These Grilled Steak Tacos with Avocado Salsa are a flavor explosion that will transport your taste buds straight to taco heaven. Perfectly marinated and grilled steak paired with a refreshing avocado salsa makes for a dish that’s both comforting and exciting.
Why You’ll Love This Recipe
- Burst of Flavor: The combination of juicy steak and creamy avocado salsa provides an unforgettable taste experience.
- Versatile and Customizable: Adjust the spice level or ingredients to suit your taste preferences effortlessly.
- Simple to Prepare: Despite the gourmet taste, these tacos are straightforward and quick to make, perfect for any weeknight dinner.
- Perfect for Sharing: The recipe makes enough to share with friends or family, making gatherings more delicious.
Ingredients You’ll Need
The ingredients for Grilled Steak Tacos with Avocado Salsa are delightfully simple yet pack a punch in terms of flavor. Each ingredient contributes distinct notes, enriching the overall taste profile and texture.
- Tomatillos: These are a must for a tangy salsa verde, bringing a fresh, slightly sour flavor.
- Skirt Steak: Known for its tenderness and beefy flavor, it cooks quickly and evenly on the grill.
- Avocado: Adds creaminess to the salsa, balancing the heat and acidity.
- Jalapeño: Offers a subtle kick; adjust according to your spice preference.
- Fresh Cilantro: Imparts a lively herbaceous quality that’s essential for authentic Mexican flavor.
Variations
The beauty of these Grilled Steak Tacos with Avocado Salsa lies in their adaptability. You can easily tweak the recipe to suit different dietary needs or personal preferences.
- Spicy Twist: Add another jalapeño or a serrano pepper to kick up the heat.
- Vegan Version: Substitute the steak with grilled portobello mushrooms for a hearty plant-based option.
- Creamy Addition: Consider adding a dollop of sour cream or Greek yogurt for extra creaminess.
How to Make Grilled Steak Tacos with Avocado Salsa
Step 1: Prepare the Salsa Verde
Start by heating a pan with avocado oil over medium heat. Add tomatillos, onion, garlic, and jalapeño to char them lightly. Blend these vibrant veggies with cilantro, lime juice, and avocado for a tangy, creamy salsa that’s simply irresistible.
Step 2: Marinate the Steak
Combine the steak with citrus juices, cilantro, and spices to infuse the meat with zesty, savory flavors. Marinate for at least an hour to let the flavors fully penetrate the steak.
Step 3: Grill to Perfection
Fire up your grill or skillet to high heat and sear the steak and green onions until they have those beautiful char lines. Rest your steak before slicing it into bite-sized pieces that will melt in your mouth.
Pro Tips for Making Grilled Steak Tacos with Avocado Salsa
- Optimal Marinade Time: Allow the steak to marinate for at least one hour, but not more than six, as to not overpower the steak.
- Controlled Grill Heat: Ensure your grill is hot enough to sear the steak quickly, capturing those succulent juices.
- Salsa Consistency: Blend the salsa to your preferred texture—either chunky or smooth, to match your taco vibe.
- Tortilla Toasting: Toast tortillas for an authentic touch, either briefly on the grill or over an open flame for extra flavor.
How to Serve Grilled Steak Tacos with Avocado Salsa
Garnishes
A sprinkle of fresh cilantro and diced onions adds a crunchy texture and refreshing taste to each taco. You can also add a dash of queso fresco for a bit of milky tanginess.
Side Dishes
Pair these tacos with a side of refried beans or Mexican rice to create a complete and satisfying meal. A tangy coleslaw can also provide a nice contrast in flavor and temperature.
Creative Ways to Present
Place tacos on a large, colorful platter for a festive presentation. Layer them upright, filling visible, topped with salsa, alongside charred lime wedges for squeezing bathed in enticing aroma.
Make Ahead and Storage
Storing Leftovers
Leftover steak and salsa can be stored in airtight containers in the refrigerator for up to three days. Keep the corn tortillas separate to ensure they don’t become soggy.
Freezing
Freeze the marinated steak in a freezer-safe bag for up to two months. Thaw in the refrigerator overnight before grilling. Note that the salsa is best when fresh and doesn’t freeze well due to the avocado.
Reheating
Reheat steak in a skillet over medium heat to preserve its juiciness, or quickly microwave in short bursts, stirring occasionally. The salsa should be brought to room temperature for the best flavor.
FAQs
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Can I use a different type of steak?
Absolutely, flank steak or flap steak work wonders as alternatives, offering similar tenderness and flavor profiles.
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Is there a vegetarian version of this recipe?
Yes, substitute the steak with hearty vegetables like portobello mushrooms or zucchini for a delightful vegetarian variant.
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How can I reduce the heat level?
To tame the heat, you can remove the seeds from the jalapeños and cut down on the amount used in the salsa.
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What other toppings can I use?
Feel free to get creative with toppings, such as sliced radishes, shredded lettuce, or even pineapple for a sweet contrast.
Final Thoughts
If you’re looking to bring vibrant flavors and a touch of adventure to your dinner table, these Grilled Steak Tacos with Avocado Salsa are an absolute must-try. I can’t wait for you to share this deliciousness with family and friends—dive into this culinary experience, and savor every bite!
Print
Grilled Steak Tacos with Avocado Salsa Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 6 tacos
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-American
Description
Enjoy these flavorful grilled steak tacos topped with a vibrant avocado salsa. The juicy skirt steak is marinated in citrus and spices, then grilled to perfection, paired with a creamy, tangy avocado salsa for a perfect combination of smoky, fresh flavors in each bite.
Ingredients
For the Salsa Verde:
- 2 tablespoons avocado oil
- 1 pound tomatillos, husks peeled and rinsed
- 1/2 yellow onion, sliced in half
- 2 cloves garlic, peeled
- 1 jalapeño, sliced in half, seeds removed
- 1/4 cup water
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime (about 2 tablespoons)
- 1/2 teaspoon dry oregano
- 1/2 teaspoon kosher salt (plus extra to taste)
- 1 ripe avocado
For the Grilled Steak Tacos:
- 16 ounces skirt steak (or flap or flank steak), cut into 6-inch sections
- Juice of 1 orange (about 1/4 cup)
- Juice of 1 lime (about 2 tablespoons)
- 1/2 cup finely chopped fresh cilantro, divided
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1/2 teaspoon freshly-cracked black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dry oregano
- 2 tablespoons avocado oil
- 6 green onions
- 6 corn tortillas
- 1/4 cup finely chopped white onion (for garnish)
Instructions
- Prepare the Salsa Verde: Preheat a frying pan over medium heat. Add the avocado oil and heat until shimmering. Add the tomatillos, onion, garlic, and jalapeño. Cook, stirring occasionally, until the vegetables are lightly charred around the edges, about 4-5 minutes.
- Pour in the water and cook, scraping the bottom of the pan to loosen browned bits, until the liquid has reduced by about ¼ and the tomatillos are tender, approximately 3 minutes.
- Add the cooked vegetables, cilantro, lime juice, oregano, salt, and avocado to a blender. Blend until smooth or chunky, depending on preference. Taste and adjust seasoning with more salt or lime juice. Transfer the salsa to a bowl, cover, and refrigerate until serving, up to 3 days.
- Marinate the Steak: In a bowl, combine steak, orange juice, lime juice, ¼ cup of chopped cilantro, paprika, salt, onion powder, black pepper, smoked paprika, cumin, and oregano. Toss to coat evenly. Cover and refrigerate for 1 to 6 hours.
- Cook the Steak and Green Onions: Preheat a grill to 500°F (or a heavy skillet over medium-high heat). Add avocado oil to the marinated steak and toss to coat. Grill the steak and green onions until seared and grill marks form, about 4 minutes for the steak, and 2 minutes for the green onions. Flip and cook the other side until medium-rare (internal temperature 125°F), roughly 4 more minutes for the steak and 1 minute for the onions.
- Transfer to a cutting board and rest for at least 6 minutes. Slice the steak into small cubes, leaving onions whole.
- Warm the tortillas on the grill or skillet for about 10-15 seconds per side to soften and char slightly.
- Mix the remaining chopped cilantro with the diced white onion for garnish.
- To assemble, place sliced steak on each tortilla, top with avocado salsa, and garnish with cilantro and onion mixture. Serve with charred green onions, extra salsa, and lime wedges.
Notes
- Use medium-high heat to ensure proper searing and charring of vegetables and steak.
- You can substitute chicken or fish for steak for a different variation.
- Ensure steak reaches an internal temperature of 125°F for medium-rare.
- The salsa can be made ahead and stored in the fridge for up to 3 days.
- Warm tortillas just before serving to keep them pliable and flavorful.
- Adjust the heat level in the salsa by keeping or removing seeds from the jalapeño.
Nutrition
- Serving Size: 1 taco (approximately 200 grams)
- Calories: 350 kcal
- Sugar: 3 grams
- Sodium: 480 mg
- Fat: 22 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 16 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 5 grams
- Protein: 25 grams
- Cholesterol: 65 mg
