I absolutely love sharing this Grilled Steak Tacos with Avocado Salsa Recipe because it’s one of those dishes that just brightens up any weeknight or weekend cookout. The juicy, smoky grilled steak paired with that creamy, tangy avocado salsa creates a perfect flavor combo you won’t forget. Trust me, once you try this, you’ll wonder how you ever made tacos without this fresh salsa verde touch.
When I first tried this recipe, it felt like a mini fiesta in my kitchen! Plus, it comes together pretty quickly, which means you won’t be stuck cooking all evening. Whether you’re feeding a crowd or just craving something exciting and vibrant, this Grilled Steak Tacos with Avocado Salsa Recipe really hits the spot every time.
Why You’ll Love This Recipe
- Bold, Fresh Flavors: The salsa verde with creamy avocado adds a unique, fresh twist that elevates classic grilled steak tacos.
- Quick and Easy: You can have these tacos on the table in under 45 minutes with minimal fuss.
- Perfect for Any Occasion: Whether it’s a casual family dinner or a weekend BBQ with friends, these tacos always impress.
- Customizable and Versatile: You can swap out steak cuts or adjust heat levels to your liking without losing any deliciousness.
Ingredients You’ll Need
The ingredients in this Grilled Steak Tacos with Avocado Salsa Recipe work together like a charm, balancing smoky, tangy, and creamy flavors. When shopping, I recommend picking the freshest tomatillos and ripe avocados to really make that salsa shine.
- Avocado Oil: I like using this for a subtle flavor that’s perfect for grilling and cooking.
- Tomatillos: These little green gems are the heart of the salsa verde; make sure they’re bright and fresh.
- Yellow Onion: Adds a gentle sweetness when charred, great for depth in the salsa.
- Garlic: Essential for that punchy, aromatic base.
- Jalapeño: Offers just a hint of heat; remove seeds if you prefer mild.
- Fresh Cilantro: Bright and herbaceous — don’t skip it!
- Fresh Lime and Orange Juice: Give the steak and salsa that fresh citrus zing which makes every bite lively.
- Skirt Steak (or Flank/Flap Steak): Thin cuts that grill quickly and stay tender when sliced thin.
- Spices: Paprika, smoked paprika, cumin, oregano, black pepper, onion powder, and kosher salt bring that bold, southwestern flavor.
- Green Onions: Charred alongside the steak for extra flavor and texture.
- Corn Tortillas: The soft, slightly sweet base that holds all those flavors together beautifully.
- White Onion: For that fresh crunch in the garnish.
Variations
I love tweaking this recipe depending on what’s in season or what my family’s craving. It’s fun to switch up the protein, add more heat, or even experiment with different toppings to keep things interesting.
- Protein Swap: I’ve tried this with flank steak and flap steak too—both grill beautifully and offer great flavor and tenderness.
- Spicy Kick: When friends want more heat, I leave the jalapeño seeds in, or add a splash of hot sauce right before serving.
- Vegetarian Version: Sub grilled portobello mushrooms or cauliflower steak and keep the avocado salsa for plenty of flavor.
- Different Tortillas: Flour tortillas add a soft chewiness if you want a change, though corn keeps it authentically Mexican to me.
How to Make Grilled Steak Tacos with Avocado Salsa Recipe
Step 1: Make the Salsa Verde
Start by heating your pan over medium heat and adding avocado oil until it shimmers. Toss in the tomatillos, onion, garlic, and jalapeño, stirring occasionally, until everything gets beautifully charred—this adds depth and a slight smoky flavor to the salsa. Then pour in water and cook until the liquid reduces and the tomatillos become fork-tender. I always scrape the bottom gently to pick up those tasty browned bits. Blend it all with fresh cilantro, lime juice, oregano, salt, and avocado until your perfect texture—chunky or smooth. Chill it in the fridge to let those flavors mingle while you prepare the steak.
Step 2: Marinate the Steak
In a bowl, mix your steak sections with orange and lime juice, half the chopped cilantro, and all the spices. The citrus not only lends flavor but helps tenderize the meat, making it juicy and flavorful. Pop it in the fridge anywhere from one hour to six hours—longer marinating rewards you with even more tender, punchy meat. I usually aim for at least two hours if I have time.
Step 3: Grill the Steak and Green Onions
Heat your grill or skillet to high—getting a good sear is key. Toss the avocado oil onto the steak to prevent sticking and help those grill marks. Place both steak and green onions on the heat without moving them too much; this helps create beautiful charred lines and deep flavor. Cook the steak about 4 minutes on each side for medium-rare (aiming for 125°F internal temp) and the green onions about 2 minutes per side until nicely softened and charred. Let the steak rest on a cutting board for at least 6 minutes so all those juices redistribute before slicing.
Step 4: Warm the Tortillas and Assemble
While the steak rests, quickly warm tortillas on the grill or in the skillet just 10-15 seconds per side until pliable and slightly charred. Combine the remaining chopped cilantro with diced white onion for fresh garnish. Slice your steak into small cubes, then layer it right onto each tortilla, spoon on a generous amount of avocado salsa, and sprinkle with that fresh onion-cilantro mix. Serve with charred green onions and lime wedges for an extra burst of flavor.
Pro Tips for Making Grilled Steak Tacos with Avocado Salsa Recipe
- Marinating Time Matters: I found marinating at least two hours really tenderizes the meat without becoming mushy.
- Char for Flavor: Don’t rush the charring step—it creates complex flavors that really elevate the dish.
- Use a Meat Thermometer: It’s the best way to ensure medium-rare steaks without guesswork or drying them out.
- Rest Your Meat: Always let the steak rest before cutting to keep it juicy and tender.
How to Serve Grilled Steak Tacos with Avocado Salsa Recipe
Garnishes
I usually pile on fresh cilantro and diced white onion because they add such a lovely bright crunch and fresh aroma. Lime wedges are a must-have on the side for that extra pop of citrus. Sometimes I add a drizzle of Mexican crema or a sprinkle of crumbled queso fresco if I’m feeling indulgent.
Side Dishes
My go-to sides include smoky grilled corn on the cob, a simple cabbage slaw for crunch and acidity, and sometimes black beans or refried beans for a heartier meal. These sides complement the rich steak and cool avocado salsa perfectly.
Creative Ways to Present
For a party, I like setting up a taco bar with all the toppings laid out and a big bowl of the avocado salsa. Guests love assembling their own tacos — it’s interactive and fun. You can also serve mini versions on small tortillas for easy finger food at gatherings.
Make Ahead and Storage
Storing Leftovers
I store leftover steak and avocado salsa separately in airtight containers in the fridge. The salsa keeps well for up to 3 days and the steak about 2-3 days. Keeping them separate helps avoid soggy tortillas when you’re ready to enjoy the next day.
Freezing
Freezing cooked steak works, though I wouldn’t recommend freezing the fresh avocado salsa—you lose that vibrant texture and flavor. Instead, make extra salsa fresh when ready to serve again.
Reheating
To reheat leftover steak, I gently warm it in a skillet with a splash of water or broth to keep it moist, over medium heat until just warm. Tortillas can be warmed separately on the stovetop or microwave wrapped in a damp towel.
FAQs
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Can I use other steaks besides skirt steak for this recipe?
Absolutely! Flank steak or flap steak are great alternatives that grill similarly and deliver comparable flavor and tenderness. Just keep an eye on cooking time since thickness can vary.
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How spicy is the avocado salsa, and can I adjust the heat?
The salsa has a mild heat level thanks to removing the jalapeño seeds, but you can easily adjust it by including seeds or adding more jalapeños to suit your taste.
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Can I prepare the salsa verde ahead of time?
Yes! The salsa verde can be made up to 3 days in advance and refrigerated until you’re ready to use it. The flavors actually deepen, but be sure to give it a good stir before serving.
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What’s the best way to warm corn tortillas for these tacos?
Warming the tortillas on a grill, skillet, or directly over an open flame for 10-15 seconds each side works beautifully. This softens them and adds a subtle char that enhances flavor and texture.
Final Thoughts
This Grilled Steak Tacos with Avocado Salsa Recipe holds a special place at my dinner table because it combines bold, authentic flavors with surprisingly simple steps. I love how versatile it is and how it brings everybody together to enjoy something flavorful and fresh. I really hope you give it a try soon—you’ll end up making it again and again just like me!
Print
Grilled Steak Tacos with Avocado Salsa Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 6 tacos
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Description
Grilled Steak Tacos with Avocado Salsa is a vibrant and flavorful Mexican-inspired dish featuring tender skirt steak marinated in citrus and spices, charred to perfection and served on warm corn tortillas topped with a creamy avocado salsa verde and fresh onions and cilantro. Perfect for a delicious and festive meal that combines smoky, tangy, and fresh flavors in every bite.
Ingredients
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
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
- Prepare the Salsa Verde: Preheat a frying pan over medium heat. Add the avocado oil and heat until shimmering. Add the tomatillos, onion, garlic, and jalapeño and cook, stirring occasionally, until the vegetables are lightly charred. Add the water and cook, using a wooden spoon to lift any brown bits from the bottom of the pan, until the liquid has reduced by a quarter and the tomatillos are fork-tender, about 3 minutes.
- Blend the Salsa Verde: Transfer the cooked vegetables to a blender. Add cilantro, lime juice, dry oregano, kosher salt, and the ripe avocado. Pulse until you reach your desired salsa texture, whether smooth or chunky. Taste and adjust seasoning with additional salt or lime juice if necessary. Transfer to a bowl, cover, and refrigerate until ready to serve. The salsa can be stored for up to 3 days in the fridge.
- 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, ground cumin, and dry oregano. Toss thoroughly to coat the steak evenly. Cover and refrigerate for 1 to 6 hours to allow the flavors to permeate the meat.
- 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. If using the Traeger grill, toss the steak in avocado oil before placing it on the grill. If using a skillet or griddle, add the avocado oil to the pan and heat until shimmering.
- Cook Steak and Green Onions: Place the steak and green onions onto the hot grill or skillet. Cook undisturbed until grill marks or a deep sear develop, about 4 minutes for the steak and 2 minutes for the green onions. Flip and cook the other side until grill marks form and the steak’s thickest part reaches 125°F for medium-rare, approximately 4 more minutes for the steak and 1 more minute for the onions.
- Rest and Slice Steak: Transfer the steak and green onions to a cutting board and let rest for at least 6 minutes. Then, slice the steak into small, bite-sized cubes while leaving the green onions whole.
- Warm the Tortillas: While the steak rests, warm the corn tortillas on the grill or skillet for 10–15 seconds per side. Alternatively, you can warm them directly over a gas stovetop flame using a heat-safe wire rack, about 10–15 seconds per side.
- Prepare Onion and Cilantro Mixture: Combine the remaining ¼ cup chopped cilantro with the diced white onion in a small bowl and toss to mix evenly.
- Assemble the Tacos: Spread diced steak evenly on each tortilla, top with a generous spoonful of avocado salsa, and garnish with the fresh cilantro and onion mixture. Serve the tacos with charred green onions, extra avocado salsa on the side, and lime wedges for squeezing.
Notes
- For medium-rare steak, cook until the internal temperature reaches 125°F; adjust cooking time if you prefer more or less doneness.
- If you don’t have a grill, a heavy skillet or griddle works well for charring the steak and green onions.
- Removing seeds from the jalapeño moderates the heat of the salsa verde without losing flavor.
- Marinating the steak even for 1 hour develops good flavor, but longer (up to 6 hours) enhances tenderness and depth.
- Store leftover salsa in an airtight container in the refrigerator for up to 3 days.
- Use fresh corn tortillas for best flavor and texture when serving.
Nutrition
- Serving Size: 1 taco
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 693 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.3 g
- Carbohydrates: 23 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 48 mg
