers, parsley, cilantro, garlic and salt and pepper. Pulse a few times until the ingredients are combined and slowly, with the processor running, stream in the olive oil until a sauce has formed. Transfer to a bowl and set aside until ready to serve.
  3. To a small bowl, combine the salt, pepper, chili powder, smoked paprika, oregano and cumin.
  4. Season both sides of the steak liberally with the spice mixture and add the avocado oil to a cast iron skillet over medium-high heat.
  5. Add the steak to the pan or grill and sear for 3-4 minutes per side for medium rare. The internal temperature of the steak should register at 135°F. Transfer the steak to a cutting board to rest while you build your tacos.
  6. Arrange the warmed corn tortillas on a serving platter and add a few slices of avocado. Thinly slice the steak at an angle against the grain of the meat and add a few slices to each taco.
  7. Top each taco with a spoonful of the jalapeño chimichurri, crumbled cotija cheese, a few Mezzetta® Sliced Tamed Jalapeños, marinated red onions and serve with Mezzetta® Hot Chili Peppers on the side.
  8. Enjoy!