If you’ve been searching for a way to bring bold flavors and fresh ingredients together in one delicious bite, this Grilled Steak Tacos with Avocado Salsa Recipe is exactly what you need. I absolutely love how the smoky skirt steak pairs beautifully with the creamy, vibrant avocado salsa—it’s a flavor combo that always gets me excited to cook and share with friends. Whether it’s for a casual weeknight dinner or a weekend gathering, these tacos hit the spot every time.
When I first tried this recipe, what stood out was the way the grilled meat kept its juicy tenderness thanks to a citrusy marinade, while the salsa added a fresh zest that balanced the richness effortlessly. You’ll find that making the avocado salsa from scratch is easier than you think and brings a whole new dimension to taco night. Plus, it’s a great recipe to impress anyone, even if you’re just cooking for yourself.
Why You’ll Love This Recipe
- Fresh and Flavorful: The avocado salsa brings a creamy, tangy kick that complements the grilled steak perfectly.
- Simple Yet Impressive: It looks like a gourmet taco but comes together with straightforward steps and everyday ingredients.
- Perfect for Entertaining: You can prep components ahead of time, so you’re ready to grill and assemble when guests arrive.
- Versatile and Adaptable: Use skirt steak, flank, or flap steak based on what you find, and customize the salsa heat to your taste.
Ingredients You’ll Need
The magic of this Grilled Steak Tacos with Avocado Salsa Recipe is in its layers of flavor, so choosing fresh, quality ingredients really pays off. From ripe avocados to tangy tomatillos, each component adds its unique touch, so make sure your staples are fresh at the market.
- Tomatillos: Key for that tart salsa verde flavor, make sure they’re bright green and firm with husks removed.
- Yellow onion: Adds sweetness and depth when charred and blended.
- Garlic: Fresh peeled cloves bring punch without overpowering.
- Jalapeño: Adjust the seed amount for your preferred salsa heat.
- Avocado oil: Great for high-heat grilling and adds a mild buttery flavor.
- Fresh cilantro: Use plenty for that authentic herbaceous lift.
- Lime and orange juice: Provide citrusy brightness to the marinade and salsa.
- Dry oregano and spices: Smoky, earthy notes enhance the steak’s flavor profile.
- Ripe avocado: The salsa’s creamy centerpiece—ripe but firm is just right.
- Skirt steak: Tender and flavorful, perfect for quick grilling and slicing.
- Green onions: Charred slightly to add a mild onion crunch alongside bites of steak.
- Corn tortillas: Soft and pliable, ideal for folding and holding all the flavorful fillings.
- White onion: Finely chopped for a fresh, crisp garnish to top the tacos.
Variations
I love tweaking this Grilled Steak Tacos with Avocado Salsa Recipe depending on the season or what’s in my fridge. Feel free to swap the steak for chicken or mushrooms if you want a different protein, or amp up the salsa heat with more jalapeños or a splash of hot sauce.
- Vegetarian Option: I’ve experimented with grilled portobello mushrooms instead of steak, and they soak up all the spicy marinade just as well.
- Make it Spicy: Adding extra jalapeños or even a chipotle pepper to the salsa gives it a smoky kick my family adores.
- Different Tortillas: Flour tortillas work great too if you’re not a corn fan – just toast them lightly to keep that nice texture.
- Extra Crunch: I sometimes add thinly sliced radishes for a little crisp bite; it’s a fun twist.
How to Make Grilled Steak Tacos with Avocado Salsa Recipe
Step 1: Char the Vegetables for the Salsa Verde
Start by heating avocado oil in a medium frying pan over medium heat until it shimmers—this usually takes about 2-3 minutes. Throw in the tomatillos, halved yellow onion, garlic cloves, and sliced jalapeño. Don’t rush—let them char lightly but watch closely so they don’t burn. Stir occasionally until you see a nice golden-brown color, then add ¼ cup of water and use a wooden spoon to scrape up all those flavorful browned bits from the pan. Cook until the liquid reduces and the tomatillos are soft, about 3 minutes. This step really deepens the salsa’s flavor, turning simple veggies into something vibrant and complex.
Step 2: Blend the Salsa Verde with Avocado
Transfer the charred veggies to a blender along with fresh cilantro, lime juice, oregano, kosher salt, and that perfectly ripe avocado. Pulse to your preferred texture—whether you like it chunky for some texture or smooth and creamy, both work wonderfully. Give it a taste and adjust salt or lime juice as you go. I usually like to cover and chill this salsa for at least 30 minutes so flavors meld beautifully before serving.
Step 3: Marinate the Steak
In a bowl, combine the skirt steak sections with orange juice, lime juice, half the chopped cilantro, and all the spices: paprika, salt, onion powder, black pepper, smoked paprika, cumin, and oregano. Toss everything to coat thoroughly, cover, and pop it in the fridge for anywhere from 1 to 6 hours. I discovered that longer marinating doesn’t just tenderize the meat, it intensifies the citrusy notes which I absolutely love. Just don’t go too long—overnight might start to “cook” the meat in the lime juice.
Step 4: Grill the Steak and Green Onions
Heat your grill (I usually use a Traeger set to 500°F) or a heavy skillet over medium-high heat. If you’re grilling, toss the steak in avocado oil; if using a skillet, add the oil to the pan. Place the steak pieces and whole green onions on the grill or pan and let them cook undisturbed until you see strong grill marks and a nice sear, about 4 minutes on the steak and 2 minutes on the onions. Flip and cook the other side similarly until the steak’s thickest part hits 125°F for medium-rare. Rest the meat at least 6 minutes afterward; trust me, it makes all the difference for juicy slices. While the steak rests, warm your corn tortillas briefly on the grill or stove for the best fold and warmth to hold all the toppings.
Step 5: Assemble the Tacos
Dice the rested steak into bite-sized pieces and sprinkle some of the remaining chopped cilantro and white onion mixture on top of the warmed tortillas. Spoon over your luscious avocado salsa, add the charred green onions alongside, and provide lime wedges for folks to squeeze as they like. That vibrant green salsa combined with the juicy steak and crisp onion mix is pure taco bliss.
Pro Tips for Making Grilled Steak Tacos with Avocado Salsa Recipe
- Marinate Smartly: I’ve learned that marinating for at least an hour enhances flavor, but going beyond 6 hours can affect steak texture—stick to 1-6 hours for best results.
- Don’t Skip the Rest: Rest steak after grilling so juices redistribute; skipping this step makes the meat less juicy and more dry.
- Warm the Tortillas: Warm tortillas slightly before assembling—they are more pliable and less likely to tear or crack.
- Adjust Salsa Texture: Don’t overblend the avocado salsa if you like chunky texture; pulse and check often to avoid it getting too runny.
How to Serve Grilled Steak Tacos with Avocado Salsa Recipe
Garnishes
I typically top my tacos with finely chopped white onion and fresh cilantro for that bright crunch and herbal pop. A squeeze of lime juice on top before each bite really wakes up all the flavors. If I’m feeling extra, I also like a dollop of Mexican crema or a few pickled jalapeño slices on the side.
Side Dishes
My go-to sides are Mexican street corn (elote) and a simple black bean salad. The sweetness of the corn grilled with some cheese and spices complements the smoky steak exceptionally well. Also, a light cabbage slaw tossed with lime and chili powder adds crunch and freshness.
Creative Ways to Present
For special occasions, I like to serve these tacos family-style on a rustic wooden board with mini bowls of the avocado salsa, extra garnishes, and fresh lime wedges scattered around. It’s fun to let everyone build their own tacos and it looks beautiful on the table. For a fiesta touch, string up some colorful paper banners and serve with margaritas!
Make Ahead and Storage
Storing Leftovers
I usually store leftover sliced steak and avocado salsa separately in airtight containers in the fridge. The salsa keeps well for up to 3 days, while the steak is best eaten within 2 days to maintain freshness and juiciness.
Freezing
Once cooked, the steak freezes nicely in portioned containers or bags, but the avocado salsa doesn’t hold up well frozen due to its creamy texture. Instead, I recommend making fresh salsa when you thaw the steak leftovers.
Reheating
To reheat the steak, I gently warm it in a skillet over medium heat with a splash of water or broth to keep it moist, avoiding the microwave which can dry it out. Warm tortillas fresh on the stove for best texture before assembling your tacos again.
FAQs
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Can I use a different cut of steak for this recipe?
Absolutely! While skirt steak is traditional and offers great flavor and texture for these tacos, flank steak or flap steak are excellent substitutes. Just be sure to slice against the grain after resting to ensure tenderness.
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How spicy is the avocado salsa, and can I make it milder?
The salsa pack a mild to medium heat thanks to the jalapeño, but you can remove all the seeds or omit the jalapeño altogether to make it milder. Alternatively, adding more avocado and lime juice can mellow the heat while keeping the fresh flavor.
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Can I prepare the avocado salsa in advance?
Yes! The salsa can be made up to 3 days ahead and stored in the fridge covered tightly. Just stir it before serving and adjust seasoning if needed. The flavors meld nicely when it sits for a bit.
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What if I don’t have a grill—can I use a skillet?
Definitely, a heavy-bottomed skillet or cast iron pan works great for searing the steak and green onions. Just make sure it gets hot enough to get a good crust, and don’t overcrowd the pan to preserve that grilled flavor and texture.
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How do I know when the steak is cooked to medium-rare?
Using a meat thermometer is the easiest way—125°F in the thickest part signals medium-rare. If you don’t have one, cook until the steak feels firm but still springy when pressed gently with your finger.
Final Thoughts
This Grilled Steak Tacos with Avocado Salsa Recipe has become a staple in my kitchen because it’s approachable, flavorful, and so satisfying. I love how it brings people together around the table, encouraging everyone to customize their own tacos packed with fresh, bold tastes. If you’re looking for a recipe that’s equally great for everyday meals and casual entertaining, I promise you’ll enjoy it as much as I do—give it a try and watch these flavors turn taco night into a fiesta!
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 Dish
- Method: Grilling
- Cuisine: Mexican
Description
These Grilled Steak Tacos with Avocado Salsa are a vibrant and flavorful dish featuring tender marinated skirt steak grilled to perfection and topped with a creamy, tangy avocado salsa verde. Perfectly complemented by charred green onions and warm corn tortillas, these tacos bring together smoky, fresh, and zesty 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 (flap steak or flank steak can be substituted)
- Juice of 1 orange (around 1/4 cup)
- Juice of 1 large lime (around 2 tablespoons)
- 1/2 cup finely chopped fresh cilantro, divided
- 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 and add the avocado oil. Once shimmering, add the tomatillos, sliced onion, garlic cloves, and jalapeño halves. Cook, stirring occasionally, until the vegetables develop a light char. Add the water and continue cooking for about 3 minutes, stirring with a wooden spoon to loosen browned bits, until the liquid reduces by a quarter and the tomatillos are tender.
- Blend the Salsa: Transfer the cooked vegetables to a blender. Add the cilantro, lime juice, oregano, salt, and ripe avocado. Pulse the mixture until smooth or chunky, based on your preference. Adjust seasoning with additional salt and lime juice as desired. Refrigerate the salsa in a covered bowl until ready to serve; it keeps well for up to 3 days.
- Marinate the Steak: In a bowl, combine the skirt steak with orange juice, lime juice, half of the chopped cilantro (¼ cup), paprika, kosher salt, onion powder, black pepper, smoked paprika, ground cumin, and dry oregano. Toss well to coat the steak evenly. Cover and refrigerate for 1 to 6 hours to allow flavors to meld.
- Grill the Steak and Green Onions: 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 with avocado oil before grilling. If using a skillet or griddle, add avocado oil to the pan until shimmering. Place steak sections and green onions on the grill or pan. Cook undisturbed until grill marks or a deep sear forms—about 4 minutes for the steak and 2 minutes for the onions. Flip and cook the other side until similarly marked and the steak’s thickest part reaches 125°F for medium-rare, around 4 more minutes for steak and 1 more minute for onions. Remove and let rest on a cutting board for at least 6 minutes. Slice the steak into small cubes and keep the green onions whole.
- Warm the Tortillas: Warm the corn tortillas on the grill or skillet for 10-15 seconds per side. Alternatively, place a heat-safe wire rack over a gas stovetop and warm the tortillas directly over the flame, 10-15 seconds each side.
- Prepare the Garnish: In a small bowl, mix the remaining ¼ cup chopped cilantro and the finely diced white onion.
- Assemble the Tacos: Spread diced steak onto each tortilla, generously top with avocado salsa, and garnish with the cilantro and onion mixture. Serve the tacos garnished with charred green onions and additional avocado salsa on the side. Offer lime wedges for squeezing over the tacos for extra brightness.
Notes
- For a milder salsa, remove the seeds from the jalapeño.
- Adjust the salsa texture by pulsing longer for smoothness or less for chunkiness.
- Steak can be marinated up to 6 hours but not longer to avoid a mushy texture.
- If you don’t have a grill, a heavy skillet or griddle works great for achieving a sear on the steak.
- Letting the steak rest is essential for juicy, tender meat.
- Use fresh lime juice for the best flavor in both salsa and marinade.
- Serve with extra lime wedges for a fresh squeeze to enhance the tacos.
