Grilled Steak Tacos – Easy Avocado Salsa Recipe

Grilled Steak Tacos with Avocado Salsa are my absolute go-to for a reason. There’s something incredibly satisfying about the smoky char of perfectly grilled steak nestled into warm tortillas, especially when it’s crowned with a vibrant, creamy avocado salsa. This isn’t just another taco; it’s an experience. Imagin extracte sinking your teeth into that tender, juicy steak, the slight resistance giving way to pure deliciousness, followed by the cool, refreshing burst of the avocado salsa, studded with bright cilantro and zesty lime. It’s the perfect balance of textures and flavors that makes these grilled steak tacos so universally loved. What makes this dish truly special is how simple ingredients come together to create something so profoundly flavorful. It’s weeknight-friendly enough for a quick dinner but impressive enough for a weekend gathering. Get ready to elevate your taco game!

Why You’ll Love These Tacos

The Perfect Combination of Smoky and Creamy

Ingredients:

Prepare the Vibrant Avocado Salsa

First things first, let’s create our incredibly fresh and zesty avocado salsa. This will be the bright, creamy counterpoint to our rich, grilled steak. You’ll want to start by prepping your tomatillos. Remove those papery husks and give them a good rinse under cool water to get rid of any sticky residue. Don’t worry if they feel a little damp; that’s perfectly normal. Next, take your halved yellow onion, peeled garlic cloves, and the halved jalapeño (remember, we’re keeping it mild by removing the seeds, but if you like a kick, feel free to leave some in!).

Now, it’s time to introduce them to some heat. In a medium saucepan, combine the prepared tomatillos, onion halves, garlic cloves, and jalapeño. Add ¼ cup of water – this is just enough to get things steaming and softening. Bring this mixture to a simmer over medium heat. Cover the pan and let it cook for about 10 to 15 minutes, or until the tomatillos have softened and changed color from bright green to a more muted olive hue. They should be tender enough to pierce easily with a fork.

Once softened, carefully transfer the contents of the saucepan to a blender or food processor. Add the ¼ cup of fresh cilantro, the juice of one lime (about 2 tablespoons), the ½ teaspoon of dry oregano, and ½ teaspoon of kosher salt. Now, pulse the mixture until it’s finely pureed but still has a little texture. You don’t want it perfectly smooth; a bit of grit is part of its charm. Taste and adjust seasoning as needed – you might want a little more salt or a squeeze more lime juice to brighten it up. Set this delicious salsa aside to cool.

Now, for the star of our show: the avocado. Halve your ripe avocado, remove the pit, and scoop the flesh into a separate bowl. Mash it gently with a fork. We don’t want a paste; aim for a chunky, rustic texture. Then, fold the mashed avocado into the cooled tomatillo mixture. Stir gently to combine, being careful not to overmix. The avocado will give the salsa a beautiful creaminess and a lovely pnon-alcoholic ale green color. Taste again and add more salt or lime juice if your heart desires. Cover and refrigerate while you prepare the steak.

Marinate and Grill the Skirt Steak

While our salsa is chilling, let’s get our steak ready for the grill. In a small bowl, whisk together the juice of one orange (about ¼ cup) and the juice of one large lime (about 2 tablespoons). This citrusy marinade will help tenderize the steak and add a fantastic depth of flavor. Place your skirt steak sections in a shallow dish or a resealable plastic bag. Pour the orange and lime juice marinade over the steak, ensuring it’s evenly coated. Sprinkle about half of the finely chopped fresh cilantro over the steak. Let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator. If you’re short on time, even 15 minutes will make a difference. The acidity from the citrus will begin extract to break down the muscle fibers, making the steak wonderfully tender.

Preheat your grill to medium-high heat. We want a nice, hot surface to get a good sear on the steak. While the grill heats up, remove the steak from the marinade and pat it dry with paper towels. This is an important step for achieving a beautiful crust. Discard the excess marinade. Drizzle the steak with 1 tablespoon of the avocado oil and season generously with kosher salt.

Place the steak on the hot grill grates. Grill for about 4-5 minutes per side for medium-rare, or longer if you prefer your steak more cooked. Skirt steak cooks quickly, so keep a close eye on it. The goal is to get a nice char on the outside while keeping the inside juicy and tender. Once cooked to your liking, 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; it allows the juices to redistribute throughout the meat, ensuring every bite is succulent.

Assemble Your Delicious Tacos

Now that our steak is rested and our salsa is ready, it’s time to bring it all together. While the steak is resting, warm your corn tortillas. You can do this directly on the grill for a few seconds per side until they are pliable and slightly toasted, or warm them in a dry skillet over medium heat.

Once the steak has rested, slice it thinly against the grain. This is another key step to ensure tender, easy-to-eat taco meat. In a large bowl, toss the sliced steak with the remaining 1 tablespoon of avocado oil and the remaining half of the finely chopped fresh cilantro.

To assemble your tacos, spoon some of the sliced steak onto each warm tortilla. Top generously with the vibrant avocado salsa. If you like, you can add a sprinkle of extra cilantro or a squeeze of lime juice for an extra burst of freshness. Serve immediately and enjoy the explosion of flavors and textures! These grilled steak tacos are perfect for a weeknight dinner or a casual gathering.

Conclusion:

There you have it! These Grilled Steak Tacos with Avocado Salsa are an absolute winner for any occasion. The smoky char from the grilled steak, perfectly complemented by the creamy, zesty avocado salsa, creates a flavor explosion that’s both satisfying and refreshingly light. It’s a fantastic way to elevate your weeknight dinner or impress guests at your next gathering. Don’t be intimidated by grilling the steak; it’s quite straightforward and yields incredible results. I highly encourage you to give these grilled steak tacos a try – you won’t be disappointed! For serving, I love to load them up with extra cilantro, a squeeze of lime, and maybe a sprinkle of cotija cheese. If you’re looking for variations, consider swapping the steak for grilled chicken or even firm tofu for a vegetarian option. A dash of hot sauce is always a welcome addition for those who like a little heat.

Frequently Asked Questions:

What kind of steak is best for these tacos?

For these grilled steak tacos, I recommend cuts like flank steak, skirt steak, or sirloin. They’re flavorful, tenderize well, and cook beautifully on the grill. Just be sure to slice them against the grain for maximum tenderness.

Can I make the avocado salsa ahead of time?

Yes, you can! While it’s freshest when made just before serving, the avocado salsa can be prepared a few hours in advance. To prevent browning, press a piece of plastic wrap directly onto the surface of the salsa, ensuring no air is trapped. Give it a gentle stir before serving.

Grilled Steak Tacos with Avocado Salsa

Flavorful grilled skirt steak tacos topped with a vibrant and fresh avocado salsa.

Prep Time
20 Minutes

Cook Time
15 Minutes

Total Time
35 Minutes

Servings
4 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
• 1/2 cup finely chopped fresh cilantro

Instructions

1. Step 1
   For the avocado salsa: Combine tomatillos, half of the yellow onion, garlic, jalapeño, and ¼ cup water in a blender. Blend until smooth. Stir in ¼ cup fresh cilantro, lime juice, oregano, and salt. Add the avocado and pulse until just combined. Season with additional salt and lime juice to taste. Transfer to a bowl and set aside.
2. Step 2
   For the steak: In a bowl, combine orange juice, lime juice, and 2 tablespoons avocado oil. Season skirt steak with salt and pepper. Add the steak to the marinade, ensuring it’s fully coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
3. Step 3
   Preheat grill to medium-high heat. Remove steak from marinade, discarding excess liquid.
4. Step 4
   Grill steak for 4-6 minutes per side for medium-rare, or until desired doneness. Let rest for 10 minutes before slicing against the grain.
5. Step 5
   Warm tortillas on the grill or in a skillet.
6. Step 6
   Fill warm tortillas with sliced steak, top with avocado salsa, and garnish with remaining ½ cup finely chopped fresh cilantro.

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.