Introduction
There’s something wildly addictive about taking simple, everyday ingredients and turning them into a dinner that feels like a celebration. It’s not about fancy techniques or impossibly rare components—it’s about bold flavors, a little culinary curiosity, and maybe a touch of kitchen chaos along the way. I didn’t come from a fancy cooking school background; actually, my first few attempts at viral recipes were pretty much glorified disasters. Like that time I tried to make a trending glitter sushi roll that ended up looking more like a shimmering, edible mess than anything appetizing. But every “oops” just pushed me to tweak, taste, and try again—because food should be fun, not stressful. This recipe for easy grilled steak tacos with avocado salsa is exactly the kind of dinner that grew out of those imperfect experiments and late-night flavor hunts. It’s quick enough for a weekday but impressive enough for friends who show up unannounced. The smoky char from the grill meets the creamy, zesty salsa in a way that makes you want to double down on seconds (or thirds, no judgment). And best part? It’s totally approachable. No fancy grills needed, no mysterious ingredients—just good steak, ripe avocados, and a little zest from fresh lime and spices. I love sharing meals like this because they remind me how cooking together, even with a messy kitchen and mismatched utensils, can bring people closer. It’s about these moments, swapping stories over a shared plate, laughing at flavor experiments gone sideways, and making something memorable out of something simple. So if you’re craving dinner that’s bold, fresh, and impossibly satisfying, these steak tacos with avocado salsa might just become your new go-to—and a little kitchen adventure worth inviting everyone to join.why you should love this recipes :
Oh, friend, let me tell you why these grilled steak tacos with avocado salsa have totally stolen my heart. First off, the charred smoky notes from the tomatillos and jalapeño in that salsa verde? Pure magic. Like a little fiesta in your mouth that’s fresh, tangy, and silky thanks to the ripe avocado blending everything into perfect harmony. Plus, the steak marinade—oh my gosh! The citrus from orange and lime juices brightens the rich meat so beautifully, it almost feels like cheating. I remember one afternoon when I was racing the clock, tossed this marinade together last minute, and still ended up with the juiciest, most tender steak. Total win even on a chaotic day. The grilled green onions just add that extra punch of sweetness and crunch that makes each bite unforgettable. And honestly, what’s better than gathering everyone around with a stack of warm corn tortillas, everyone building their own tacos piled high with fresh salsa and those tender steak cubes? It’s casual, comforting, and ridiculously delicious. If life had a “perfect taco” award, this would be a top contender—trust me, it’s been tasted, tested, and blessed repeatedly in my kitchen mishaps and triumphs alike.Ingredients and measurement :
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 ½ 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) 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 servingPreparing time
10 minutes to get the salsa and marinade ready, plus 1 to 6 hours for marinating the steak (patience is key here!)Cooking time :
About 15-20 minutes to grill the steak, onions, and warm tortillasInstructions :
Making the salsa verde
Heat avocado oil in a medium frying pan over medium heat until shimmering. Toss in tomatillos, halved onion, garlic, and jalapeño. Stir occasionally, letting everything get a little char and deep color—that smoky flavor is what we want. Add water, and keep cooking until the liquid reduces a bit and the tomatillos soften, about 3 minutes. Transfer the mixture to a blender with cilantro, lime juice, oregano, salt, and the ripe avocado. Pulse it just enough to get your preferred texture—chunky or smooth. Taste and tweak with salt or lime juice. Chill it covered in the fridge; it’ll keep fresh for up to 3 days.Marinate the steak
Mix steak pieces with orange juice, lime juice, ¼ cup cilantro, paprika, salt, onion powder, black pepper, smoked paprika, cumin, and oregano. Stir to coat every piece well. Cover and stick in the fridge for anywhere from 1 to 6 hours—longer if you have time, but even a quick hour works wonders.Cook steak and green onions
Heat your grill to 500F (or 475F with a grate), or warm a heavy skillet or griddle over medium-high heat. If grilling, coat steak with avocado oil before placing it on. If using a pan, add oil to the hot surface. Lay steak and green onions down without poking around. Cook steak about 4 minutes per side for a juicy medium-rare, and onions get 2 minutes one side, 1 minute the other until charred and tender. Use a thermometer—125F is your medium-rare target. Let steak and onions rest for at least 6 minutes before slicing the steak into bite-size cubes, but keep the onions whole.Warm tortillas and assemble tacos
Quickly warm tortillas on grill or pan for 10-15 seconds each side. You can also heat them over an open flame on a wire rack if you’re feeling fancy. Toss remaining ¼ cup cilantro with diced white onion in a small bowl for a bright garnish. Load each hot tortilla with tender steak cubes, a generous spoonful of avocado salsa, then top with that fresh cilantro-onion mixture. Serve with whole charred green onions alongside and extra lime wedges for squeezing over.Notes :
Adjusting heat
Seeds removed from jalapeño make the salsa mild, but if you like more kick, toss a few seeds back in or add a pinch of cayenne.Steak choice and doneness
Skirt steak is classic here, but flank or flap steak works just as well. Cook to your desired doneness; 125F gives medium-rare, but leave it on longer if you like it more cooked.Resting steak
Don’t rush this step! Letting the steak rest locks in juices, so slice only after giving it at least 6 minutes to sit.Leftovers
Salsa verde keeps well in the fridge for up to 3 days. Steak leftovers can be stored too but are best enjoyed fresh for flavor and tenderness. — There you go—your warm, smoky, tangy, bite-sized happiness wrapped in tortillas, ready to brighten your weeknight dinner or impress a crowd with barely a fuss. Now go on, taco ’bout a good time!
Cooking tips :
Choosing the right cut of steak
Skirt steak is a fantastic choice for these tacos because it grills quickly and stays tender if you don’t overcook it. Flank or flap steak work too, just keep an eye on thickness—they can toughen if cooked beyond medium-rare. I remember once rushing and ending up with chewy strips—lesson learned, patience pays off.Marinating for maximum flavor
The citrus juice and spices soak into the meat, making it juicy and bright. Try not to marinate longer than 6 hours because the acid can start to “cook” the steak and change the texture like ceviche. Sometimes I’ve forgotten the time, and it turns a little mushy, so set a timer!Getting that perfect char
Make sure your grill or pan is really hot before putting the steak on—it should sizzle loudly. Resist the urge to move it around too much. Letting it sit undisturbed for a few minutes creates those beautiful grill marks and locks in juices. I still sometimes poke it too soon and lose the sear, but hey, practice makes perfect.Resting the steak
Don’t skip letting the steak rest after grilling. I often slice too early in excitement and lose all those tasty juices on the cutting board. Waiting 6 minutes helps the juices redistribute and gives you tender, flavorful bites.Warming tortillas just right
A quick warm on the grill or pan makes corn tortillas perfect—soft but with a slight chew. If you heat too long, they get crispy and might crack when folding, which means taco mess. I’ve had plenty of taco fillings fall out mid-bite; it’s a real struggle.FAQ
Can I use a different type of steak?
Absolutely! Flank or flap steak are great substitutes. Just keep an eye on cooking times and aim for medium-rare to avoid toughness.How spicy is the avocado salsa?
The jalapeño seeds are removed for mild heat, so it’s usually mild and creamy with a fresh kick. Want it spicier? Leave some seeds in!Can I make the salsa verde ahead of time?
Yes! It can be refrigerated for up to 3 days. The flavors actually deepen overnight, making it even tastier.What if I don’t have a grill?
No worries. A heavy skillet or griddle works well for searing both steak and green onions. Just get it plenty hot and follow the same cooking times.How do I keep the steak tender?
Marinate with acid and oil, grill quickly on high heat, and rest before slicing thin across the grain. That’s the golden combo for tender tacos every time. Print
Grilled Steak Tacos with Avocado Salsa
- Total Time: 54
- Yield: 6 servings
Description
Grilled Steak Tacos with Avocado Salsa are a flavorful and satisfying dish perfect for any meal The tender grilled steak is seasoned to perfection and served on warm tortillas topped with a fresh and creamy avocado salsa This recipe combines smoky grilled flavors with the smooth texture of avocado creating a delicious balance of taste and freshness It is an easy and quick option that brings vibrant colors and bold flavors to your table
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
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
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.
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 grill to 500F (475F if using a grill grate) or a heavy-bottomed skillet or griddle over medium-high heat. If using a grill, 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 center, 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 onto 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.
Notes
Grilled steak tacos with avocado salsa taste best when cooked over medium heat for juiciness
Avoid overloading tacos to keep flavors balanced and texture crisp
Let meat rest before cutting for tenderness and better flavor distribution
- Prep Time: 30
- Cook Time: 24
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Calories: 820
Conclusion
This grilled steak taco recipe with the creamy avocado salsa verde truly hits all the right notes — fresh, zesty, smoky, and hearty all at once. The tomatillos charred just right give the salsa that perfect tang, while the avocado brings a silky richness that rounds everything out beautifully. And that marinade? The citrus juices and spices soak into the steak making every bite juicy and packed with flavor. Honestly, it’s the kind of dish that turns casual weeknight dinners into a mini celebration. Just be ready for the salsa verde to disappear fast — it’s addictive! Whether you’re serving it for a family gathering or a laid-back dinner, the simplicity and vibrant taste always steal the show. Plus, the grill marks and charred green onions add that rustic, slightly imperfect touch that somehow makes it all look even more inviting. This recipe reminds me of those evenings when the kitchen’s a warm, slightly messy hub of laughter and clinking dishes, and that’s the best kind of cooking magic.Suggestions of another similar recipes
Citrus-Marinated Grilled Chicken Tacos with Roasted Pineapple Salsa
Swap the steak for juicy chicken marinated in orange and lime juice with a hint of cumin and oregano. Top with a fresh salsa made of charred pineapple, jalapeño, and cilantro for a sweet and spicy kick.Carne Asada Burrito Bowls with Avocado Lime Dressing
Use the grilled steak method but serve it over cilantro-lime rice, black beans, and fresh chopped veggies drizzled with a creamy avocado and lime dressing inspired by your salsa verde.Grilled Vegetable Tacos with Smoky Chipotle Avocado Sauce
For a veggie twist, grill zucchini, bell peppers, and onions tossed with paprika, cumin, and oregano and serve with a smoky chipotle avocado sauce that’s just as silky as the salsa verde.Fish Tacos with Tangy Tomatillo Avocado Sauce
Lightly seasoned grilled white fish paired with your tomatillo-avocado salsa verde makes for a bright, flavorful taco perfect for warmer days and lighter meals.Steak Tostadas with Pickled Onion and Cilantro
Use that marinated steak sliced thin over crisp tostadas, topped with pickled red onions, fresh cilantro, and a drizzle of the creamy avocado salsa for a crunchy, savory bite.