Ingredients
Scale
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- For the Salsa Verde:
- 2 tablespoons avocado oil
- 1 pound tomatillos, husks peeled and rinsed
- ½ yellow onion, halved
- 2 garlic cloves, peeled
- 1 jalapeño, halved and deseeded (for mild heat)
- ¼ cup water
- ¼ cup fresh cilantro
- Juice of 1 lime (approx. 2 tbsp)
- ½ teaspoon dry oregano
- ½ teaspoon kosher salt, plus more to taste
- 1 ripe avocado
- For the Grilled Steak Tacos:
- 16 oz skirt steak (or flap/flank), cut into 6-inch sections
- Juice of 1 orange (approx. ¼ cup)
- Juice of 1 lime (approx. 2 tbsp)
- ½ cup chopped fresh cilantro, divided
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- ½ teaspoon 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
- Make the Salsa Verde: In a frying pan, heat avocado oil over medium. Add tomatillos, onion, garlic, and jalapeño. Cook until lightly charred. Add water, deglaze the pan, and reduce slightly. Transfer to a blender with cilantro, lime juice, oregano, salt, and avocado. Blend to your desired texture. Chill until ready to serve.
- Marinate the Steak: Combine steak with orange juice, lime juice, ¼ cup cilantro, paprika, salt, onion powder, pepper, smoked paprika, cumin, and oregano. Refrigerate 1–6 hours.
- Grill or Sear: Preheat Traeger Grill to 500°F or skillet/griddle to medium-high. Toss steak with avocado oil. Cook steak and green onions, 4 minutes per side for steak (125°F for medium-rare), 2–3 minutes for onions. Let steak rest for 6 minutes before cubing.
- Warm the Tortillas: Heat tortillas 10–15 seconds per side on grill or over open flame.
- Assemble Tacos: Layer cubed steak on tortillas, top with salsa, and garnish with onion and remaining cilantro. Serve with charred green onions, extra salsa, and lime wedges.
Notes
- Swap steak with grilled chicken or portobello mushrooms for a variation.
- Salsa can be made ahead and stored in the fridge for up to 3 days.
- Warm tortillas right before serving to keep them soft and pliable.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilled
- Cuisine: Mexican-American