Name: Grilled Steak Tacos with Avocado Salsa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
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); 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)

Description

Grilled Steak Tacos with Avocado Salsa are a delicious and vibrant dish perfect for any gathering. These tacos combine tender, marinated steak with a zesty avocado salsa, offering a delightful balance of smoky, spicy, and creamy flavors. Ideal for summer barbecues or cozy family dinners, this recipe is quick to prepare and allows for personal customization. Each bite bursts with freshness from ingredients like ripe avocados, tomatillos, and fresh cilantro. Perfectly paired with warm corn tortillas, these tacos promise to impress your guests while keeping the cooking process straightforward and enjoyable.

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
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)
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

Prepare the Avocado Salsa: Blend tomatillos, onion, garlic, jalapeño, water, cilantro, lime juice, oregano, and salt until smooth yet slightly chunky. Adjust seasoning to taste.
Marinate the Steak: Mix orange juice, lime juice, cilantro, paprika, salt, onion powder, black pepper, smoked paprika, cumin, oregano, and avocado oil in a bowl. Coat skirt steak in the marinade for at least 15 minutes.
Grill the Steak: Preheat grill or skillet on medium-high heat. Grill steak for 4–5 minutes per side until cooked to preference. Let rest before slicing against the grain.
Warm Tortillas: Heat corn tortillas on the grill or in a skillet until pliable.
Assemble Tacos: Layer sliced steak on tortillas and top with avocado salsa and additional toppings as desired.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Grilling
Cuisine: Mexican

Nutrition

Serving Size: 2 tacos
Calories: 320
Sugar: 2g
Sodium: 600mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 6g
Protein: 19g
Cholesterol: 60mg

Keywords: Customize spice levels by adjusting jalapeño amounts or adding more seasoning. Try different cuts of beef like flank steak for varied flavors. Serve with sides like Mexican street corn or black bean salad for a complete meal.