Get ready to fall in love with these Grilled Steak Tacos with Avocado Salsa Recipe—they’re bursting with bold flavors, juicy grilled steak, and a creamy, tangy avocado salsa that will have you reaching for seconds (and maybe thirds!). Perfect for a casual dinner or a lively weekend get-together, these tacos are as satisfying as they are delicious.
Why You’ll Love This Recipe
- Juicy Grilled Steak: Marinated to perfection and seared for that irresistible smoky char and tender bite.
- Fresh Avocado Salsa: Creamy avocado mixed with zesty tomatillos and lime makes every bite vibrant and refreshing.
- Simple Ingredients: Easy to find and straightforward to prepare, making you feel like a taco pro in no time.
- Perfect for Any Occasion: Whether it’s a weeknight meal or a festive gathering, these tacos always impress.
Ingredients You’ll Need
This Grilled Steak Tacos with Avocado Salsa Recipe shines because of its carefully chosen, simple ingredients. Each plays a special role—from the smoky spices on the steak, to the creamy and tangy notes of the salsa—that together create an unforgettable flavor combination.
- Skirt steak: Perfect for quick grilling with great flavor and tenderness, but feel free to substitute flank or flap steak.
- Tomatillos: These little green gems add bright acidity and a fresh, slightly tart base for the salsa verde.
- Avocado: Brings creaminess that balances the heat and acidity perfectly.
- Fresh cilantro and lime juice: Key for adding that herbaceous brightness and zesty punch.
- Spices like paprika, cumin, and oregano: Layered into the marinade, these give the steak its irresistible smoky and earthy tones.
- Corn tortillas: Toasted just right to hold all the goodness without overpowering the flavors.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
Feel free to put your own spin on this Grilled Steak Tacos with Avocado Salsa Recipe. It’s incredibly easy to customize based on your pantry, dietary preferences, or the flavor profile you want to explore.
- Swap the protein: Try chicken, shrimp, or even portobello mushrooms for a vegetarian twist that still packs big flavor.
- Add heat: Leave the jalapeño seeds in the salsa or top with sliced fresh chiles to dial up the spiciness.
- Cheese lovers rejoice: Crumble some cotija or queso fresco on top for a rich, salty punch.
- Make it vegan: Skip the steak and load up on grilled veggies with the avocado salsa for a fresh plant-based meal.
How to Make Grilled Steak Tacos with Avocado Salsa Recipe
Step 1: Prepare the Salsa Verde
Start by heating avocado oil in a pan over medium heat until shimmering. Toss in tomatillos, yellow onion, garlic, and jalapeño, cooking until they get a lovely char and soften. Adding a splash of water helps to lift the flavorful brown bits from the pan and ensures everything is tender. Once cooked, blend these roasted veggies with fresh cilantro, lime juice, oregano, salt, and ripe avocado for that creamy, zesty salsa verde that steals the show.
Step 2: Marinate the Steak
In a bowl, mix the skirt steak with fresh orange and lime juices, half the chopped cilantro, and a spice blend featuring paprika, onion powder, black pepper, smoked paprika, cumin, oregano, and salt. Toss the steak to make sure every piece is coated with this flavorful marinade. Cover and refrigerate for at least 1 hour, or up to 6 hours if you want an even deeper flavor infusion.
Step 3: Grill the Steak and Green Onions
Preheat your grill or heavy skillet to a high temperature—around 500°F if using a Traeger or 475°F with a ModiFire Grill Grate works perfectly. Toss the steak and green onions with avocado oil to prepare for the heat. Grill the steak, letting the natural juices caramelize and produce a gorgeous char, about 4 minutes per side for medium-rare. The green onions will cook faster—just about 2 minutes per side—until slightly charred but still tender. Let the steak rest for at least 6 minutes before slicing into bite-sized pieces.
Step 4: Warm the Tortillas and Assemble
Quickly warm your corn tortillas on the grill or skillet, just 10 to 15 seconds per side until pliable and lightly toasted. For assembly, layer diced steak onto each tortilla, then spoon generous amounts of that luscious avocado salsa. Top with a mixture of chopped cilantro and white onion for freshness and crunch. Serve alongside the charred green onions, extra salsa, and lime wedges for that final pop of brightness you’ll crave.
Pro Tips for Making Grilled Steak Tacos with Avocado Salsa Recipe
- Marinate for max flavor: Allow at least an hour for the steak to soak up the citrus and spices, but overnight in the fridge is even better if you have time!
- Use a thermometer: Check the thickest part of the steak to pull it off the grill at 125°F for that perfect medium-rare juicy finish.
- Don’t skip resting: Letting the steak rest preserves all those delicious juices so your tacos aren’t dry.
- Warm tortillas properly: Heating tortillas briefly keeps them soft and foldable without drying out or cracking.
How to Serve Grilled Steak Tacos with Avocado Salsa Recipe
Garnishes
Keep garnishes fresh and simple for this dish. A sprinkle of finely chopped white onion and cilantro adds crunch and brightness. Don’t forget the lime wedges for an extra splash of zing, and for a bit of a smoky finish, add some charred green onions on the side that are wonderful to nibble alongside.
Side Dishes
Pair these tacos with light, flavorful sides like a crisp jicama slaw, Mexican street corn, or a fresh cucumber salad to keep things balanced. Rice and beans are always a winner too, but you could jazz things up with some quick pickled red onions for sharp contrast.
Creative Ways to Present
Elevate your taco night by serving everything family-style on a colorful platter with bowls of salsa, lime wedges, and toppings you can pile on. Or, try skewering the grilled steak and green onions for a fun handheld presentation before tucking them into tortillas. Adding edible flowers or fresh herbs on top can make the dish feel extra special for guests.
Make Ahead and Storage
Storing Leftovers
Store leftover steak and avocado salsa separately in airtight containers in the fridge for up to 3 days. This keeps the steak juicy and the salsa fresh without sogginess. Tortillas are best warmed fresh but can also be stored wrapped in foil or plastic in the fridge.
Freezing
You can freeze cooked steak pieces for up to 2 months, but the avocado salsa doesn’t freeze well—its texture and color will change. Instead, make a fresh batch of salsa when you thaw the steak for best results.
Reheating
Warm leftover steak gently in a skillet over medium heat to avoid overcooking. Reheat tortillas in a dry pan or wrapped in foil in the oven. Serve immediately with fresh avocado salsa to keep that bright, creamy flavor.
FAQs
-
Can I use other cuts of steak for this recipe?
Absolutely! While skirt steak is ideal for its flavor and tenderness, flank steak or flap steak are wonderful alternatives. Just adjust grilling time slightly based on thickness.
-
Is it possible to make this recipe ahead of time?
Yes! You can marinate the steak up to 6 hours ahead and make the avocado salsa a day in advance. Store everything separately and assemble just before serving for the freshest taste.
-
How spicy is the avocado salsa?
The salsa has a mild heat since the jalapeño seeds are removed. If you like it spicier, keep the seeds or add extra jalapeño or chili flakes to taste.
-
Can I make this recipe gluten-free?
Definitely! Using corn tortillas keeps this dish naturally gluten-free. Just double-check your spice blends or any packaged ingredients to ensure no hidden gluten.
Final Thoughts
This Grilled Steak Tacos with Avocado Salsa Recipe is truly one of those dishes that makes any meal feel like a celebration. With its vibrant flavors, easy steps, and satisfying bites, I can’t wait for you to bring it to your table and share the love. Grab your grill, gather your ingredients, and treat yourself to these fantastic tacos—you deserve it!
PrintGrilled Steak Tacos with Avocado Salsa Recipe
These Grilled Steak Tacos with Avocado Salsa combine tender, marinated skirt steak grilled to medium-rare perfection with a vibrant, creamy salsa verde made from charred tomatillos and avocado. Served on warm corn tortillas and garnished with fresh cilantro, white onion, and charred green onions, this recipe offers an authentic, flavorful Mexican-inspired meal perfect for taco night or any casual gathering.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 6 tacos
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Ingredients
For the Salsa Verde:
- 2 tablespoons avocado oil
- 1 pound tomatillos, husks peeled and rinsed well
- 1/2 yellow onion, sliced in half
- 2 cloves garlic, skins peeled
- 1 jalapeño, sliced in half, seeds removed for mild heat
- 1/4 cup water
- 1/4 cup fresh cilantro
- Juice of 1 lime, around 2 tablespoons, plus more to taste
- 1/2 teaspoon dry oregano
- 1/2 teaspoon kosher salt, plus more to taste
- 1 ripe avocado
For the Grilled Steak Tacos:
- 16 ounces skirt steak, cut into 6-inch sections (substitute flap steak or flank steak)
- Juice of 1 orange, around 1/4 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
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dry oregano
- 2 tablespoons avocado oil
- 6 green onions
- 6 corn tortillas
- 1/4 cup finely chopped white onion, for serving
Instructions
- Make the Salsa Verde: Preheat a frying pan over medium heat and add the avocado oil. Once shimmering, add the tomatillos, yellow onion halves, garlic cloves, and jalapeño halves. Cook, stirring occasionally, until the vegetables are lightly charred. Add ¼ cup water and cook for about 3 minutes, stirring occasionally and scraping up browned bits, until the liquid reduces by a quarter and the tomatillos are fork-tender.
- Blend the Salsa: Transfer the cooked vegetables to a blender along with fresh cilantro, lime juice, dry oregano, salt, and ripe avocado. Pulse until smooth or chunky, based on preference. Taste and adjust seasoning with additional lime juice or salt if needed. Refrigerate the salsa in a covered bowl until ready to serve, up to 3 days.
- Marinate the Steak: In a bowl, combine the skirt steak with orange juice, lime juice, ¼ cup chopped cilantro, paprika, kosher salt, onion powder, black pepper, smoked paprika, cumin, and oregano. Toss to coat evenly, cover, and refrigerate for 1 to 6 hours to develop flavor.
- Preheat Grill or Skillet: When ready to cook, preheat a Traeger Grill to 500°F (or 475°F if using a ModiFire Grill Grate), or heat a heavy-bottomed skillet or griddle over medium-high heat.
- Prepare Steak and Green Onions for Cooking: If using a Traeger Grill, toss the marinated steak with avocado oil. If cooking on a skillet or griddle, add avocado oil to the pan and heat until shimmering. Place the steak sections and green onions onto the grill or pan.
- Grill the Steak and Onions: Cook the steak undisturbed for about 4 minutes until grill marks or a deep sear form. Cook the green onions for about 2 minutes. Flip both the steak and green onions, cooking the steak for an additional 4 minutes until the thickest part reaches 125°F for medium-rare, and cook the onions for an additional 1 minute.
- Rest and Slice Steak: Transfer the steak and green onions to a cutting board and allow the steak to rest for at least 6 minutes. Slice the steak into small cubes, leaving the green onions whole.
- Warm the Tortillas: Warm the corn tortillas on the grill or skillet for 10-15 seconds per side. Alternatively, heat them directly over a gas stovetop flame using a wire rack for the same amount of time.
- Prepare Garnish: In a small bowl, combine the remaining ¼ cup chopped cilantro with the finely diced white onion and toss to mix.
- Assemble the Tacos: On each warm tortilla, spread a layer of diced steak, add a generous spoonful of avocado salsa, and top with the cilantro and onion mixture. Serve the tacos with charred green onions, extra avocado salsa on the side, and lime wedges for squeezing.
Notes
- Marinate the steak for at least 1 hour and up to 6 hours to enhance flavor and tenderness.
- If a grill is not available, a heavy skillet or griddle on the stovetop works well for searing the steak and green onions.
- Adjust the heat of jalapeño in the salsa by leaving seeds in for more spice or removing them for mild heat.
- The salsa verde can be made a day ahead and kept refrigerated to deepen flavors.
- For a more authentic experience, try using corn tortillas and warm them properly to avoid breakage.
- Steak temperature of 125°F corresponds to medium-rare; adjust cooking time for desired doneness.
