Grilled Steak Tacos with Avocado Salsa Recipe

If you’re craving something that’s bold, fresh, and seriously satisfying, this Grilled Steak Tacos with Avocado Salsa Recipe is going to become your new go-to. I absolutely love how the smoky grilled steak pairs perfectly with the creamy avocado salsa—it just hits all the right notes. Plus, it’s way easier to make than you’d expect, and I promise once you try it, your family and friends will be asking for seconds (and maybe even thirds!). Stick with me, and I’ll walk you through every step to nail this recipe effortlessly.

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Ingredients You’ll Need

This recipe calls for fresh, simple ingredients that create an incredible depth of flavor. I always recommend using the freshest tomatillos and ripe avocados you can find—the difference really shines through in the salsa.

• Avocado oil: Great for high-heat grilling and adds a nice buttery taste without overpowering.
• Tomatillos: These little green gems bring a tangy brightness to the avocado salsa; make sure to peel and rinse them well.
• Yellow onion: Adds a subtle sweetness when grilled and brings out the flavor of the steak.
• Garlic: Roasted garlic blends beautifully into the salsa for a mellow, savory kick.
• Jalapeño: Provides gentle heat; remove seeds to keep it mild or add them for extra spice.
• Water: Needed for blending the salsa to just the right consistency.
• Fresh cilantro: This herb always brightens Mexican flavors—don’t skip it!
• Lime juice: Fresh lime juice adds a crisp acidity that wakes up the whole dish.
• Dry oregano & kosher salt: Classic seasonings to enhance steak and salsa flavor.
• Ripe avocado: The star player in the salsa, creamy and cooling.
• Skirt steak: Perfect for grilling with great texture; flank or flap steak work too if you can’t find skirt.
• Orange juice: Adds a hint of sweetness and tenderizes the steak during the marinade.
• Paprika, smoked paprika, onion powder, black pepper, cumin: These spices layer wonderful smoky and earthy notes over the steak.
• Green onions: Grilled and served alongside for an extra fresh crunch.
• Corn tortillas: The traditional and best choice for authentic tacos—warm them up nicely for softness.
• Finely chopped white onion: Used as a garnish for just the right bit of sharpness.

Variations

I love that you can tweak this Grilled Steak Tacos with Avocado Salsa Recipe to suit your taste or dietary needs. Over time, I’ve enjoyed mixing things up depending on what’s in season or what’s in my fridge—feel free to get creative!

• Spicy Variation: I once added extra serrano peppers instead of jalapeños for a firecracker version that my spice-loving friends adored.
• Vegetarian Option: For a meat-free twist, grilled portobello mushrooms with the avocado salsa taste just as amazing and keep things hearty.
• Different Protein: Tried swapping skirt steak for shrimp with the same salsa—and it was a fresh, lighter take.
• Gluten-Free Tacos: Corn tortillas are naturally gluten-free, making this a safe choice for gluten-sensitive friends.

How to Make Grilled Steak Tacos with Avocado Salsa Recipe

Step 1: Prep and Grill the Tomatillos and Aromatics

Start by peeling and rinsing your tomatillos to remove that sticky coating. Toss them along with the halved yellow onion, garlic cloves, and jalapeño on a hot grill or grill pan. You’re looking for lovely grill marks and softening, about 6–8 minutes. Watch carefully so they don’t burn, as that would turn the salsa bitter. This step builds a smoky depth that brings everything together.

Step 2: Blend the Avocado Salsa

After the grilling, pop the tomatillos, onion, garlic, jalapeño, fresh cilantro, lime juice, dry oregano, salt, and water into a blender—blend until smooth but still creamy. Gently fold in your ripe avocado chunks to keep some texture. Taste and adjust lime juice or salt as needed—sometimes a little extra acidity wakes up the flavors even more! I discovered this step really makes the salsa zing just right.

Step 3: Marinate the Steak

In a bowl, combine orange juice, lime juice, half of the chopped cilantro, paprika, smoked paprika, onion powder, cumin, oregano, kosher salt, black pepper, and avocado oil. Mix well and add your skirt steak pieces, ensuring everything is well-coated. Let it marinate for at least 20 minutes (up to 2 hours if you have time). This citrus-based marinade tenderizes the meat beautifully while packing it full of flavor.

Step 4: Grill the Steak and Green Onions

Heat your grill or grill pan to medium-high, then cook the marinated steak sections for about 3–4 minutes per side for medium-rare, depending on thickness. Don’t overcook—trust me, juicy steak makes all the difference here. At the same time, grill the whole green onions until lightly charred; they add such a fresh element when served alongside.

Step 5: Warm the Corn Tortillas

Wrap your corn tortillas in foil and warm them on the grill for a few minutes until soft and pliable. This step is key for taco assembly—you want tortillas that fold easily without cracking.

Step 6: Assemble and Serve

Slice the grilled steak thinly against the grain for tenderness. Then, build your tacos by layering steak, avocado salsa, grilled green onions, and a sprinkle of the finely chopped white onion and cilantro. Squeeze extra lime juice on top if you’re feeling zesty. Enjoy immediately for the best flavors and texture!

How to Serve Grilled Steak Tacos with Avocado Salsa Recipe

Garnishes

I always top my tacos with a handful of fresh cilantro and finely chopped white onion—it adds that fresh crunch and brightness. Sometimes, I’ll add a dollop of sour cream or crumbled queso fresco for creaminess. A squeeze of extra lime juice on top seals the deal every time.

Side Dishes

These tacos love company! I like serving them alongside Mexican street corn (elote), a light cabbage slaw with lime, or simple cilantro-lime rice. If you want to keep it easy, a fresh green salad with avocado pairs beautifully too.

Creative Ways to Present

For special get-togethers, I lay the tacos out on a long wooden board with bowls of avocado salsa, chopped onions, and lime wedges so everyone can build their own. Adding grilled lime halves and colorful edible flowers makes it look festive and inviting—your guests will be impressed for sure.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, keep the grilled steak and avocado salsa separate in airtight containers. The steak will stay juicy for up to 3 days in the fridge, but I recommend using the salsa within 1–2 days since avocado can brown quickly.

Freezing

I’ve frozen grilled steak slices before, and they freeze well when wrapped tightly. Just pop them in the fridge overnight to thaw before reheating. However, I avoid freezing the avocado salsa because it changes texture and turns watery.

Reheating

To reheat the steak without drying it out, I use a low heat setting on the stove or microwave in short bursts, covered with a damp paper towel. Avoid overheating—it’ll toughen the meat. For tortillas, wrap them in foil and warm in a low oven or on the stovetop with a little oil.

FAQs

Final Thoughts

Honestly, this Grilled Steak Tacos with Avocado Salsa Recipe has become a staple in my kitchen because it’s just so flavorful and reliably delicious every time. There’s something special about gathering around the grill, the sizzle of steak, and the vibrant salsa that makes mealtime memorable. I can’t recommend enough giving it a try—you’ll enjoy how the fresh, smoky, and creamy flavors come together. Once you make it for your family or friends, trust me, it’ll be a recipe you keep coming back to, just like I do!

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