Name: Grilled Steak Tacos with Avocado Salsa Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: Mexican
Ingredients: 2 tablespoons avocado oil; 1 pound tomatillos (husks peeled and rinsed well); ½ yellow onion (sliced in half); 2 cloves garlic (skins peeled); 1 jalapeño (sliced in half, seeds removed for mild heat); ¼ cup water; ¼ cup fresh cilantro; Juice of 1 lime (around 2 tablespoons, plus more to taste); ½ teaspoon dry oregano; 1/2 teaspoon kosher salt (plus more to taste); 1 ripe avocado; 16 ounces skirt steak (cut into 6-inch sections, substitute flap steak or flank steak); Juice of 1 orange (around ¼ cup); Juice of 1 large lime (around 2 tablespoons); 1/2 cup finely chopped fresh cilantro (divided in half); 1 teaspoon paprika; 1 teaspoon kosher salt; 1 teaspoon onion powder; ½ teaspoon freshly-cracked black pepper; ½ teaspoon smoked paprika; ½ teaspoon ground cumin; ½ teaspoon dry oregano; 2 tablespoons avocado oil; 6 green onions; 6 corn tortillas; ¼ cup finely chopped white onion (for serving)

Jump to Recipe

There is nothing quite like sinking your teeth into Grilled Steak Tacos with Avocado Salsa to brighten up any meal. This vibrant dish brings together perfectly charred, juicy steak with a fresh, creamy avocado salsa that practically sings with every bite. The bright tomatillos, tangy lime, smoky spices, and fresh herbs combine to create a taco experience that’s lively, comforting, and utterly addictive. Whether you’re hosting a casual taco night or craving something special, these tacos deliver big on flavor and are surprisingly simple to make, promising to be an instant favorite.

Grilled Steak Tacos with Avocado Salsa Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are refreshingly straightforward yet essential to building layers of flavor, color, and texture in your grilled steak tacos with avocado salsa. Each component, from the juicy skirt steak to the zesty avocado salsa, plays a vital role in this delicious symphony of tastes.

Avocado oil: Perfect for high-heat grilling and adds a subtle, nutty richness to the steak and veggies.
Tomatillos: Bring that tangy brightness that forms the backbone of the avocado salsa.
Yellow onion: Adds sweetness when charred and a sharp crunch when fresh on the tacos.
Garlic: Infuses savory depth, especially when lightly charred with the veggies.
Jalapeño: Provides a gentle kick of heat, customizable by removing seeds for milder salsa.
Water: Helps soften the charred veggies for blending into salsa without watering down flavor.
Fresh cilantro: Offers herby freshness that lifts both steak marinade and salsa beautifully.
Lime juice: Adds essential acidity to brighten the entire dish.
Oregano: Brings a subtle earthiness that grounds the salsa and steak spice mix.
Kosher salt: Balances and enhances all the natural flavors throughout the dish.
Ripe avocado: Provides creamy, buttery texture that mellows and enriches the salsa.
Skirt steak: The star protein with incredible flavor that crisps beautifully when grilled.
Orange juice: Adds a hint of sweetness and tenderizes the steak marinade.
Spices including paprika, onion powder, black pepper, smoked paprika, cumin: Create a smoky, savory, and aromatic rub for the steak.
Green onions: Charred alongside the steak, they add subtle sharpness and texture contrast.
Corn tortillas: Soft and slightly sweet, the perfect vessel for all the taco goodness.
White onion: Finely chopped and used fresh as a crisp topping to provide bite.

How to Make Grilled Steak Tacos with Avocado Salsa

Step 1: Prepare the Salsa Verde

Start by heating avocado oil in a frying pan until shimmering, then add the tomatillos, onion, garlic, and jalapeño. You’ll want to cook these, stirring occasionally, until they develop those gorgeous little charred spots that add smoky depth. Adding water helps steam and soften them after the initial sear. Once fork-tender and slightly reduced, blend with fresh cilantro, lime juice, oregano, salt, and the all-important ripe avocado to make your salsa. Feel free to pulse until it’s as smooth or chunky as you like. Taste and tweak the seasoning—this salsa verde really sets the tone for the entire dish!

Step 2: Marinate the Steak

In a bowl, combine your skirt steak with orange juice, lime juice, cilantro, and a blend of spices tailored to enhance the meat’s natural richness. This marinade, lasting from 1 to 6 hours, works magic by tenderizing the steak and infusing it with smoky, tangy, and savory notes. The longer it marinates, the more flavorful and juicy your steak will be.

Step 3: Grill the Steak and Green Onions

Whether you’re firing up a Traeger grill or using a heavy skillet, get your cooking surface hot and ready. Toss the steak with avocado oil, then lay the pristine meat and fresh green onions down to cook undisturbed so you can achieve those classic grill marks or a beautiful sear. Timing is key—about 4 minutes per side for the steak to reach a perfect medium-rare, and a minute or two for the greens to soften and char without burning. Resting the steak afterward allows juices to redistribute, ensuring each bite is juicy and tender.

Step 4: Warm the Tortillas

Soft, warm corn tortillas make all the difference. Whether you heat them on your grill, skillet, or even over an open flame, just a quick 10 to 15 seconds per side transforms them into pliable frames that hold all the taco fillings together perfectly.

Step 5: Assemble Your Grilled Steak Tacos with Avocado Salsa

Start by layering diced steak on each tortilla, then spoon on a generous helping of your creamy, tangy avocado salsa. Add the fresh cilantro and onion mixture for that crunch and burst of herbaceous flavor, and don’t forget to serve with the charred green onions and extra salsa on the side. A squeeze of lime over the top lifts everything to the next level of deliciousness.

How to Serve Grilled Steak Tacos with Avocado Salsa

Garnishes

Simple garnishes like fresh cilantro sprigs, finely chopped white onions, and lime wedges bring brightness and freshness to the rich, smoky flavors of the grilled steak tacos with avocado salsa. The charred green onions make for a wonderful garnish too, adding another layer of smoky sweetness and beautiful color contrast. These garnishes are like the final brushstrokes on a delicious painting.

Side Dishes

To complement these tacos, think about serving a light, crispy cabbage slaw or a simple Mexican street corn salad. Black beans or cilantro-lime rice also work beautifully to round out the meal without overpowering the fresh flavors of the steak and salsa. These sides keep the meal balanced and keep your palate excited for every bite.

Creative Ways to Present

For a fun twist, serve these tacos on a large communal platter layered with lime wedges and additional salsa in pretty bowls for dipping. You could also offer a DIY taco bar with toppings like diced radishes, crumbled queso fresco, and pickled jalapeños to let guests customize their tacos. Presentation brings joy to the meal, and with grilled steak tacos with avocado salsa, you want that joyful vibe to match the vibrant and dynamic flavors.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers of these grilled steak tacos with avocado salsa, keep the steak and salsa separate in airtight containers in the fridge. The steak maintains its texture and flavor best stored this way, while the salsa stays fresh and creamy. Tortillas can be wrapped in foil or plastic wrap to avoid drying out.

Freezing

While the steak can be frozen after cooking, the fresh avocado salsa is best made fresh or refrigerated for only a few days as freezing can alter its creamy texture. Freeze meat in portioned containers and thaw thoroughly in the refrigerator before reheating gently to maintain tenderness.

Reheating

Reheat the steak gently in a skillet over medium heat or in the oven wrapped in foil to keep it juicy. Avoid microwave reheating if possible to prevent dryness. Warm the tortillas separately on a skillet or grill for best texture, and refresh the salsa with a quick stir or squeeze of fresh lime juice before serving again.

FAQs

Can I use other cuts of steak for Grilled Steak Tacos with Avocado Salsa?

Absolutely! While skirt steak is preferred for its flavor and texture, flank steak or flap steak work wonderfully too. Just be mindful of cooking times, as thickness can vary.

How spicy is the avocado salsa?

The salsa has a mild heat that you can easily adjust by removing the jalapeño seeds for a gentler spice or including them for a bit more kick. You control the fire!

Can I make the avocado salsa vegan?

The salsa is naturally vegan and gluten-free, making it a perfect fresh topping for a plant-based taco if you substitute the steak with grilled vegetables or plant proteins.

What’s the best way to reheat leftover tacos?

Remove any fresh toppings before reheating. Warm the steak gently on the stovetop and heat tortillas separately to prevent sogginess. Add fresh salsa and garnishes after reheating for the best results.

How far ahead can I prepare Grilled Steak Tacos with Avocado Salsa?

You can make the salsa up to 3 days ahead and marinate your steak for several hours or overnight. Assemble the tacos just before serving to keep textures crisp and fresh.

Final Thoughts

If you’re looking to brighten up a weeknight or impress friends with something bursting with fresh, smoky flavor, I can’t recommend these Grilled Steak Tacos with Avocado Salsa enough. They hit all the right notes: juicy, tangy, creamy, and just the right amount of smoky heat. Once you try them, they might just become your go-to taco recipe too!

Grilled Steak Tacos with Avocado Salsa Recipe

★★★★★

4.9 from 17 reviews

Author: Rafael
Total Time: 1 hour 35 minutes (including marinating time)
Yield: 6 tacos 1x
Diet: Halal

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Description

These Grilled Steak Tacos with Avocado Salsa offer a vibrant, smoky, and fresh flavor profile perfect for an easy and delicious meal. Marinated skirt steak grilled to juicy medium-rare is paired with a tangy tomatillo-based avocado salsa and traditional taco toppings, served on warm corn tortillas. A fantastic recipe for taco night that brings together charred vegetables, citrus, and fresh herbs for an unforgettable Mexican-inspired dish.

Instructions

Prepare Salsa Verde: Preheat a frying pan over medium heat and add avocado oil. Once shimmering, add tomatillos, yellow onion, garlic, and jalapeño. Cook, stirring occasionally, until the vegetables are lightly charred. Add water and cook for about 3 minutes, letting the liquid reduce by a quarter and the tomatillos soften until fork-tender.
Blend the Salsa: Transfer the cooked vegetables to a blender. Add cilantro, lime juice, oregano, salt, and ripe avocado. Pulse until smooth or to your preferred consistency. Taste and adjust seasoning with additional salt or lime juice if desired. Refrigerate the salsa covered until ready to serve; it will last up to 3 days.
Marinate the Steak: In a bowl, combine skirt steak with orange juice, lime juice, half of the chopped cilantro, paprika, salt, onion powder, black pepper, smoked paprika, ground cumin, and oregano. Toss to coat thoroughly. Cover and refrigerate the steak for 1 to 6 hours to allow flavors to meld.
Grill the Steak and Green Onions: Preheat your grill to 500°F (475°F if using a ModiFire Grill Grate) or heat a heavy skillet or griddle over medium-high heat. If grilling, add avocado oil to the steak and toss. If using a skillet, add oil to the pan and heat until shimmering. Place the steak sections and green onions onto the grill or pan. Cook the steak for about 4 minutes on one side to develop grill marks or a deep sear and the green onions for 2 minutes. Flip both and continue cooking the steak for another 4 minutes to reach a medium-rare internal temperature of 125°F, and the green onions for 1 more minute. Remove from heat and let the steak rest for at least 6 minutes before slicing into small cubes.
Warm the Tortillas: While the steak rests, warm the corn tortillas on the grill or skillet for 10-15 seconds per side. Alternatively, warm them directly over an open gas stovetop flame using a heat-safe wire rack for the same period per side.
Prepare Toppings: In a small bowl, mix the remaining chopped cilantro with the chopped white onion. This mixture will be used as a garnish on the tacos.
Assemble the Tacos: Spread diced steak evenly over each tortilla. Top with a generous amount of avocado salsa. Garnish with the cilantro and onion mixture. Serve with the charred green onions on the side, extra avocado salsa, and lime wedges for squeezing to taste.

Notes

For milder salsa, remove jalapeño seeds; for more heat, leave them in.
Steak can be marinated up to 6 hours but no longer to maintain texture.
Use a meat thermometer to check steak doneness for perfect medium-rare.
Leftover salsa can be stored in an airtight container in the fridge for up to 3 days.
Flour tortillas can be substituted, but corn tortillas are preferred for authenticity.
If a grill is not available, a heavy skillet or griddle works great for cooking steak and vegetables.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Grilling and sautéing
Cuisine: Mexican