Chimi Chimi Beef Tacos

A colorful chimichurri marinade starring Cholula® Green Pepper Hot Sauce brings bright, vibrant flavor to beef tacos. A drizzle (or more) of Cholula® Original Hot Sauce finishes it off strong.

Servings: 5


  • 1 cup fresh cilantro leaves
  • 1 cup fresh parsley leaves
  • 5 tablespoons Cholula® Green Pepper Hot Sauce
  • 2 cloves fresh garlic
  • 1/2 cup olive oil
  • 1 1/2 pounds skirt steak
  • 2 ears fresh corn, husks and silk strands removed
  • 10 (6-inch) flour or corn tortillas
  • 1/2 cup cherry tomatoes, quartered
  • 1 ripe avocado, peeled, pitted and chopped
  • 5 tablespoons crumbled queso fresco
  • Cholula® Original Hot Sauce


  • 1 For the marinade, place cilantro, parsley, Green Pepper Hot Sauce and garlic in blender container; cover. Process until smooth. With machine running, slow stream in oil until well blended. Reserve 1/4 cup of the sauce.
  • 2 Place steak in large resealable plastic bag or glass dish. Add remaining 1/2 cup sauce. Turn to coat. Refrigerate 1 hour or longer for more flavor.
  • 3 Grill steak over medium-high heat 4 – 6 minutes per side, or until desired doneness. Transfer to cutting board and let rest 10 minutes. Meanwhile, grill corn 8 – 10 minutes until tender and lightly charred, turning occasionally. Cool slightly. Cut kernels from cob. Grill tortillas about 30 seconds per side or until lightly charred.
  • 4 Thinly slice steak across the grain. Drizzle with reserved 1/4 cup sauce. Serve in tortillas, topped with grilled corn, tomatoes, avocado and queso fresco. Drizzle with Original Hot Sauce.
  • 5 Test Kitchen Tips: •Outside skirt steak is a great cut of meat for these tacos! Tender and thin, it absorbs the marinade quickly and grills up in no time. •This chimichurri-inspired marinade doubles as a sauce for topping the tacos. Make a double batch and mix with mashed avocados for a fresh guacamole or drizzle over nachos for real flavor! •Tasty Twist: Try with chicken or halibut in place of the skirt steak.