Grilled Steak Tacos-Easy Avocado Salsa Recipe

Grilled Steak Tacos with Avocado Salsa are the ultimate weeknight flavor explosion that I just can’t get enough of. There’s something incredibly satisfying about the smoky char of perfectly grilled steak, sliced thinly and nestled into warm tortillas. And when you pair that with a vibrant, creamy avocado salsa, it’s pure magic. It’s no wonder these tacos are a crowd-pleaser; they hit all the right notes: savory, fresh, a little zesty, and oh-so-satisfying. What truly elevates these Grilled Steak Tacos with Avocado Salsa from good to unforgettable is the bright, cooling contrast that the homemade avocado salsa brings. Forget store-bought – this simple salsa is packed with fresh cilantro, lime, and a hint of jalapeño that cuts through the richness of the steak beautifully.

Get Ready for Flavor!

Why You’ll Love These Tacos

this Recipe

Ingredients:

Cooking Instructions:

These Grilled Steak Tacos with Avocado Salsa are an absolute game-changer for any weeknight meal or weekend gathering. The combination of smoky grilled steak, vibrant, creamy avocado salsa, and warm corn tortillas is simply irresistible. It’s a recipe that feels both sophisticated and incredibly approachable, perfect for impressing guests or simply treating yourself to something delicious. The key here is fresh, quality ingredients, and a little bit of patience while you grill. Let’s get started on creating these flavor-packed tacos!

Roasting the Salsa Base

First, we’re going to build the foundation of our amazing avocado salsa by roasting the tomatillos, onion, garlic, and jalapeño. This step is crucial for developing a deep, complex flavor profile that you just can’t get from raw ingredients.

1. Preheat your broiler or grill to medium-high heat. On a baking sheet lined with foil for easy cleanup, arrange the peeled and rinsed tomatillos, the halved yellow onion, the peeled garlic cloves, and the halved jalapeño. Drizzle everything lightly with 1 tablespoon of the avocado oil. Broil or grill for about 8-10 minutes, or until the tomatillos have softened and started to char in places, and the onion and jalapeño have some nice browning. You want a good amount of char to add that smoky depth. Keep an eye on it to prevent burning.

2. Once the vegetables are nicely roasted, carefully transfer them to a blender or food processor. Add the ¼ cup water, ¼ cup fresh cilantro, the juice of 1 lime, ½ teaspoon dry oregano, and ½ teaspoon kosher salt. Blend until you have a relatively smooth salsa. Taste and adjust seasoning with more salt or lime juice if needed. If you prefer a chunkier salsa, you can pulse it a few times instead of blending it completely smooth. Set this delicious salsa aside.

Marinating and Grilling the Steak

Now, let’s get to the star of the show: the steak! We’ll give it a quick but impactful marinade to ensure it’s incredibly tender and flavorful.

3. In a medium bowl, combine the skirt steak sections with the juice of 1 orange and the juice of 1 large lime. Add half of the remaining ¼ cup finely chopped fresh cilantro. Season generously with salt and freshly ground black pepper. Let the steak marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator. The citrus in the marinade will help to tenderize the steak beautifully. When you’re ready to grill, remove the steak from the marinade, letting any excess drip off.

4. Preheat your grill to medium-high heat. Brush the grill grates with the remaining 1 tablespoon of avocado oil to prevent sticking. Place the marinated steak on the hot grill. For skirt steak, which is quite thin, you’ll only need to grill it for about 3-5 minutes per side for medium-rare, or until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature: 130-135°F (54-57°C) for medium-rare. Avoid overcooking, as skirt steak can become tough quickly. Once grilled, remove the steak from the grill and let it rest on a cutting board for at least 5-10 minutes. This resting period is crucial for allowing the juices to redistribute throughout the meat, ensuring a tender and moist result.

Assembling the Tacos

While the steak is resting, we’ll prepare our creamy avocado component and warm the tortillas.

5. While the steak is resting, prepare the avocado. Halve the ripe avocado, remove the pit, and scoop the flesh into a small bowl. Gently mash it with a fork, leaving it slightly chunky. Season with a pinch of salt and a squeeze of lime juice. You can also stir in the remaining ¼ cup of finely chopped fresh cilantro at this stage if you like.

6. Warm your corn tortillas. You can do this directly on the grill for a few seconds per side until they are pliable, or warm them in a dry skillet over medium heat until they are soft and fragrant. Be careful not to overcook them, as they can become brittle.

7. Once the steak has rested, thinly slice it against the grain. This is very important for achieving tender bites of steak.

8. Now, it’s time to assemble your tacos! Spoon a generous amount of the roasted salsa onto a warm tortilla. Top with the thinly sliced grilled steak. Dollop a spoonful of the mashed avocado on top of the steak, and sprinkle with the remaining chopped cilantro. Add any of your favorite optional toppings like crum extractbled cotija cheese, pickled red onions, or serve with extra lime wedges on the side.

Enjoy your delicious and vibrant Grilled Steak Tacos with Avocado Salsa! They are a celebration of fresh flavors and satisfying textures, perfect for any occasion.

Conclusion:

There you have it – a guide to crafting absolutely delicious Grilled Steak Tacos with Avocado Salsa! This recipe is fantastic because it balances the smoky char of perfectly grilled steak with the cool, creamy brightness of a vibrant avocado salsa. It’s a meal that feels both impressive and incredibly satisfying, perfect for a weeknight treat or a weekend gathering. The interplay of textures and flavors makes every bite an adventure, and I truly believe you’ll find yourself making these grilled steak tacos again and again.

I love serving these tacos with a side of seasoned black beans and a dollop of Mexican crema for an extra touch of richness. For variations, feel free to experiment with different cuts of steak like skirt steak or flank steak, or swap the corn tortillas for flour if that’s your preference. Don’t be afraid to add a pinch of chili powder to your steak marinade for a little heat, or even some finely diced pickled red onions to the salsa for a tangy kick. I wholeheartedly encourage you to give these grilled steak tacos a try; you won’t regret it!

Frequently Asked Questions:

Can I make the avocado salsa ahead of time?

You can prepare the components of the avocado salsa ahead of time. Chop your vegetables and store them separately in airtight containers in the refrigerator. Dice the avocado and mix it with the lime juice just before you’re ready to serve to prevent browning and maintain its fresh, vibrant color and flavor.

What are some good steak cuts for grilling steak tacos?

Flank steak, skirt steak, and sirloin are excellent choices for grilling steak tacos. They are flavorful and tend to be more budget-friendly than prime cuts. The key is to slice them thinly against the grain after grilling for maximum tenderness.

Grilled Steak Tacos with Avocado Salsa

Juicy grilled steak seasoned with orange and lime, served in warm tortillas with a vibrant, fresh avocado salsa.

Prep Time
20 Minutes

Cook Time
25 Minutes

Total Time
45 Minutes

Servings
4-6 servings

Ingredients

• 16 ounces skirt steak
• 2 tablespoons avocado oil
• 1 pound tomatillos
• ½ yellow onion
• 2 cloves garlic
• 1 jalapeño
• ¼ cup water
• ¼ cup fresh cilantro
• Juice of 1 lime
• ½ teaspoon dry oregano
• 1/2 teaspoon kosher salt
• 1 ripe avocado
• Juice of 1 orange
• Juice of 1 large lime
• 1/2 cup finely chopped fresh cilantro

Instructions

1. Step 1
   Preheat grill to medium-high heat. In a bowl, combine orange juice, juice of 1 large lime, 1 tablespoon avocado oil, oregano, and salt. Add skirt steak and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2. Step 2
   While steak marinates, prepare the avocado salsa. Grill tomatillos, half of the yellow onion, garlic cloves, and jalapeño until slightly charred, about 5-7 minutes per side. Remove from grill and let cool slightly.
3. Step 3
   Peel the garlic and remove the core from the jalapeño. In a blender or food processor, combine grilled tomatillos, grilled onion, grilled garlic, grilled jalapeño, ¼ cup water, ¼ cup fresh cilantro, juice of 1 lime, and ½ teaspoon kosher salt. Blend until smooth. Transfer to a bowl and stir in diced avocado and remaining ¼ cup finely chopped fresh cilantro. Season with additional salt and lime juice to taste.
4. Step 4
   Remove steak from marinade and discard marinade. Grill steak for 4-5 minutes per side for medium-rare, or to your desired doneness. Let rest for 5-10 minutes before thinly slicing against the grain.
5. Step 5
   Warm tortillas on the grill or in a dry skillet. Fill tortillas with sliced steak and top generously with avocado salsa.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.