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
Units
Scale
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
