Grilled Steak Tacos with Avocado Salsa

Bold, zesty, and packed with fresh flavor, these Grilled Steak Tacos with Avocado Salsa are a must-try for any taco night. Featuring perfectly marinated skirt steak, charred to juicy perfection and tucked into warm corn tortillas, each taco is elevated by a vibrant homemade avocado salsa verde. This recipe combines the smoky richness of grilled meat with the cooling, creamy balance of avocado, citrus, and herbs making it a standout choice for summer grilling, family dinners, or festive gatherings.

Whether you’re hosting a backyard cookout or craving a taste of Mexican-inspired comfort food, these tacos deliver restaurant-quality flavor right at home. With a focus on fresh, wholesome ingredients and a relatively simple prep process, you’ll impress your guests (or just yourself!) with a dish that hits all the right notes: savory, spicy, creamy, and citrusy.

Ingredients

Here’s everything you’ll need to bring these tacos to life, separated into two key components: the avocado salsa verde and the grilled steak tacos.

For the Avocado 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 (remove seeds for mild heat)
• ¼ cup water
• ¼ cup fresh cilantro
• Juice of 1 lime (about 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 if preferred)
• Juice of 1 orange (about ¼ cup)
• Juice of 1 large lime (about 2 tablespoons)
• ½ cup finely chopped fresh cilantro, divided
• 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 garnish

Step-by-Step Instructions

Step 1: Marinate the Steak

Begin by preparing the steak marinade. In a medium bowl, combine the orange juice, lime juice, ½ of the chopped cilantro, paprika, kosher salt, onion powder, black pepper, smoked paprika, ground cumin, dry oregano, and avocado oil. Whisk everything together until well blended.

Place the skirt steak in a shallow dish or zip-top bag, pour the marinade over the meat, and toss to coat. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.

Step 2: Make the Avocado Salsa Verde

While the steak is marinating, prep the salsa:

1. In a skillet or grill pan over medium heat, add 2 tablespoons of avocado oil. Once hot, add the tomatillos, onion halves, garlic, and jalapeño.
2. Sear everything for about 7–10 minutes, turning occasionally, until the tomatillos are browned and softened.
3. Transfer the cooked ingredients to a blender. Add ¼ cup water, cilantro, lime juice, dry oregano, and salt. Blend until smooth.
4. Add the avocado and pulse again until the salsa becomes creamy and cohesive. Adjust salt or lime juice as needed.
5. Set aside or refrigerate until ready to serve.

Step 3: Grill the Steak and Green Onions

Heat a grill or grill pan over medium-high heat. Remove steak from the marinade and let excess drip off. Grill for about 3–4 minutes per side, depending on thickness, until the meat reaches your desired doneness (medium-rare is ideal).

At the same time, grill the green onions until charred and softened, about 2–3 minutes per side.

Transfer the grilled steak to a cutting board and let it rest for 5 minutes, then slice against the grain into thin strips.

Step 4: Warm the Tortillas

While the steak rests, warm the corn tortillas directly over the grill or on a dry skillet for about 20–30 seconds per side, until pliable and slightly charred.

Step 5: Assemble the Tacos

To each tortilla, add a few strips of steak, a generous spoonful of avocado salsa verde, a sprinkle of chopped white onion, grilled green onions, and the remaining fresh cilantro.

Serve immediately and enjoy!

Pro Tips for Success

• Marinate smart: Don’t over-marinate the steak. The citrus can start to “cook” the meat if left too long, making it mushy.
• Charring is key: Don’t skip the charring step for tomatillos and aromatics—it adds depth and authentic flavor to the salsa.
• Use ripe avocado: A creamy, ripe avocado makes the salsa rich and velvety.
• Rest before slicing: Letting the steak rest ensures juicy, tender slices.
• Double the salsa: This avocado salsa is fantastic on grilled chicken, nachos, or as a dip—consider making a double batch.

Variations

• Spicy kick: Leave the seeds in the jalapeño or add a serrano pepper for more heat.
• Different meats: Try with grilled chicken thighs, shrimp, or pulled pork.
• Taco bar: Set up a taco bar with multiple toppings—shredded cheese, pickled onions, crema, lime wedges, and extra salsa.
• Low-carb option: Serve the steak and salsa over a bed of shredded lettuce or cauliflower rice.
• Tortilla alternatives: Use flour tortillas, lettuce wraps, or homemade tortillas for a personal touch.

Conclusion

These Grilled Steak Tacos with Avocado Salsa are the perfect fusion of bold spices, fresh citrus, creamy avocado, and smoky char. They’re everything a taco should be—layered, textured, and exploding with flavor in every bite. The homemade avocado salsa verde elevates these tacos from good to unforgettable, while the marinated skirt steak keeps it deeply satisfying.

Whether you’re serving them up for a summer cookout, Taco Tuesday, or just craving something next-level, these tacos deliver. Plus, they’re surprisingly easy to make, requiring just a little prep and a hot grill. Once you taste that combination of juicy steak and creamy salsa, you’ll want to keep this recipe in regular rotation.

Frequently Asked Questions

Can I make the salsa ahead of time?
Yes! The salsa can be made up to 2 days in advance and stored in an airtight container in the refrigerator. The lime helps preserve the avocado’s color.

What if I don’t have a grill?
A stovetop grill pan or cast-iron skillet works just as well. You can also broil the steak in the oven for about 5–6 minutes per side.

What’s the best cut of steak to use?
Skirt steak is preferred for its flavor and tenderness, but flap steak and flank steak are excellent alternatives.

Can I freeze leftovers?
The cooked steak freezes well in an airtight container. Avoid freezing the salsa due to the avocado—it may turn brown and watery.

How do I store leftovers?
Store components separately in airtight containers. Reheat steak gently in a skillet or microwave, and warm tortillas fresh for best texture.

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