Grilled Steak Tacos with Avocado Salsa Recipe

If you have been searching for the perfect way to bring fiesta flavors into your kitchen, look no further than these Grilled Steak Tacos with Avocado Salsa. This dish combines tender, smoky skirt steak marinated in a vibrant blend of citrus and spices with a creamy, refreshing avocado salsa made from charred tomatillos and fresh herbs. The mix of textures—from the juicy steak to the silky salsa and warm corn tortillas—creates an unforgettable experience that feels both comforting and exciting. Whether it’s a casual weeknight dinner or a festive gathering, these tacos never fail to impress and delight.

Ingredients You’ll Need

Every ingredient in this recipe plays an important role in transforming simple components into an extraordinary meal. From the ripe avocado adding creaminess to the steak’s juicy tang enhanced by citrus, each element helps build layers of flavor that make Grilled Steak Tacos with Avocado Salsa so irresistible.

• 2 tablespoons avocado oil: For a sturdy, high-heat oil that adds subtle richness while grilling and sautéing.
• 1 pound tomatillos: Their tartness forms the bright soul of the avocado salsa after charring.
• ½ yellow onion (sliced in half): Adds sweetness and depth to the salsa when lightly charred.
• 2 cloves garlic (skins peeled): Imparts a pungent warmth in the salsa verde base.
• 1 jalapeño (sliced in half, seeds removed for mild heat): Gives just the right hint of spice without overpowering the flavors.
• ¼ cup water: To help soften the tomatillos during cooking and balance the salsa texture.
• ¼ cup fresh cilantro: Brings a fresh, herbaceous note both in the salsa and as a topping.
• Juice of 1 lime (around 2 tablespoons, plus more to taste): Injects brightness that lifts the entire dish.
• ½ teaspoon dry oregano: Adds a subtle earthiness to the salsa and marinade.
• ½ teaspoon kosher salt (plus more to taste): Essential for seasoning and enhancing the natural flavors.
• 1 ripe avocado: Creates the creamy texture that balances the acidity and spice of the salsa.
• 16 ounces skirt steak (cut into 6-inch sections): The star protein—with a perfect texture for grilling and slicing.
• Juice of 1 orange (around ¼ cup): Sweetens the steak marinade and tenderizes the meat beautifully.
• Juice of 1 large lime (around 2 tablespoons): Adds refreshing zing to the steak marinade.
• ½ cup finely chopped fresh cilantro (divided in half): Half goes into the marinade, the other half for garnish and mixing with diced onion.
• 1 teaspoon paprika: Contributes mild smokiness and vibrant color to the marinade.
• 1 teaspoon kosher salt: Seasoning that brings out the steak’s natural flavors.
• 1 teaspoon onion powder: Infuses a subtle, deep onion flavor without overpowering.
• ½ teaspoon freshly-cracked black pepper: Adds a gentle heat and complexity to the meat.
• ½ teaspoon smoked paprika: Reinforces smoky notes for the perfect grilled vibe.
• ½ teaspoon ground cumin: Offers warm, earthy undertones classic in Mexican cuisine.
• ½ teaspoon dry oregano: Amplifies the herbal notes in both marinade and salsa.
• 2 tablespoons avocado oil: Used to further coat the steak for grilling.
• 6 green onions: Grilled alongside the steak for a sweet, slightly charred bonus garnish.
• 6 corn tortillas: The warm, soft base that holds all the fantastic ingredients together.
• ¼ cup finely chopped white onion (for serving): Adds crunch and sharpness as a final topping.

How to Make Grilled Steak Tacos with Avocado Salsa

Step 1: Prepare the Salsa Verde Base

Start by heating avocado oil in a frying pan over medium heat until shimmering. Add tomatillos, half a sliced yellow onion, garlic cloves, and halved jalapeño. Cook, stirring occasionally, until these vegetables develop a lovely light char that intensifies their natural flavors. Splash in the water and cook a few more minutes, letting it reduce slightly and the tomatillos become fork-tender, creating a vibrant foundation for your salsa.

Step 2: Blend into Avocado Salsa

Transfer the cooked vegetables to a blender and add fresh cilantro, lime juice, oregano, salt, and a perfectly ripe avocado. Pulse the blend until you reach the salsa consistency you love—smooth or chunky. Give it a taste and adjust salt or lime juice for brightness as needed. Chill the salsa in the fridge and let these flavors marry while you get the steak ready.

Step 3: Marinate the Skirt Steak

Combine the steak pieces with orange juice, lime juice, half the finely chopped cilantro, paprika, salt, onion powder, cracked black pepper, smoked paprika, ground cumin, and oregano. Toss everything to coat the meat evenly and pop it into the fridge to marinate anywhere from 1 to 6 hours. This citrusy blend not only flavors but tenderizes your steak to juicy perfection.

Step 4: Grill the Steak and Green Onions

Heat your grill or skillet to medium-high. If using a grill like a Traeger, toss steak in avocado oil before grilling, or add oil directly to your skillet for searing. Place steak sections and whole green onions on the heat, allowing steak to develop beautiful grill marks by cooking undisturbed for 4 minutes per side until medium-rare (internal temp 125°F). The green onions will char in just a few minutes. Remove all and let them rest, ensuring juicy, tender bites.

Step 5: Warm the Tortillas

While the steak rests, warm the corn tortillas briefly on the grill or skillet, flipping after 10 to 15 seconds to make them pliable and ready to hold all those amazing fillings. This step adds a smoky touch and keeps your tortillas delightfully soft.

Step 6: Assemble Your Grilled Steak Tacos with Avocado Salsa

Dice the rested steak into small cubes and combine the remaining chopped cilantro with diced white onion. Spread steak onto each warmed tortilla, spoon over the freshly made avocado salsa, and finish with the cilantro and onion mixture. Serve with charred green onions and extra salsa on the side, plus lime wedges for that final citrus squeeze that ties the whole dish together.

How to Serve Grilled Steak Tacos with Avocado Salsa

Garnishes

Fresh herbs like cilantro and chopped onions add layers of freshness and crunch, while the lime wedges provide a bright, zesty pop that lifts every bite. Don’t skip the grilled green onions—they add a subtle sweetness and smoky flair that complement the steak perfectly.

Side Dishes

Keep your side dishes simple but flavorful to accompany these bold tacos. Consider Mexican street corn, a light cabbage slaw with lime dressing, or even a side of black beans seasoned with cumin and garlic. Each side adds a new texture and roundness, making your meal feel complete.

Creative Ways to Present

For a fun twist, serve your grilled steak tacos with avocado salsa in small wooden boats or on a large platter with all toppings displayed buffet-style so everyone can build their own. Wrapping tortillas in a damp cloth keeps them soft if serving buffet-style. Garnish the serving plate with edible flowers or slices of colorful radishes for an Instagram-worthy presentation.

Make Ahead and Storage

Storing Leftovers

After your feast, store leftover steak and avocado salsa separately in airtight containers in the refrigerator. The salsa stays fresh for up to 3 days while the steak is best enjoyed within 2 days to preserve its flavor and tenderness.

Freezing

While the steak can be frozen for up to 2 months, avoid freezing the avocado salsa as it may lose its fresh texture and flavor. Instead, make a fresh batch of salsa when ready to serve again for that perfect taste every time.

Reheating

Gently reheat leftover steak in a skillet over medium heat with a splash of water or broth to keep it moist. Warm tortillas separately, and add fresh avocado salsa just before serving to keep its bright flavor intact.

FAQs

Can I use other cuts of steak for these tacos?

Absolutely! Flank or flap steak makes excellent alternatives to skirt steak as they grill well and absorb marinades beautifully. Just be mindful of cooking times since thickness can vary.

How spicy are these Grilled Steak Tacos with Avocado Salsa?

The heat is moderate and adjustable. Removing jalapeño seeds provides mild spice, but you can add more seeds or even a hotter pepper if you love a fiery kick.

Can I prepare the salsa ahead of time?

Yes! The avocado salsa can be made up to 3 days in advance and refrigerated. Just stir before serving and add a squeeze of fresh lime if it tastes a bit flat.

What if I don’t have a grill? Can I use a skillet?

Definitely. A heavy-bottomed skillet or griddle works wonderfully to sear the steak and char vegetables, producing fantastic flavor without a grill.

How do I keep the tortillas warm and soft?

Wrap warm tortillas in a clean kitchen towel or place them in a tortilla warmer to retain heat and softness. Warming them just before serving ensures they stay pliable for easy taco assembly.

Final Thoughts

Grilled Steak Tacos with Avocado Salsa capture the heart and soul of flavorful, fresh Mexican-inspired cooking in every bite. Whether you’re a seasoned home cook or just starting your culinary journey, this recipe is a fantastic way to bring friends and family together around the table. Go ahead and give it a try—you’re going to love how effortlessly these vibrant, juicy tacos become a new favorite in your recipe collection.

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