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Grilled Steak Tacos with Avocado Salsa Recipe

Grilled Steak Tacos with Avocado Salsa Recipe
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★★★★★

5.1 from 23 reviews

Delicious grilled steak tacos served with a fresh and creamy avocado salsa verde, combining charred tomatillos and spices for an authentic Mexican-inspired meal perfect for any taco night.

Ingredients

Scale

For the Salsa Verde:

  • 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

For the Grilled Steak 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

  1. Prepare the Salsa Verde: Preheat a frying pan over medium heat and add avocado oil. Once shimmering, add tomatillos, yellow onion, garlic, and jalapeño. Cook occasionally stirring until vegetables are lightly charred. Add water, scraping browned bits from the pan, and cook until the liquid reduces by about ¼ and tomatillos become fork-tender, approximately 3 minutes.
  2. Blend the Salsa Verde: Transfer the cooked vegetables to a blender along with cilantro, lime juice, oregano, salt, and ripe avocado. Pulse until smooth or chunky, according to your preference. Adjust seasoning with additional salt and lime juice as needed. Refrigerate covered until ready to serve; salsa stays fresh up to 3 days.
  3. Marinate the Steak: In a bowl, combine skirt steak with orange juice, lime juice, ¼ cup chopped cilantro, paprika, kosher salt, onion powder, black pepper, smoked paprika, ground cumin, and dry oregano. Toss to coat evenly, cover, and refrigerate for 1 to 6 hours to develop flavors.
  4. Grill the Steak and Green Onions: Preheat grill to 500°F (or 475°F if using ModiFire Grill Grate) or heat a heavy skillet/griddle over medium-high heat. If grilling, toss steak with avocado oil; if using skillet, heat avocado oil in the pan until shimmering. Place steak sections and green onions on grill or pan; cook undisturbed until grill marks or deep sear forms (about 4 minutes for steak, 2 minutes for onions). Flip and cook the other side until also seared and steak reaches 125°F internal temperature for medium-rare (about 4 more minutes steak, 1 minute onions). Remove and rest steak and green onions on a cutting board for at least 6 minutes.
  5. Warm the Tortillas: While steak rests, warm corn tortillas on the grill or skillet for 10-15 seconds per side, or hold over an open flame on a heat-safe wire rack for the same time to soften and enhance flavor.
  6. Prepare Cilantro and Onion Mix: In a small bowl, combine the remaining ¼ cup chopped cilantro with finely chopped white onion and mix well to use as garnish.
  7. Assemble the Tacos: Cut the rested steak into small cubes. Place diced steak on each tortilla, spoon on avocado salsa, and top with cilantro-onion mixture. Serve tacos with charred green onions on the side, extra avocado salsa for dipping, and lime wedges for squeezing over the top.

Notes

  • For milder heat, remove seeds from jalapeño before cooking.
  • Steak can be substituted with flap steak or flank steak depending on availability.
  • Adjust the salsa texture to your liking by pulsing less for chunkier salsa or longer for smooth consistency.
  • Ensure steak is allowed to rest to retain juices before slicing for maximum tenderness.
  • If you don’t have a grill, a heavy skillet or griddle works well for cooking steak and onions.
  • Salsa verde can be refrigerated for up to 3 days in an airtight container.
  • Use freshly squeezed citrus juices for the best flavor in marinade and salsa.

Nutrition

Keywords: grilled steak tacos, avocado salsa, Mexican tacos, skirt steak recipe, salsa verde, summer tacos

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