Ingredients

Steak

• 1½ lbs ribeye, strip, or sirloin (or leftover cooked steak), cut into ¾–1" cubes
• 2 tbsp olive oil
• 1 tbsp Texas Steak Rub
• 1 tsp Big Chili Style
• 1 lime, juiced

Guacamole

• 3 ripe avocados
• ½ small red onion, finely diced
• 1–2 radishes, finely diced (crunchy tomato swap)
• 1 jalapeño, seeded & minced
• Juice of 1 lime
• 2 tbsp cilantro, chopped
• ½ tsp Big Chili Style, or to taste
• Kosher salt, to taste

Creamy Verde Sauce

• ½ cup mayonnaise
• ½ cup sour cream
• 1 garlic clove, minced
• 1 jalapeño, chopped
• ½ cup cilantro leaves
• Juice of 1 lime
• Salt, to taste

To Serve

• 12 warm corn or flour tortillas
• HXT Sauce (optional)
• Extra lime wedges, chopped cilantro, thinly sliced radishes (optional)

Directions

1. Season the steak: Pat dry. Toss with olive oil, lime juice, Texas Steak Rub, and Big Chili Style. Marinate 15–20 minutes (skip marinating if using leftover cooked steak).
2. Sear: Heat a cast-iron skillet over medium-high until very hot. Work in batches; sear steak cubes 2–3 minutes per side until browned and to preferred doneness. Transfer to a plate and rest 3 minutes.
3. Guacamole: In a bowl, mash avocados to a chunky texture. Fold in onion, radishes, jalapeño, lime juice, cilantro, Big Chili Style, and salt. Taste and adjust. Keep covered (plastic wrap pressed to surface) until serving.
4. Creamy verde: Blend mayonnaise, sour cream, garlic, jalapeño, cilantro, lime juice, and salt until smooth. Chill.
5. Warm tortillas: Toast on a dry skillet or directly over a low flame until pliable.
6. Assemble: Fill tortillas with steak bites. Top with a spoon of guacamole and a drizzle of creamy verde. Add cilantro, radish, and a hit of HXT Sauce if you like heat.