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Perfect Romantic Cinco de Mayo Dinner for Two

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A quick and easy dinner featuring smoky chipotle marinated skirt steak, fresh pico de gallo, and creamy guacamole served on warm corn tortillas. Perfect for a romantic Cinco de Mayo celebration or any special occasion.

Ingredients

Scale
  • 12 oz skirt steak, trimmed of excess fat
  • 2 chipotle peppers in adobo sauce, minced
  • 3 tablespoons fresh lime juice (about 1 lime)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 2 medium Roma tomatoes, diced
  • ½ medium white onion, finely chopped
  • ¼ cup fresh cilantro, chopped
  • 1 small jalapeño pepper, seeded and minced (optional)
  • 1 tablespoon fresh lime juice (for pico de gallo)
  • Pinch of salt (for pico de gallo)
  • 2 medium ripe avocados
  • 1 tablespoon fresh lime juice (for guacamole)
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt (for guacamole)
  • 1 tablespoon chopped cilantro (for guacamole)
  • 6–8 small corn tortillas
  • ¼ cup queso fresco or crumbled cotija cheese (optional)
  • Fresh radishes, thinly sliced (for garnish)
  • Lime wedges (for serving)

Instructions

  1. In a medium bowl, combine minced chipotle peppers, lime juice, olive oil, garlic, ground cumin, salt, and pepper. Whisk until well mixed.
  2. Add skirt steak to the marinade and turn to coat evenly. Cover and refrigerate for at least 30 minutes, ideally up to 2 hours.
  3. While the steak marinates, combine diced tomatoes, chopped onion, cilantro, jalapeño (if using), lime juice, and salt in a bowl. Stir gently and let sit at room temperature for 15-20 minutes.
  4. Cut avocados in half, remove pits, and scoop flesh into a bowl. Add lime juice, garlic powder, salt, and chopped cilantro. Mash with a fork or potato masher until creamy but slightly chunky. Adjust seasoning as needed.
  5. Heat a cast iron skillet over medium-high heat until very hot (about 5 minutes). Remove steak from marinade, letting excess drip off.
  6. Place steak in pan and cook 3-4 minutes per side for medium-rare (internal temp about 130°F / 54°C). Adjust time for preferred doneness.
  7. Remove steak and let rest on a plate for 5 minutes before slicing thinly against the grain.
  8. While steak rests, warm tortillas one at a time in the same skillet over medium heat, about 30 seconds per side. Keep warm wrapped in a kitchen towel.
  9. Assemble tacos by layering sliced steak on tortillas, topping with pico de gallo, a dollop of guacamole, crumbled queso fresco, and radish slices.
  10. Serve immediately with lime wedges on the side.

Notes

Marinate steak for at least 30 minutes for best flavor; up to 2 hours is ideal. Use a very hot pan to get a good sear and avoid overcrowding the pan to prevent steaming. Rest steak before slicing to retain juices. Guacamole can be made up to 2 hours ahead and kept covered tightly to prevent browning. Adjust heat by omitting jalapeño or adding a pinch of sugar to pico de gallo. For low-carb, substitute tortillas with lettuce leaves. For vegetarian option, use grilled portobello mushrooms marinated in the same sauce.

Nutrition

Keywords: Cinco de Mayo, romantic dinner, skirt steak, tacos, guacamole, pico de gallo, Mexican cuisine, easy dinner, date night

Find it online: https://elaraeats.com/perfect-romantic-cinco-de-mayo-dinner-for-two-easy-recipes-to-impress/