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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Prepare Garnish: In a small bowl, combine the remaining chopped cilantro and diced white onion; toss to mix.
- 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
