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These Grilled Steak Tacos with Avocado Salsa are smoky, juicy, a little spicy and absolutely bursting with flavour. The steak gets a bath in a deliciously tangy, citrusy and herby marinade before being grilled to perfection and topped with some creamy and vibrant avocado salsa. Whether you’re making them for a crowd at your next cookout or whipping up a quick weeknight dinner, they’re a guaranteed way to satisfy your taco craving.
Why You’ll Love These Grilled Steak Tacos
- Bold Flavours: Juicy grilled steak, charred tortillas, and a creamy guacamole salsa with just the right kick make for an extremely satisfying bite.
- Quick and Easy: Using a thinner cut like skirt steak allows for the flavours in the marinade to penetrate more quickly and will cook quicker on the grill. The avocado salsa can also be prepared in advance while the steak marinates.
- Perfect for Entertaining: A festive and flavourful way to celebrate Cinco de Mayo or the warmer months by heading outside and firing up the grill.
- Gluten-Free: Using corn or grain-free tortillas (I like Siete brand) make this the perfect meal for anyone with gluten restrictions.
Ingredients You Need for the Grilled Steak Tacos
For the Steak:
- Steak: Skirt steak or flap steak are my top choices here. Both have a similarly bold and beefy flavour profile, tender to the bite when marinated and cooked to a medium centre, and both are more affordable than premium cuts like a ribeye or NY strip. I recommend letting the marinade work its magic for at least 1 hour or up to 6 hours for maximum penetration. Once the steak is cooked, let it rest for at least 6 minutes before slicing it into small cubes so they’re easy to eat.
- Garlic: As always, measure this ingredient with your heart and don’t let anyone tell you there’s such a thing as too much.
- Citrus: A combination of fresh lime juice and fresh orange juice give the grilled steak tacos a delicious, tangy flavour and help tenderize the meat. If you can find fresh naranja agria (bitter orange) you can just use that instead of combining the two.
- Herbs and Spices: Some ground cumin, paprika, onion powder, dry oregano, salt, pepper and fresh cilantro give the steak a wonderful flavour profile. You can substitute your favourite taco seasoning.
- Tortillas: I used corn tortillas here, but you can keep things grain-free by using Siete brand. I recommend the cassava flour ones because they are more flexible than the almond flour.
- Green Onions: I love to grill some green onions alongside the steak. They get beautifully charred, slightly sweet, a little crunchy and pair really nicely with the tacos.
For the Avocado Salsa:
- Tomatillos: Not to be confused with green tomatoes, tomatillos have a papery husk, firm texture and slightly tart flavour. Be sure to peel the husks and rinse the tomatillos very well before cooking to remove the sticky residue on the skin.
- Onion: Half of a yellow onion will add sweetness and flavour to the salsa verde.
- Jalapeño: The amount of jalapeños you use will depend entirely on personal preference. I used 1 jalapeño with the seeds for a mildly spicy salsa. If you want it completely mild, you can omit the jalapeño or remove the seeds. If you want your salsa verde to be more spicy, simply add more jalapeño. You can also substitute serrano peppers or use a combination of the two.
- Garlic: See above for my thoughts on garlic!
- Cilantro: Approximate a small handful or 1/4 cup of fresh cilantro per batch or salsa verde. The recipe provided here will make around 2 cups of salsa verde, which will be more than enough for the tacos and leave you with some leftover.
- Lime Juice: I tend to like my salsas on the acidic side so I use the juice of at least 1 lime, which usually works out to around 2 tablespoons. The amount of juice you yield from your lime will depend on the lime itself and how well you squeeze it. For maximum juice, try slicing the lime in half, width-wise, stick a fork into the centre and squeeze it while twisting the fork. I find this method yields more juice than even the best citrus squeezer.
- Avocado: Adding a ripe avocado to the blender along with the other ingredients will give the green salsa a creamy texture that’s almost like a cross between a salsa verde and a guacamole.
- Salt: Season the salsa verde to taste with some kosher salt.
Additional Toppings:
- Diced onion mixed with finely chopped fresh cilantro
- Crumbled queso fresco
- Sliced radish
- Lime wedges
For Best Results!
- Let the steak rest: After grilling, let the steak sit for at least 5–10 minutes before slicing to allow the juices to redistribute back into the meat. If you slice too soon, the juices will rush out.
- Slice against the grain: This makes the steak more tender and easier to bite through in a taco.
- Char your Tortillas: Toasting tortillas directly on the grill or a hot skillet gives them a smoky flavour and better texture. This is true of all pre-packaged tortillas and an obviously essential step if making them fresh.
- Make the Avocado Salsa Ahead of Time: I actually prefer to make the avocado salsa around an hour or two ahead of time so that the flavours come together and it thickens a bit in the fridge. Just be sure to store it in an air-tight bowl so it doesn’t oxidize.
- Adjust the Spice: Everyone has a different spice tolerance. Use one jalapeño for mild, two for spicy, or go in with some extra serranos if you like it hot.
Substitution Ideas
- Steak: Use grilled chicken, shrimp, or portobello mushrooms for a vegetarian version.
- No fresh tomatillo? You can often find canned tomatillos in the Mexican section of your grocery store. Note that these are precooked and packaged in a brine. Drain the liquid fully and give them a quick char in the skillet along with the other ingredients before blending.
- Avocado: If you can’t find a ripe avocado at the store and are pressed for time, substitute with some pre-made guacamole. Just about every grocery store now sells packages of guacamole in the salad section.
- Tortillas: I like the taste of corn tortillas here but you can substitute your favourite flour ones or serve the grilled steak over some rice.
Reheating Suggestions
- Steak: Reheat slices in a skillet over medium heat with a splash of water or broth to keep it juicy.
- Tortillas: Warm in a dry skillet for 20–30 seconds per side or until lightly charred.
- Avocado Salsa: Best served fresh, but if stored, press plastic wrap directly onto the surface to minimize browning. Stir before serving.
Recipe FAQs
Can I use a different cut of steak?
Yes! You can use skirt steak, flap steak, flank steak, top sirloin or ribeye. Just be sure to slice thinly against the grain.
Can I Make this Recipe Without a Grill?
Absolutely! If you don’t have access to a grill, you can cook the steaks in a cast-iron or carbon-steel pan. You want something that is high-heat safe so avoid using non-stick if you can.
What is the Pan in the Video?
The small, square pan I’m using in the recipe video is the Half Griddle from Made In cookware. It’s made of carbon-steel and is high-heat safe, making it perfect for searing protein. It’s ideal if you’re cooking for 1 or 2 people in a small space, like a balcony (haha!). If you want something larger, you can get their full-size griddle, which spans two burners on a stove top.
Can I make this ahead of time?
You can prep the steak and salsa ahead of time. Just grill and assemble when ready to serve.
How spicy is this?
That’s up to you! Adjust the number of jalapeños or remove the seeds for less heat.
Grilled Steak Tacos with Avocado Salsa
These Grilled Steak Tacos with Avocado Salsa are smoky, juicy, just the right amount of spicy and absolutely bursting with flavour.
Ingredients
For the Salsa Verde:
- 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
For the Grilled Steak Tacos:
- 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
For 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 and cook, stirring occasionally, until the vegetables are lightly charred. Add the water and cook, using a wooden spoon to lift any brown bits off the bottom of the pan, until the liquid has reduced by ¼ in volume and the tomatillos are fork-tender, around 3 minutes.
- Add everything to a blender along with the cilantro, lime juice, oregano, salt, and avocado and pulse until as smooth or chunky as you prefer. Taste the salsa for seasoning and adjust with salt and lime juice as desired. Transfer the salsa to a bowl, cover and refrigerate until ready to serve. The salsa will last up to 3 days in the fridge.
For the Grilled Steak Tacos:
- In a bowl, combine the steak, orange juice, lime juice, ¼ cup chopped cilantro, paprika, salt, onion powder, black pepper, smoked paprika, ground cumin and oregano. Toss everything to coat, cover and refrigerate 1 to 6 hours.
- When ready to cook, preheat your Traeger Grill to 500F (475F if using a ModiFire Grill Grate) or a heavy-bottomed skillet or griddle over medium-high heat. If using a Traeger, add the avocado oil to the steak and toss to coat. If using a skillet or griddle, add the avocado oil to the pan and heat until shimmering. Transfer the steaks and green onions onto the grill or skillet/griddle and cook, undisturbed, until grill marks form or deeply seared, around 4 minutes for the steak and 2 minutes for the onion. Flip and cook the other side until grill marks form or deeply seared and the thickest part of the steak registers 125F for a medium-rare centre, around 4 more minutes for the steak and 1 minute for the onion. Transfer the steak and green onions to a cutting board and let them rest at least 6 minutes before slicing the steak into small cubes, leaving the onions whole.
- While the steaks rest, warm the tortillas on the grill or skillet/griddle for 10-15 seconds per side. Alternatively, place a heat-safe wire rack over a gas stovetop and warm the tortillas directly over the open flame, 10-15 seconds per side.
- In a small bowl, combine the remaining ¼ cup chopped cilantro and diced white onion and toss to incorporate.
- To assemble the tacos, spread a layer of diced steak on to each tortilla, top with some of the avocado salsa and garnish with the fresh cilantro and onion mixture. Serve with the charred green onions, extra avocado salsa on the side and lime wedges for squeezing.
Video
Nutrition
Calories: 350kcal, Carbohydrates: 23g, Protein: 20g, Fat: 22g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.3g, Cholesterol: 48mg, Sodium: 693mg, Potassium: 734mg, Fiber: 6g, Sugar: 5g, Vitamin A: 694IU, Vitamin C: 17mg, Calcium: 62mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe? Leave a comment below!
About the Author
Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.
I can’t wait to make this over the weekend!
Going to do next weekend, thanks, enjoyed your work (art). I did the lamb chops for Easter…were fantastic.
Absolutely delicious! From the marinade to the avocado salsa. I sent this to my husband as his weekend task, and the recipe did not disappoint!
is it ok to marinate the steak overnight?
Yummy!!!