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
Units
Scale
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
