📖 Instructions

1. First things first, let's get that skirt steak seasoned. Pat it dry with paper towels—this is key for a good sear. Then, generously rub it with olive oil, salt, and freshly ground black pepper. Don't be shy with the seasoning! I like to add a pinch of garlic powder and chili powder for extra oomph, but that's totally optional.
2. Next up, fire up your grill! Get those coals nice and hot, aiming for medium-high heat. You want a good sear on the steak, but not to burn it to a crisp. Trust me, nobody likes burnt steak.
3. Once the grill is ready, place the steak on the grates. Grill for about 3-4 minutes per side for medium-rare, or longer depending on your desired doneness. Use a meat thermometer to ensure it reaches your perfect temperature. For medium-rare, aim for around 130-135°F (54-57°C).
4. While the steak rests, let's whip up that amazing avocado crema. In a blender or food processor, combine the ripe avocados, sour cream, lime juice, cilantro, and jalapeño. Blend until smooth and creamy. Adjust seasonings to taste. If it's too thick, add a little water, if it's too thin, add more sour cream.
5. Once the steak is cooked, take it off the grill and let it rest for about 5-10 minutes before slicing against the grain. This helps make it more tender. Slice it thinly against the grain, really thin, then put it aside.
6. Finally, warm your tortillas. I like to warm mine on a dry skillet over medium heat for about 30 seconds per side, until they're nice and pliable. Then, assemble your tacos! Fill each tortilla with the sliced skirt steak, top with the avocado crema, and garnish with extra cilantro and a squeeze of lime. Enjoy! Seriously, these tacos are amazing.
7. Oh, and one more tip: If you happen to burn your steak (it happens to the best of us!), don't fret. Just slice off the burnt parts and proceed with the rest of the recipe. You won't even notice the burn once you taste how delicious these tacos are!