Description
Grilled Steak Tacos with Avocado Salsa deliver a smoky, juicy, and flavorful meal featuring marinated skirt steak grilled to perfection and topped with a vibrant avocado salsa made from tomatillos, cilantro, and lime.
Ingredients
Scale
- 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
- 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
- In a blender or food processor, combine avocado oil, tomatillos, half yellow onion, garlic, jalapeño, water, cilantro, lime juice, dry oregano, and kosher salt. Blend until smooth and creamy. Slice the ripe avocado and gently fold it into the salsa mixture. Adjust seasoning and lime juice to taste. Set aside.
- In a bowl, whisk together 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. Add the skirt steak sections to the marinade, ensuring they are well coated. Let marinate for at least 20 minutes, up to 1 hour, in the refrigerator.
- Heat your grill to medium-high heat, ensuring it’s clean and well-oiled to prevent sticking.
- Remove steak from marinade and grill for about 3-4 minutes per side or until desired doneness is reached. Grill green onions alongside the steak until slightly charred and tender, about 5 minutes. Remove from grill and let steak rest for 5 minutes before slicing thinly against the grain.
- On the grill or a skillet, warm the corn tortillas for about 30 seconds to 1 minute per side until pliable and slightly charred.
- Place slices of grilled steak onto each tortilla. Top with avocado salsa, grilled green onions, and a sprinkle of finely chopped white onion and remaining cilantro. Add extra lime juice or salt if desired.
- Serve the grilled steak tacos immediately while warm, accompanied by lime wedges on the side for extra zest.
Notes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 60 mg