I absolutely love sharing this Grilled Steak Tacos with Avocado Salsa Recipe because it brings out deep, smoky flavor from the steak paired with bright, creamy salsa that feels totally fresh. Whether you’re firing up the grill on a weekend or just want to impress friends with simple but impressive tacos, this recipe is a total crowd-pleaser and easy enough to pull together on a weeknight.
When I first tried this recipe, I was blown away by how perfectly the charred steak and tangy avocado salsa complemented each other — it’s like a fiesta in every bite! You’ll find that the balance of smoky, citrusy, and creamy textures keeps you coming back for more. Trust me, you’ll want to have this Grilled Steak Tacos with Avocado Salsa Recipe in your regular rotation once you see how fast it comes together and the flavor it delivers.
Why You’ll Love This Recipe
- Flavor Harmony: The smoky grilled steak pairs perfectly with the creamy, tangy avocado salsa for that unforgettable taste.
- Fresh & Healthy: Loaded with fresh ingredients, it’s a vibrant meal that feels light but satisfying.
- Easy Prep & Cooking: Minimal fuss with straightforward steps that deliver restaurant-quality tacos at home.
- Perfect for Gatherings: Whether it’s a casual dinner or a weekend cookout, these tacos always please a crowd.
Ingredients You’ll Need
The ingredients for this Grilled Steak Tacos with Avocado Salsa Recipe bring together fresh produce and aromatic spices that marry beautifully on the grill. When shopping, look for the freshest tomatillos and ripe avocados—these make a huge difference in the final salsa’s flavor.
- Tomatillos: These tangy little green fruits are the base for our salsa verde; make sure you remove the husks and rinse them well for the best taste.
- Avocado oil: I love this oil for its high smoke point and neutral flavor, perfect for grilling and cooking without burning.
- Yellow onion: Adds sweetness and depth both in the salsa and grilled elements.
- Garlic: Fresh cloves provide that irresistible savory note we all crave.
- Jalapeño: Removing the seeds keeps the heat mild, but you can leave them in if you enjoy a bit more kick.
- Cilantro: Fresh cilantro brightens every bite—don’t skimp here!
- Lime: Essential for acid and freshness, balancing the richness of avocado and steak.
- Oregano (dry): Adds a subtle herbal earthiness to both salsa and marinade.
- Ripe avocado: For creamy texture in the salsa, be sure it’s perfectly ripe but not overripe to avoid bitterness.
- Skirt steak: This cut grills fast and absorbs marinades beautifully, but flap or flank steak works great too.
- Orange juice: Adds sweetness and helps tenderize the meat.
- Spices (paprika, smoked paprika, cumin, onion powder, black pepper, kosher salt): A flavorful blend that creates a smoky, savory crust when grilled.
- Green onions: Charred alongside the steak for added flavor and garnish.
- Corn tortillas: Traditional and gluten-free, these are perfect for holding all the delicious fillings.
- White onion (finely chopped): Mixed with cilantro for a fresh topping that adds crunch and bite.
Variations
I love making this Grilled Steak Tacos with Avocado Salsa Recipe my own by switching up the heat level or adding extra toppings. Don’t hesitate to experiment—this recipe is super flexible and easy to personalize to suit your taste buds or dietary preferences.
- Mild Version: When I want less spice, I skip the jalapeño or use a smaller amount, and the tacos still shine.
- Spicy Kick: Adding extra jalapeños or a dash of hot sauce kicked these tacos up a notch for spice lovers in my family.
- Vegetarian Option: Swap the steak for grilled portobello mushrooms or seasoned tofu for a meat-free twist.
- Make it Smokier: Using a smoker or adding a chipotle pepper to the salsa creates a delicious smoky depth.
How to Make Grilled Steak Tacos with Avocado Salsa Recipe
Step 1: Make the Salsa Verde
Start by heating avocado oil in a frying pan over medium heat until shimmering. Toss in tomatillos, onion, garlic, and jalapeño, cooking until they develop those gorgeous light char marks. Stir occasionally so nothing burns, then add water and continue cooking until the tomatillos are fork-tender and the liquid has reduced—this usually takes about 3 minutes. Blending everything together with cilantro, lime juice, oregano, salt, and ripe avocado is where the magic happens: pulse it until silky smooth or leave it slightly chunky depending on your preference. Trust me, this fresh salsa takes the tacos to the next level.
Step 2: Marinate the Steak
Combine your steak pieces in a bowl 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 until the meat is nicely coated, cover, and pop it into the fridge to marinate for anywhere from 1 hour up to 6. I learned that longer marinating makes the flavors soak in beautifully but even 1 hour works wonders if you’re short on time.
Step 3: Grill the Steak and Green Onions
Preheat your grill to 500°F or your griddle/skillet over medium-high heat until it’s smoking hot. Toss the steak with avocado oil for a nice sear, then grill the steaks and green onions—leave them undisturbed so those mouthwatering grill marks form. It takes about 4 minutes on each side for medium-rare steak and 2 minutes for the green onions total. The key here is to use a meat thermometer to check for 125°F internal temperature so the steak stays juicy and tender. Let them rest for 6 minutes before slicing the steak into bite-size cubes—this resting step really locks in the juices and keeps every bite flavorful.
Step 4: Warm the Tortillas and Assemble
While your steak rests, warm corn tortillas quickly on the grill or skillet—about 10-15 seconds per side does the trick. Mix the remaining chopped cilantro and diced white onion in a little bowl to create a fresh topping. To build your tacos, layer diced steak on each tortilla, spoon on some avocado salsa, then sprinkle with the cilantro-and-onion mix. Serve with the charred green onions, extra salsa on the side, and lime wedges for that added zesty pop.
Pro Tips for Making Grilled Steak Tacos with Avocado Salsa Recipe
- Keep the Grill Hot: A hot grill ensures a good sear and locks in steak juices—don’t rush this step.
- Use a Meat Thermometer: Checking for 125°F internal temp is the best way to get medium-rare steak every time.
- Adjust Salsa Texture: Blend the salsa to your liking—chunky for freshness or smooth for creaminess.
- Rest the Meat: Resting steak keeps it juicy and tender, so don’t skip this crucial step before slicing.
How to Serve Grilled Steak Tacos with Avocado Salsa Recipe
Garnishes
My go-to garnishes are fresh cilantro and finely chopped white onion mixed together—they add just the right amount of brightness and crunch. I also love squeezing fresh lime over my tacos to enhance all the flavors and serving the grilled green onions right on the side for a smoky bite.
Side Dishes
These tacos pair beautifully with a simple Mexican street corn salad, a fresh cucumber and jicama slaw, or even some homemade black beans. For a casual party, chips with guacamole or salsa complement the meal perfectly.
Creative Ways to Present
One fun way I’ve served this Grilled Steak Tacos with Avocado Salsa Recipe is on a colorful wooden board with mini taco holders to keep them upright—perfect for entertaining. I also like setting up a taco bar with all the toppings so guests can build their own just the way they like it!
Make Ahead and Storage
Storing Leftovers
I usually store any leftover steak and salsa separately in airtight containers in the fridge. The steak holds up well for 2-3 days, and keeping salsa chilled maintains its vibrant flavor without getting watery.
Freezing
Freezing cooked skirt steak works okay, but I don’t recommend freezing the avocado salsa—it tends to become mushy. If I make extra salsa, I freeze just the tomatillo base without avocado and add fresh avocado when thawed and ready to eat.
Reheating
To reheat leftover steak, I warm it gently in a skillet over medium heat so it stays tender and doesn’t get tough. Tortillas warm up nicely wrapped in foil in a low oven or quickly on the stovetop. I usually add fresh avocado salsa when serving again for that fresh buzz of flavor.
FAQs
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Can I use other cuts of steak for this recipe?
Absolutely! While skirt steak is ideal for its flavor and quick cooking, flap steak or flank steak are great alternatives. Just make sure to slice against the grain after resting to keep the steak tender.
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How do I make the avocado salsa less watery?
Removing excess water from the tomatillos by cooking them down and blending the avocado last helps control watery salsa. You can also pulse the salsa instead of blending continuously to keep some texture and prevent breaking down the avocado too much.
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Can I prepare this recipe indoors without a grill?
Yes! A heavy-bottom pan, cast iron skillet, or griddle on the stovetop works well to get a good sear on the steak. Just make sure it’s hot and don’t overcrowd the pan to keep that caramelized crust perfect.
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What’s the best way to store leftover avocado salsa?
Store avocado salsa in an airtight container with a piece of plastic wrap pressed directly on its surface to minimize browning and keep it fresh in the fridge for up to 3 days.
Final Thoughts
This Grilled Steak Tacos with Avocado Salsa Recipe has become one of those dishes I crave when I want fresh, flavorful food without a lot of fuss. It’s simple, vibrant, and just plain delicious. I hope you give it a try and find it as rewarding to make and eat as I do—you’ll enjoy the juicy, smoky steak and that creamy, tangy salsa combo that brings serious joy to the table!
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
Savor the vibrant flavors of these Grilled Steak Tacos with creamy Avocado Salsa. Juicy skirt steak is marinated in citrus and spices, then grilled to perfection and paired with a tangy tomatillo avocado salsa for a fresh, smoky, and satisfying meal that’s perfect for any taco night.
Ingredients
For the 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 (about 2 tablespoons), plus more to taste
- 1/2 teaspoon dry oregano
- 1/2 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 (about 1/4 cup)
- Juice of 1 large lime (about 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 Salsa Verde: Preheat a frying pan over medium heat. Add the avocado oil and heat until shimmering. Add the tomatillos, half yellow onion, garlic, and jalapeño, cooking and stirring occasionally until lightly charred. Pour in the water and cook, using a wooden spoon to scrape brown bits from the pan, until the liquid reduces by a quarter and the tomatillos become fork-tender, about 3 minutes.
- Blend Salsa: Transfer the cooked vegetables to a blender. Add cilantro, lime juice, dry oregano, salt, and the ripe avocado. Pulse the mixture until smooth or as chunky as preferred. Taste and adjust seasoning with additional salt and lime juice if needed. Transfer salsa to a bowl, cover and refrigerate until serving. Salsa will keep up to 3 days in the fridge.
- Marinate 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 well to coat the meat. Cover and refrigerate for 1 to 6 hours to develop flavor.
- Preheat Grill or Skillet: When ready to cook, preheat a Traeger Grill to 500°F (475°F if using a ModiFire Grill Grate) or heat a heavy-bottomed skillet or griddle over medium-high. If grilling, toss steak with avocado oil; if using a pan, add avocado oil to the pan and heat until shimmering.
- Cook Steak and Green Onions: Place the marinated steak and green onions on the grill or skillet. Cook undisturbed until grill marks or a deep sear form, about 4 minutes for steak and 2 minutes for onions. Flip and cook the other side for about 4 minutes for steak (until internal temperature reaches 125°F for medium-rare) and 1 minute for onions. Transfer steak and onions to a cutting board to rest for at least 6 minutes.
- Warm Tortillas: While steak rests, warm the corn tortillas on the grill or skillet for 10-15 seconds per side. Alternatively, heat directly over a gas stovetop flame using a heat-safe wire rack, turning after 10-15 seconds to warm both sides.
- Prepare Garnish: In a small bowl, combine the remaining ¼ cup chopped cilantro and diced white onion. Toss to mix evenly.
- Assemble Tacos: Slice rested steak into small cubes. Spread diced steak onto each warmed tortilla. Top with avocado salsa and garnish with the cilantro and onion mixture. Serve tacos with charred green onions, extra avocado salsa on the side, and lime wedges for squeezing.
Notes
- You can substitute skirt steak with flap or flank steak if preferred.
- Remove jalapeño seeds for a milder salsa or leave them in for more heat.
- Resting the steak after cooking ensures juiciness and better texture.
- Use freshly made corn tortillas for best flavor and authenticity.
- Salsa verde can be made ahead and refrigerated for up to 3 days.
- Use an instant-read thermometer to check steak temperature for perfect doneness.
- Warm tortillas briefly to prevent them from drying out and to enhance flexibility.
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
