Description
These Grilled Steak Tacos with Avocado Salsa are a smoky, juicy, and flavorful Mexican-inspired dish. Featuring tender skirt steak marinated in citrus juices and spices, topped with a vibrant and fresh avocado salsa made with tomatillos, jalapeño, and cilantro, all served on warm corn tortillas. Perfect for a weekend grilling session or a tasty family dinner.
Ingredients
Scale
Avocado Salsa
- 2 tablespoons avocado oil
- 1 pound tomatillos (husks peeled and rinsed well)
- ½ yellow onion (sliced in half)
- 2 cloves garlic (skins peeled)
- 1 jalapeño (sliced in half, seeds removed for mild heat)
- ¼ cup water
- ¼ cup fresh cilantro
- Juice of 1 lime (around 2 tablespoons, plus more to taste)
- ½ teaspoon dry oregano
- ½ teaspoon kosher salt (plus more to taste)
- 1 ripe avocado
Steak Marinade and Tacos
- 16 ounces skirt steak (cut into 6-inch sections, substitute flap steak or flank steak)
- Juice of 1 orange (around ¼ cup)
- Juice of 1 large lime (around 2 tablespoons)
- ½ cup finely chopped fresh cilantro (divided in half)
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon dry oregano
- 2 tablespoons avocado oil
- 6 green onions
- 6 corn tortillas
- ¼ cup finely chopped white onion (for serving)
Instructions
- Prepare the Avocado Salsa: In a blender or food processor, combine the tomatillos, half of the yellow onion, garlic cloves, jalapeño, water, fresh cilantro, lime juice, dry oregano, and kosher salt. Blend until smooth. Transfer to a bowl and gently fold in the ripe avocado, mashing slightly to create a chunky salsa. Adjust salt and lime juice to taste and set aside.
- Marinate the Steak: In a mixing bowl, whisk together the orange juice, lime juice, half of the chopped cilantro, paprika, kosher salt, onion powder, black pepper, smoked paprika, ground cumin, dry oregano, and avocado oil. Place the skirt steak sections in a shallow dish or ziplock bag and pour the marinade over them. Make sure the steak is well coated. Marinate for at least 20 minutes or up to 2 hours for more flavor.
- Preheat the Grill: Heat a grill or grill pan to medium-high heat. Make sure it is well oiled to prevent sticking. While the grill heats, slice the green onions into 2-inch pieces for grilling.
- Grill the Steak and Onions: Remove the steak from the marinade, letting excess drip off. Grill the skirt steak for about 3-4 minutes per side or until desired doneness (typically medium-rare to medium). Grill the green onions alongside the steak until tender and charred slightly, about 3-5 minutes. Remove both from the grill and let the steak rest for 5 minutes before slicing it thinly against the grain.
- Warm the Tortillas: While the steak rests, warm the corn tortillas on the grill for about 30 seconds per side until pliable and slightly charred.
- Assemble the Tacos: Place slices of grilled steak on each warmed tortilla. Top with grilled green onions, a spoonful of the avocado salsa, and a sprinkle of finely chopped white onion and the remaining cilantro. Add extra lime juice if desired.
- Serve: Serve the tacos immediately while warm with extra lime wedges on the side. Enjoy the smoky, juicy, and spicy flavors packed in each bite.
Notes
- For milder heat, remove jalapeño seeds completely; leave some seeds for extra spice.
- The avocado salsa can be made ahead and chilled, but add avocado last to keep it fresh and green.
- Flank or flap steak can be substituted for skirt steak if preferred.
- Allowing the steak to rest after grilling helps retain juices and tenderness.
- Serve with lime wedges and extra chopped onions for added acidity and crunch.
Nutrition
- Serving Size: 1 serving (6 tacos)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 693 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.3 g
- Carbohydrates: 23 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 48 mg
