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Grilled Steak Tacos with Avocado Salsa Recipe

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4.4 from 54 reviews

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.

Ingredients

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Prepare Garnish: In a small bowl, combine the remaining ¼ cup chopped cilantro with the finely diced white onion and toss to mix.
  10. 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.

Find it online: https://yummelle.com/grilled-steak-tacos-with-avocado-salsa-recipe/