Grilled Steak Tacos with Avocado Salsa Recipe

If you love tacos as much as I do, then this Grilled Steak Tacos with Avocado Salsa Recipe is going to become a fast favorite in your kitchen. I absolutely love how vibrant and smoky the steak tastes paired with the creamy, zesty avocado salsa. When I first tried this recipe, I was amazed at how simple ingredients could come together to make something that feels so indulgent yet fresh and light. Trust me, once you make these, your family and friends will be asking for them again and again!

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Ingredients You’ll Need

Each ingredient in this Grilled Steak Tacos with Avocado Salsa Recipe really plays a specific role, from tenderizing the steak to balancing the zest and creaminess in the salsa. When shopping, look for fresh tomatillos and ripe avocados to maximize flavor. Oh, and don’t skip the skirt steak—it grills beautifully and stays juicy.

• Avocado oil: Great for high-heat grilling thanks to its mild flavor and high smoke point.
• Tomatillos: These provide that bright, slightly tart base for the salsa; make sure to peel and rinse well.
• Yellow onion: Used both in the salsa and as garnish, giving sweetness and a bit of bite.
• Garlic: Adds savory depth—use fresh cloves for the best impact.
• Jalapeño: Seeds removed to keep heat mild, but you can adjust if you like it spicier.
• Fresh cilantro: Divided between salsa and marinade, it gives a fresh, herbal punch.
• Lime juice: Two types (plus extra) brighten the whole dish with a tangy zing.
• Dry oregano: Brings subtle earthiness, balancing the citrus flavors.
• Kosher salt: For seasoning steak and salsa perfectly.
• Ripe avocado: The star of the salsa—creaminess that’s just dreamy.
• Skirt steak: My go-to cut here, but you can substitute with flank or flap steak if you prefer.
• Orange juice: Adds a hint of sweetness to the steak marinade, enhancing caramelization.
• Paprika and smoked paprika: For color and smoky undertones that make the steak pop.
• Onion powder, black pepper, cumin: Round out the steak’s seasoning with warm, hearty flavor notes.
• Green onions: Grilled alongside steak for additional mild onion flavor.
• Corn tortillas: Choose fresh or quality store-bought ones—they complement the smoky steak just right.
• White onion (for serving): Adds crunch and a sharper bite as a taco garnish.

Variations

I like to tweak this Grilled Steak Tacos with Avocado Salsa Recipe depending on the season or what I have on hand. The key is keeping that balance of smoky, creamy, and fresh. Feel free to make it your own!

• Spicy Upgrade: When I want a kick, I leave the jalapeño seeds in or add a finely chopped serrano pepper for extra heat.
• Vegetarian Version: Swap grilled steak for marinated portobello mushrooms or grilled cauliflower steaks—they soak up the marinade beautifully.
• Different Protein: Flank or flap steak works well—just adjust cooking time depending on thickness.
• Cheese Addition: My family loves crumbled Cotija or queso fresco sprinkled on top for a salty tang.

How to Make Grilled Steak Tacos with Avocado Salsa Recipe

Step 1: Prepare the Avocado Salsa

Start by getting that avocado salsa going—it’s what sets these tacos apart. Toss the peeled tomatillos, half a yellow onion, garlic cloves, and jalapeño halves (seeds removed for mild heat) into a blender or food processor. Add water, cilantro, lime juice, dry oregano, and kosher salt, then blend until smooth but still a bit chunky. Finally, stir in the diced ripe avocado. This salsa is creamy, tangy, and just the right amount of spicy—I like to make it first so those flavors can marry while I get the steak ready.

Step 2: Marinate the Steak

While the salsa chills, prep your steak marinade. In a bowl, mix the orange juice, lime juice, half of the chopped cilantro, paprika (both kinds!), kosher salt, onion powder, black pepper, cumin, dry oregano, and avocado oil. Coat the skirt steak sections evenly and let them marinate for at least 20 minutes—this step infuses the meat with bright citrus notes and smoky spices. I like to do this while cleaning up the salsa mess!

Step 3: Fire Up the Grill and Cook

Preheat your grill to medium-high heat—hot enough to get a nice char but not so hot that it burns quickly. Toss on the steak pieces and the green onions. Cook the steak for about 3-4 minutes per side depending on thickness, aiming for medium rare to medium doneness. The green onions get nicely softened and smoky alongside. Once off the grill, let the steak rest for a few minutes, then slice it thinly against the grain. This is what keeps the meat tender and juicy—don’t skip the rest!

Step 4: Warm the Tortillas and Assemble

Warm your corn tortillas on the grill until pliable and slightly charred in spots—that adds flavor and keeps them flexible. Then, build your tacos by layering warm tortilla, sliced steak, a generous spoonful of avocado salsa, a sprinkle of fresh cilantro and finely chopped white onion. Seriously, you’ll be amazed at how all these textures and flavors complement each other so well.

How to Serve Grilled Steak Tacos with Avocado Salsa Recipe

Garnishes

I’m all about layered flavors, so I like to garnish these tacos with plenty of chopped fresh cilantro and diced white onions for crunch and bite. A squeeze of fresh lime on top brightens everything up, and sometimes I add a few thin slices of radish for color and peppery crunch. If you’re feeling indulgent, a sprinkle of crumbly Cotija cheese takes it over the top in the best way.

Side Dishes

On taco night, I often serve these with Mexican street corn (elote) or a simple black bean salad to keep things fresh and balanced. Crispy tortilla chips and a tangy, slightly smoky salsa verde also work beautifully alongside. If you want to keep it lighter, a bright jicama slaw or cucumber salad is amazing too.

Creative Ways to Present

For special occasions, I like to set up a taco bar—letting everyone build their own with bowls of the avocado salsa, grilled steak, diced onions, cilantro, limes, and different cheeses. Wrapping the warm tortillas in a colorful napkin bundle adds a festive touch. And for a fancier plate, arranging tacos over a smear of avocado salsa with a drizzle of chipotle crema looks stunning.

Make Ahead and Storage

Storing Leftovers

I usually store leftover steak and avocado salsa separately in airtight containers. This keeps the steak from getting soggy and the salsa fresh. The steak lasts about 3-4 days in the fridge, and the salsa is best consumed within 1-2 days to avoid browning.

Freezing

While the steak is freezer-friendly, I don’t recommend freezing the avocado salsa since avocados don’t freeze well—they get mushy and lose flavor. So, freeze just the cooked steak in portioned bags for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating

To reheat leftover steak, I prefer warming it gently in a cast iron skillet over medium-low heat, adding a splash of water or beef broth to keep it moist. Tortillas can be warmed quickly on a skillet or microwave. Reheat avocado salsa fresh if leftovers last—it’s best cold or at room temperature.

FAQs

Final Thoughts

This Grilled Steak Tacos with Avocado Salsa Recipe holds a special place in my meal rotation because it’s just so full of bright, smoky, and creamy flavors all at once. I’ve found that it brings everyone to the table with smiles—and that’s really what cooking is all about, isn’t it? Give it a try and let me know how your tacos turn out; I’m betting they’ll become your new weeknight favorite, just like they are mine!

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