Name: Grilled Steak Tacos with Avocado Salsa
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 2 Tbsp avocado oil (for salsa); 1 lb tomatillos, husks peeled and rinsed; 1/2 yellow onion, halved; 2 garlic cloves, peeled; 1 jalapeño, halved and seeded for mild heat; 1/4 cup water; 1/4 cup fresh cilantro; Juice of 1 lime (about 2 Tbsp), plus more to taste; 1/2 tsp dry oregano; 1/2 tsp kosher salt, plus more to taste; 1 ripe avocado; 16 oz skirt steak, cut into 6-inch sections (or flap/flank steak); Juice of 1 orange (about 1/4 cup); Juice of 1 large lime (about 2 Tbsp); 1/2 cup finely chopped fresh cilantro, divided; 1 tsp paprika; 1 tsp kosher salt; 1 tsp onion powder; 1/2 tsp freshly cracked black pepper; 1/2 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp dry oregano; 2 Tbsp avocado oil (for steak); 6 green onions; 6 corn tortillas; 1/4 cup finely chopped white onion (for serving)

Why You’ll Love This Recipe

The combination of marinated steak, tangy tomatillo-based salsa, and creamy avocado delivers a flavor-packed taco experience that’s fresh and satisfying. You can prepare the salsa while the steak marinates, making the process efficient. Plus, grilling the green onions alongside the meat adds a smoky-sweet touch that takes these tacos over the top.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the salsa verde:
2 tablespoons avocado oil
1 pound tomatillos, husks peeled and rinsed well
½ yellow onion, sliced in half
2 cloves garlic, skins peeled
1 jalapeño, sliced in half, seeds removed for mild heat
¼ cup water
¼ cup fresh cilantro
Juice of 1 lime, around 2 tablespoons, plus more to taste
½ teaspoon dry oregano
½ 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 ¼ cup
Juice of 1 large lime, around 2 tablespoons
½ cup finely chopped fresh cilantro, divided in half
1 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon onion powder
½ teaspoon freshly-cracked black pepper
½ teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon dry oregano
2 tablespoons avocado oil
6 green onions
6 corn tortillas
¼ cup finely chopped white onion, for serving

Directions

Make the salsa verde: In a large skillet over medium heat, warm avocado oil. Add tomatillos, yellow onion, garlic, and jalapeño. Cook until softened and lightly charred, about 8–10 minutes.
Transfer cooked vegetables to a blender. Add water, cilantro, lime juice, oregano, and salt. Blend until smooth.
Cut the avocado in half, remove the pit, and scoop the flesh into the blender. Pulse until creamy and combined. Adjust lime and salt to taste. Set aside.
Marinate the steak: In a shallow dish, combine orange juice, lime juice, half the cilantro, paprika, salt, onion powder, black pepper, smoked paprika, cumin, oregano, and avocado oil. Add steak pieces and toss to coat. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Grill: Preheat grill to medium-high heat. Grill steak for about 3–4 minutes per side for medium-rare, or longer for desired doneness. Grill green onions alongside until charred and tender.
Transfer steak to a cutting board and rest for 5 minutes before slicing thinly against the grain.
Assemble tacos: Warm corn tortillas on the grill. Add sliced steak, top with avocado salsa, grilled green onions, chopped white onion, and remaining cilantro. Serve immediately.

Servings and timing

Serves 4
Prep time: 20 minutes
Marinating time: 30 minutes
Cook time: 15 minutes
Total time: 1 hour 5 minutes

Variations

Swap skirt steak for ribeye or sirloin for a richer flavor.
Add diced radishes or pickled red onions for extra crunch and tang.
Use flour tortillas if preferred.
Make it spicy by leaving the jalapeño seeds in or adding a serrano pepper.
Try grilling pineapple slices and adding them for a sweet twist.

Storage/Reheating

Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to avoid overcooking. Salsa can be stored separately in the refrigerator for up to 2 days. Assemble tacos just before serving for the best texture and flavor.

FAQs

Can I make the avocado salsa ahead of time?

Yes, but since avocado can brown, it’s best made the same day for maximum freshness.

What if I don’t have a grill?

You can cook the steak in a cast-iron skillet over high heat for similar results.

Can I use bottled lime juice?

Fresh lime juice is best for flavor, but bottled can work in a pinch.

How do I know when the steak is done?

Use a meat thermometer medium-rare is 130°F, medium is 140°F.

Can I make this recipe dairy-free?

Yes, this recipe is naturally dairy-free.

What can I serve with grilled steak tacos?

Mexican rice, grilled corn, or black beans pair beautifully.

Can I freeze the steak?

Yes, freeze marinated uncooked steak for up to 2 months. Thaw before grilling.

How do I keep tortillas from breaking?

Warm them on the grill or in a skillet before serving to make them pliable.

Can I use chicken instead of steak?

Yes, marinate and grill chicken breasts or thighs the same way.

Is avocado salsa the same as guacamole?

No, avocado salsa is blended with tomatillos and other ingredients, making it smoother and tangier.

Conclusion

Grilled Steak Tacos with Avocado Salsa bring together smoky grilled meat, fresh herbs, and a creamy, tangy salsa for an unforgettable taco night. With minimal prep and bold flavors, this recipe is perfect for casual gatherings or a weeknight treat.