I absolutely love this Grilled Steak Tacos with Avocado Salsa Recipe because it hits all the right notes — smoky, tangy, and just a little bit spicy. When I first tried these tacos, I was blown away by how the charred, juicy steak paired perfectly with the creamy avocado salsa, making every bite feel like a fiesta in my mouth. If you’re looking for a crowd-pleaser that’s easy to make but feels gourmet, this recipe will quickly become your new go-to.

You’ll find that this recipe works wonderfully for casual weeknight dinners, weekend cookouts, or even when you want to impress guests with minimal fuss. Plus, the fresh ingredients and homemade salsa add that personal touch that makes a simple taco feel extra special. Trust me, once you try these Grilled Steak Tacos with Avocado Salsa, you’ll be reaching for the recipe again and again.

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Why You’ll Love This Recipe

  • Perfect Balance of Flavors: The grilled steak’s smoky char complements the creamy and zesty avocado salsa beautifully.
  • Easy to Make: With straightforward steps and common ingredients, you’ll have restaurant-quality tacos at home.
  • Great for Any Occasion: Whether it’s a casual dinner or a backyard party, these tacos are always a hit.
  • Flexible Ingredients: You can easily swap steak cuts or spice levels to suit your taste and pantry.

Ingredients You’ll Need

This Grilled Steak Tacos with Avocado Salsa Recipe uses fresh, bright ingredients that really bring out authentic flavors. When shopping, look for ripe avocados and tomatillos that are firm yet slightly soft to the touch – they make all the difference!

  • Avocado oil: I love using this oil for its mild flavor and high smoke point – perfect for grilling.
  • Tomatillos: These little green berries add a tangy, slightly tart base for the salsa verde.
  • Yellow onion: Adds a mild sweetness and depth to the salsa when charred.
  • Garlic cloves: Fresh garlic brings pungency and warmth.
  • Jalapeño: I usually remove seeds for gentle heat, but you can keep them if you like spicier salsa.
  • Fresh cilantro: Essential for that fresh, herbaceous pop in both the salsa and steak marinade.
  • Fresh lime and orange juice: They add brightness to the marinade and salsa, enhancing every flavor.
  • Skirt steak: I find this cut perfect due to its flavor and tenderness after quick grilling.
  • Spices like paprika, cumin, smokes paprika, oregano, onion powder, black pepper, kosher salt: These build layers of earthy, smoky flavor in the steak marinade.
  • Green onions: Grill them alongside the steak for sweet-smoky bites.
  • Corn tortillas: They hold the fillings well with that authentic, slightly nutty flavor.
  • White onion: Finely diced for a crisp, sharp garnish that cuts through the rich steak.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Grilled Steak Tacos with Avocado Salsa Recipe is, so I often tweak it depending on what I have on hand or the occasion. Feel free to experiment – that’s the joy of tacos!

  • Spicy Kick: I sometimes add extra chopped jalapeños or a splash of hot sauce to the salsa for more heat — my family loves it fiery!
  • Different Proteins: You can swap the skirt steak with flank or flap steak, or even grilled chicken if you want something lighter.
  • Vegetarian Version: Try grilled portobello mushrooms with the same salsa for a satisfying meatless alternative.
  • Cheese Addition: For indulgence, sprinkle crumbled queso fresco or cotija cheese on top just before serving.

How to Make Grilled Steak Tacos with Avocado Salsa Recipe

Step 1: Make the Salsa Verde

Start by heating a pan over medium heat and adding avocado oil until it shimmers. Toss in the tomatillos, yellow onion halves, garlic cloves, and jalapeño, letting them cook until they develop a lovely char with some blackened spots — this gives the salsa that smoky depth. Stir occasionally, adding water to deglaze the pan and help soften the tomatillos. Once they’re fork-tender (about 3 minutes after water goes in), blend with cilantro, lime juice, oregano, salt, and ripe avocado until smooth but still a bit chunky if you like. This salsa really wakes up the tacos with its fresh tanginess.

Step 2: Marinate the Steak

In a bowl, combine your skirt steak sections with orange and lime juice, half of the chopped cilantro, and all the spices — paprika, smoked paprika, cumin, oregano, onion powder, salt, and pepper. Make sure every piece is nicely coated. Cover it up and pop it in the fridge for at least one hour, but if you have time, letting it marinate up to six hours really amps up the flavor and tenderness. This citrus-based marinade is my secret for juicy, flavorful steak every time.

Step 3: Grill the Steak and Green Onions

Whether you’re firing up a Traeger grill like me, or working with a heavy pan or griddle, get it hot—around 500°F if possible. Toss the steak with avocado oil so it doesn’t stick, then place the steak and green onions on the grill or pan. Resist the urge to move them too much. After about 4 minutes, flip the steak and cook until medium-rare (125°F internal temp) or your preferred doneness. The green onions only need about 2 minutes per side for a nice char. Once done, let the meat and onions rest for at least 6 minutes to lock in juices before slicing the steak into cubes and leaving the onions whole.

Step 4: Warm the Tortillas and Assemble

Warm your corn tortillas over the grill or skillet for just 10-15 seconds per side—don’t skip this step or the tortillas may tear when folding. Toss the diced white onion with the remaining cilantro for a fresh garnish. To build each taco, spoon the diced steak onto the tortilla, add a generous scoop of avocado salsa, then sprinkle the onion-cilantro mix on top. Serve with the charred green onions and extra lime wedges to squeeze over. Trust me, these little finishing touches make each bite bright and satisfying.

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Pro Tips for Making Grilled Steak Tacos with Avocado Salsa Recipe

  • Don’t Rush the Marinade: Allowing the steak to marinate longer really tenderizes the meat and boosts flavor — I usually do overnight if I remember.
  • Use a Meat Thermometer: I found this tool is a game-changer to prevent overcooking steak – aim for medium-rare for juiciness.
  • Char the Veggies Well: The slight smokiness in the salsa and grilled green onions adds complexity, so don’t be shy about getting good grill marks.
  • Rest the Meat Properly: It’s tempting to dive right in, but resting your steak for a few minutes keeps it succulent and tender.

How to Serve Grilled Steak Tacos with Avocado Salsa Recipe

The image shows three small white corn tortillas on a white plate with a blue rim, placed on a wooden surface. Each tortilla has a base layer of light brown, grilled meat pieces that look tender and slightly charred. On top of the meat is a layer of finely chopped white onions and green cilantro, adding a fresh and vibrant touch. A creamy, light green sauce is spread unevenly over the tortillas, blending with the chopped herbs and meat. The tortillas have some browned spots from cooking, showing a slightly crisp texture. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For garnishes, I always keep it simple with fresh cilantro and diced white onion — they add that bright crunch I crave. Sometimes I’ll add a few thin slices of radish for a peppery bite or sprinkle some crumbled cotija cheese if I’m feeling a little indulgent. Lime wedges are a must; that squeeze of fresh lime juice brightens the whole taco.

Side Dishes

My favorite sides with these grilled steak tacos are Mexican street corn (elote) and a fresh cabbage slaw dressed with lime and chili powder to cut through the richness. A simple black bean salad or chips with guacamole work beautifully too if you want to keep it easy. These sides complement the tacos without stealing the spotlight.

Creative Ways to Present

Once, for a casual dinner party, I served these tacos on a large wooden board, layering each component so guests could build their own masterpieces — it’s fun and fosters conversation. Wrapping warm tortillas in a clean kitchen towel kept them soft and cozy on the table. Little bowls of toppings and salsa on the side make it interactive and festive, turning a simple meal into a shared experience.

Make Ahead and Storage

Storing Leftovers

I usually store leftover steak and salsa separately in airtight containers in the fridge. The salsa stays bright and fresh for up to three days, and the steak keeps well for a couple of days without drying out if wrapped tightly. Just avoid assembling tacos far in advance or the tortillas can get soggy.

Freezing

I don’t freeze the tacos assembled, but the marinated steak freezes well if you want to prep ahead. Simply thaw overnight in the fridge before grilling to maintain tenderness. The salsa is best fresh and not frozen since avocado texture changes.

Reheating

To reheat leftover steak, I prefer using a cast iron skillet on medium heat with a splash of water or beef broth to keep it moist — avoid microwaving if possible, as it can toughen the meat. Rewarm tortillas briefly on a hot skillet or directly over a flame for that fresh-from-the-grill feel. Warm your salsa slightly or serve it cold, depending on preference.

FAQs

  1. Can I use a different cut of steak for this recipe?

    Absolutely! While skirt steak is ideal for its flavor and tenderness, you can substitute flank or flap steak. Just keep in mind that flank steak may need to be sliced thinner against the grain for maximum tenderness.

  2. How spicy is the avocado salsa?

    The salsa has a mild heat level since the jalapeño seeds are removed. If you prefer more spice, you can keep the seeds or add an extra jalapeño. The creamy avocado also helps to mellow any heat.

  3. Can I make the salsa ahead of time?

    Yes! The salsa verde can be made up to three days in advance. Store it in an airtight container in the fridge. The flavors actually develop more as it sits, but add extra lime juice before serving if it tastes flat.

  4. What’s the best way to warm corn tortillas?

    Warming tortillas quickly on a grill, skillet, or even directly over a gas flame gives them a slight char and pliability that makes folding easier. Don’t overheat or they can become brittle.

Final Thoughts

This Grilled Steak Tacos with Avocado Salsa Recipe has become one of my all-time favorites because it’s fresh, flavorful, and genuinely fun to make. Whether you’re treating yourself after a busy day or feeding a group of friends, these tacos deliver that perfect mix of zest, char, and creaminess I always crave. I hope you enjoy making and sharing them as much as I do — let me know how they turn out!

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Grilled Steak Tacos with Avocado Salsa Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 121 reviews
  • Author: Julia
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 6 tacos
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mexican

Description

These Grilled Steak Tacos with Avocado Salsa combine juicy, marinated skirt steak grilled to perfection with a bright and creamy homemade avocado salsa verde, served on warm corn tortillas and garnished with fresh cilantro and onions. This recipe is perfect for a flavorful and satisfying Mexican-inspired meal that is easy to prepare and sure to impress.


Ingredients

Units Scale

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 (substitute flap steak or flank steak)
  • Juice of 1 orange (around 1/4 cup)
  • Juice of 1 large lime (around 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

  1. Prepare the Salsa Verde: Preheat a frying pan over medium heat and add the avocado oil. Once shimmering, add tomatillos, halved onion, garlic cloves, and jalapeño. Cook, stirring occasionally, until vegetables are lightly charred. Add water and cook for about 3 minutes, stirring to lift browned bits, until liquid reduces by a quarter and tomatillos are fork-tender.
  2. Blend the Salsa: Transfer the cooked vegetables to a blender with cilantro, lime juice, oregano, salt, and avocado. Pulse until the salsa reaches your preferred texture, smooth or chunky. Taste and adjust with salt and lime juice as needed. Refrigerate covered until serving, up to 3 days.
  3. Marinate the Steak: In a bowl, combine skirt steak sections with orange juice, lime juice, half the chopped cilantro, paprika, salt, onion powder, black pepper, smoked paprika, cumin, and oregano. Toss to coat thoroughly, cover, and refrigerate for 1 to 6 hours.
  4. Preheat Grill or Skillet: When ready to cook, heat your Traeger Grill to 500°F (or 475°F if using ModiFire Grill Grate), or warm a heavy-bottomed skillet or griddle over medium-high heat. If using grill, toss steak with avocado oil; if skillet, add avocado oil to the pan until shimmering.
  5. Cook Steak and Green Onions: Place steak pieces and green onions onto the grill or skillet. Cook undisturbed until grill marks form or a deep sear develops, about 4 minutes for steak and 2 minutes for onions. Flip and cook an additional 4 minutes for steak to reach medium-rare (125°F internal temp) and 1 minute for onions. Remove and rest steak and onions 6 minutes.
  6. Warm Tortillas: While steak rests, warm corn tortillas on grill or skillet for 10-15 seconds per side, or hold them over a gas flame on a wire rack for the same duration.
  7. Prepare Garnish: In a small bowl, combine the remaining chopped cilantro and diced white onion; toss to mix.
  8. Assemble Tacos: Spread diced steak evenly on each warm tortilla, top with avocado salsa, and garnish with the cilantro-onion mixture. Serve with charred green onions, extra avocado salsa, and lime wedges for squeezing.

Notes

  • The salsa verde can be made ahead and kept refrigerated for up to 3 days.
  • For milder heat in the salsa, remove seeds from the jalapeño; keep them for more spice.
  • Use an instant-read thermometer to ensure steak reaches medium-rare at 125°F internal temperature.
  • Substitute skirt steak with flap steak or flank steak if preferred.
  • Warming tortillas over an open flame adds a slight smoky flavor and softness.

Nutrition

  • Serving Size: 1 taco
  • Calories: 350
  • Sugar: 5g
  • Sodium: 693mg
  • Fat: 22g
  • Saturated Fat: 4g
  • Unsaturated Fat: 16g
  • Trans Fat: 0.3g
  • Carbohydrates: 23g
  • Fiber: 6g
  • Protein: 20g
  • Cholesterol: 48mg

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