Grilled Steak Tacos-Best Avocado Salsa Recipe

Grilled Steak Tacos with Avocado Salsa are, quite simply, a revelation. There’s something undeniably magical about the combination of smoky, perfectly charred steak nestled into warm tortillas, especially when crowned with a vibrant, creamy avocado salsa. I find myself craving these grilled steak tacos year-round, whether it’s a backyard barbecue in the summer or a cozy weeknight dinner when the weather turns cooler. What makes them so special? It’s the symphony of textures and flavors: the tender, juicy steak, the soft corn tortilla, the cool, zesty salsa bursting with the richness of ripe avocado, and the subtle crunch from fresh toppings. They’re incredibly satisfying, bursting with fresh ingredients, and always a guaranteed crowd-pleaser, making them my go-to for any occasion that calls for something truly delicious and a little bit special.

Ingredients:

Grilled Steak Tacos with Avocado Salsa

There’s something undeniably satisfying about a perfectly grilled steak, and when you transform it into vibrant, flavor-packed tacos, it becomes an instant crowd-pleaser. These Grilled Steak Tacos with Avocado Salsa are a perfect example of simple ingredients coming together to create something truly special. The star of the show is the tender, juicy skirt steak, marinated and grilled to smoky perfection, then nestled into warm tortillas. But what truly elevates these tacos is the bright, refreshing avocado salsa, bursting with herbaceous cilantro, zesty lime, and the subtle sweetness of roasted tomatillos. It’s a combination that sings with freshness and is incredibly satisfying.

The beauty of this recipe lies in its simplicity and the way the flavors complement each other. We’re going to start by building the foundation for our incredible salsa, which involves a bit of roasting to coax out the natural sweetness of the tomatillos and mellow the bite of the onion and garlic. While that’s happening, we’ll get our steak marinating in a citrusy blend that will tenderize and infuse it with incredible flavor. Finally, we’ll grill both components to perfection and assemble these fantastic tacos.

Roasting the Salsa Base

To begin extract our avocado salsa, we’ll preheat your oven or grill to a medium-high heat (around 400 degrees Fahrenheit or 200 degrees Celsius). This initial step is crucial for developing the depth of flavor in our salsa. On a baking sheet, arrange the peeled and rinsed tomatillos, the halved yellow onion (cut side down is ideal for caramelization), and the peeled garlic cloves. You can also add the halved jalapeño here if you want a more integrated, milder heat throughout the salsa. Drizzle everything with 2 tablespoons of avocado oil, ensuring a light coating on all the vegetables. This oil will help them roast and prevent sticking.

Roast the vegetables for about 15-20 minutes, or until they are softened and begin extractning to char slightly in spots. The tomatillos should be tender and slightly collapsed, and the onion should show signs of caramelization. The garlic will be soft and fragrant. Once roasted, carefully remove them from the oven or grill. Let them cool for a few minutes until they are manageable to handle.

Building the Avocado Salsa

While the roasted vegetables are cooling, we’ll get the rest of our salsa ingredients ready. In a blender or food processor, combine the roasted tomatillos, onion, and garlic. Add the ¼ cup of water to help the blending process, the ¼ cup of fresh cilantro leaves, the juice of 1 lime (about 2 tablespoons), ½ teaspoon of dry oregano, and ½ teaspoon of kosher salt. Pulse the mixture until it’s mostly smooth but still has a bit of texture. Don’t over-blend; we want a rustic consistency. Taste and adjust the seasoning with more salt or lime juice if needed.

Now, for the creamy element: dice the ripe avocado into small, bite-sized pieces. Gently fold the diced avocado into the blended tomatillo mixture. You want to incorporate it without completely mashing it, so you get lovely pockets of creamy avocado throughout the salsa. The avocado adds a wonderful richness and balances the acidity of the tomatillos and lime. Set this beautiful salsa aside while we prepare the steak.

Marinating and Grilling the Steak

For the steak, it’s time for its flavorful bath. In a bowl or a resealable plastic bag, combine the 16 ounces of skirt steak sections with the juice of 1 orange (about ¼ cup) and the juice of 1 large lime (about 2 tablespoons). This citrus marinade is key to tenderizing the steak and infusing it with bright, zesty notes that will pair wonderfully with the salsa. Add half of the finely chopped fresh cilantro (about ¼ cup) and another ½ teaspoon of kosher salt to the marinade. Ensure the steak is well-coated. Let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator. If marinating for longer than 30 minutes, bring the steak back to room temperature for about 20-30 minutes before grilling for even cooking.

Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Remove the steak from the marinade, letting any excess drip off. Discard the marinade. Grill the skirt steak for about 3-5 minutes per side for medium-rare, or until it reaches your desired level of doneness. Skirt steak cooks quickly, so keep a close eye on it. Once grilled, transfer the steak to a cutting board and let it rest for at least 5-10 minutes. This resting period is crucial; it allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

Assembling Your Tacos

While the steak rests, warm your tortillas on the grill for about 30 seconds per side, or until they are pliable and slightly toasted. This adds a lovely texture and warmth. Once the steak has rested, slice it against the grain into thin strips. This is another important step for tenderness.

Now, it’s time to assemble your masterpiece! Place a generous portion of the sliced grilled steak onto each warm tortilla. Top with a heaping spoonful of your vibrant avocado salsa. Garnish with the remaining ¼ cup of finely chopped fresh cilantro. If you like, add optional toppings such as crum extractbled cotija cheese for a salty kick, a dollop of sour cream for extra creaminess, or some extra lime wedges for a final squeeze of brightness. Serve immediately and enjoy the explosion of flavors!

Conclusion:

I hope you’re as excited about these Grilled Steak Tacos with Avocado Salsa as I am! This recipe is truly a winner because it perfectly balances smoky, grilled steak with the cool, creamy brightness of the avocado salsa. The simplicity of the grilling process allows the steak’s natural flavor to shine, while the vibrant salsa adds a burst of freshness that cuts through the richness. These tacos are incredibly versatile and make for a fantastic weeknight dinner or an impressive dish for entertaining guests. Don’t hesitate to make them your own!

For serving, I love to have a variety of toppings on hand like pickled red onions, crum extractbled cotija cheese, a squeeze of lime, and extra cilantro. You can also serve these alongside some Mexican rice or a simple black bean salad for a more complete meal. If you’re looking for variations, consider marinating the steak in a little soy sauce, lime juice, and cumin for an extra layer of flavor, or swap out the steak for grilled chicken or even grilled shrimp. The possibilities are endless! I truly encourage you to give these Grilled Steak Tacos with Avocado Salsa a try; you won’t be disappointed!

Frequently Asked Questions:

What cut of steak is best for these tacos?

For the best results, I recommend using cuts like flank steak, skirt steak, or sirloin. These cuts grill quickly and have a good balance of tenderness and flavor, perfect for slicing thinly for tacos.

Can I make the avocado salsa ahead of time?

You can prepare the avocado salsa a few hours in advance, but it’s best to add the avocado right before serving to prevent browning. Just chop your onions, cilantro, jalapeño, and tomatoes, and then gently fold in the mashed avocado when you’re ready to assemble the tacos. A little lime juice mixed with the avocado will also help keep it green.

Grilled Steak Tacos with Avocado Salsa

Tender grilled steak tacos topped with a vibrant and fresh avocado salsa, perfect for a weeknight meal or entertaining.

Prep Time
20 Minutes

Cook Time
15 Minutes

Total Time
35 Minutes

Servings
4 servings

Ingredients

• 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
• 1/2 teaspoon kosher salt (plus more to taste)
• 1 ripe avocado
• 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)
• 1/2 cup finely chopped fresh cilantro (divided in half)

Instructions

1. Step 1
   For the salsa: Grill the tomatillos, half onion, garlic cloves, and jalapeño over medium-high heat until charred and tender, about 5-7 minutes per side. Remove from grill.
2. Step 2
   In a blender or food processor, combine the grilled tomatillos, onion, garlic, jalapeño, ¼ cup water, ¼ cup fresh cilantro, juice of 1 lime, ½ teaspoon dry oregano, and ½ teaspoon kosher salt. Blend until mostly smooth, adding more water if needed for desired consistency. Taste and adjust salt and lime juice as needed.
3. Step 3
   Mash the avocado in a small bowl. Stir in half of the finely chopped fresh cilantro and a pinch of salt. Set aside.
4. Step 4
   For the steak: In a bowl, combine the juice of 1 orange, juice of 1 large lime, remaining ½ cup finely chopped fresh cilantro, and a pinch of salt. Add the skirt steak and marinate for at least 15 minutes (or up to 1 hour in the refrigerator).
5. Step 5
   Preheat grill to medium-high heat. Remove steak from marinade, discarding excess marinade. Grill steak for 4-6 minutes per side for medium-rare, or to your desired doneness. Let rest for 5-10 minutes before slicing against the grain.
6. Step 6
   Warm tortillas on the grill or in a skillet. Fill tortillas with sliced steak, top with avocado mixture and salsa. Serve immediately.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.