If you’re looking for a dish that practically screams joyful summer feasts, get ready to fall in love with Grilled Steak Tacos with Avocado Salsa. This recipe creates pure magic by pairing juicy, perfectly charred steak with a creamy, zesty avocado salsa that’s full of bright, tangy flavors. Add warm corn tortillas, a sprinkle of fresh herbs, and just the right amount of crunch, and every bite is a celebration. Grilled Steak Tacos with Avocado Salsa are absolutely irresistible—vibrant, hearty, and guaranteed to bring everyone around your table back for seconds.

Grilled Steak Tacos with Avocado Salsa Recipe - Recipe Image

Ingredients You’ll Need

Everything you need for Grilled Steak Tacos with Avocado Salsa is simple, fresh, and intentionally chosen to deliver bold flavor and color. Each ingredient lends something unique, building layers of taste and texture for show-stopping tacos you’ll want to eat on repeat.

Avocado oil: Perfect for high-heat cooking and adds a subtle, buttery flavor to both the salsa and the steak.
Tomatillos: Bring a bright, tangy base to the salsa—be sure to peel and rinse them well for the cleanest flavor.
Yellow onion: Adds gentle sweetness and depth to the salsa, especially when lightly charred.
Garlic: Just a couple of cloves create irresistible aromatic notes.
Jalapeño: Delivers gentle heat; keep the seeds for spice or remove for a milder salsa.
Water: Helps the salsa blend smoothly and picks up all that good flavor from the pan.
Fresh cilantro: Earthy, citrusy freshness that brightens both the salsa and the tacos.
Lime juice: The essential acidic kick that ties the salsa together and highlights the steak’s richness.
Dry oregano: Infuses classic herbal flavor into both the marinade and salsa.
Kosher salt: Brings out every flavor—don’t be shy with seasoning!
Ripe avocado: The star of your salsa, making it creamy and dreamy.
Skirt steak (or flap/flank steak): Ideal for grilling, soaking up marinade and staying tender and juicy.
Orange juice: Adds a touch of sweetness and acid that makes the steak truly unforgettable.
Finely chopped fresh cilantro: Divided for marinade and garnish—layered flavors, gorgeous color.
Paprika: Both regular and smoked, for subtle sweetness and a whisper of smokiness in every bite.
Onion powder: Amplifies the savoriness of the steak’s marinade.
Freshly-cracked black pepper: Peppery bite pairs beautifully with charred beef.
Ground cumin: Warm, earthy base note amplifies the tacos’ Mexican flair.
Green onions: Char for a mild, smoky side to tuck in or serve alongside.
Corn tortillas: The must-have soft, slightly sweet wrap for your taco fillings.
Finely chopped white onion: Fresh, sharp garnish to complement the richness of steak and salsa.

How to Make Grilled Steak Tacos with Avocado Salsa

Step 1: Make the Avocado Salsa Verde

Start by preheating a frying pan over medium heat and swirling in some avocado oil. Lay in the tomatillos, onion halves, garlic, and jalapeño—it’s all about getting a bit of char and caramelization, which adds rich, smoky notes to your salsa. Once the veggies are blistered and charred in spots, pour in a splash of water. Use your spoon to scrape up any flavorful bits stuck to the pan, then simmer just long enough for the tomatillos to become fork-tender and the liquid to reduce. This step packs your salsa with irresistible depth.

Step 2: Blend the Salsa

Move your charred vegetables and any trapped liquid to a blender. Add the fresh cilantro, lime juice, oregano, salt, and avocado, then pulse until you reach your ideal consistency—chunky or smooth, you can make it your own! Always taste and adjust with more lime or salt if it needs a perk. Transfer the Avocado Salsa Verde to a bowl, cover, and chill. It’s already full of zing, but refrigerating lets the flavors mingle and come alive.

Step 3: Marinate the Steak

In a large bowl, combine your steak with orange juice, lime juice, half of the chopped cilantro, both types of paprika, kosher salt, onion powder, black pepper, smoked paprika, cumin, and oregano. Toss it all together, ensuring each piece of steak gets a full coat of that flavor-packed marinade. Cover and refrigerate for at least 1 hour (or up to 6) to let the flavors work their magic.

Step 4: Grill the Steak and Onions

For that beautiful char, preheat your grill, griddle, or a heavy-bottomed skillet until it’s screaming hot. Right before grilling, toss the steak with a bit of avocado oil if you’re using a grill; for a skillet, add oil to the pan. Place the steak and green onions on the hot surface and let them sear, undisturbed, until a gorgeous crust forms. Flip and finish to your preferred doneness (aim for 125F for juicy, medium-rare steak), then let your steak and onions rest so all those flavorful juices can settle.

Step 5: Warm the Tortillas

While the steak is resting, warm your tortillas for about 10-15 seconds per side on the grill or in the skillet. If you have a gas stove, bonus points for warming them directly over the open flame—they get delectably toasty and a bit smoky.

Step 6: Mix the Garnish

In a small bowl, combine the rest of your chopped cilantro with diced white onion. This last flourish offers a fresh pop of flavor, balancing the taco’s richness with brightness and crunch.

Step 7: Assemble and Serve

Ready for the grand finale? Dice the rested steak into bite-sized cubes and pile it onto each warm corn tortilla. Generously spoon over the creamy, vibrant avocado salsa, then finish with your cilantro-onion garnish. Add the beautifully charred green onions on the side and pass extra salsa and lime wedges for the ultimate final touch. That’s how you bring Grilled Steak Tacos with Avocado Salsa to life!

How to Serve Grilled Steak Tacos with Avocado Salsa

Garnishes

A bright garnish really ties these tacos together—think a sprinkle of freshly chopped cilantro, a scattering of crisp white onion, and a squeeze of lime right before serving. For a little extra personality, add thinly-sliced radishes or a crumble of cotija cheese. These finishing touches make every bite of Grilled Steak Tacos with Avocado Salsa even more vivid and satisfying.

Side Dishes

To turn your meal into a feast, pair your tacos with fluffy cilantro-lime rice, charred corn on the cob, or warm black beans. A fresh cabbage slaw or simple pico de gallo also brings a crunchy, juicy contrast that completes the plate. You can keep things simple or build an epic taco spread everyone will love.

Creative Ways to Present

Try serving the avocado salsa in a shallow bowl right at the table for easy drizzling or dipping. Arrange the sliced steak and all toppings buffet-style so guests can build their own tacos—a guaranteed hit for gatherings. For a gourmet presentation, tuck the grilled green onions between the tortillas and steak and sprinkle edible flowers or microgreens for a festive, colorful touch. However you present them, Grilled Steak Tacos with Avocado Salsa always look as exciting as they taste.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, keep components separate for best texture. Store the grilled steak and green onions in a sealed container in the refrigerator for up to three days. The avocado salsa will stay bright and fresh for up to three days as well, pressed with plastic wrap to prevent browning. Tortillas can be tightly wrapped and kept counter-side or in the fridge.

Freezing

While the avocado salsa doesn’t freeze well (avocado tends to get watery), you can absolutely freeze your cooked steak. Slice or dice it first, then lay it in a freezer bag with as much air removed as possible. The steak stays flavorful up to two months—just defrost overnight in the fridge before reheating. For tortillas, freeze in stacks with parchment between them for easy thawing.

Reheating

To bring leftover steak back to life, sear quickly in a hot skillet or pan just until warmed through. For tortillas, a brief stint over open flame or in a dry pan restores their chew and warmth. Grilled Steak Tacos with Avocado Salsa taste best when everything is warm and fresh—assemble just before serving for maximum enjoyment!

FAQs

Can I use another cut of beef for Grilled Steak Tacos with Avocado Salsa?

Absolutely! While skirt steak is classic for its bold flavor and tenderness, flap steak or flank steak work beautifully. Just adjust your cooking time as needed—thicker cuts may require a couple of extra minutes on the grill.

Is there a way to make the avocado salsa less spicy?

Definitely! If you’re sensitive to heat, simply remove all the seeds from the jalapeño or substitute a milder green chile like Anaheim. You can also reduce the amount used or skip the jalapeño altogether for a mild, creamy salsa that still packs wonderful flavor.

Can I prepare the marinade in advance?

Yes, the steak marinade can be mixed up to 24 hours ahead—just add the steak about 1 to 6 hours before you’re ready to grill. This way, the citrus won’t break down the meat too much, and you’ll still get that punchy flavor Grilled Steak Tacos with Avocado Salsa are known for.

How should I handle tomatillos if I can’t find them fresh?

If fresh tomatillos aren’t available, use canned tomatillos (drained and rinsed) in a pinch. The flavor will still be zesty, though not quite as vibrant as fresh. Roast them briefly in a hot pan to caramelize before blending them into your salsa!

Can this recipe be made gluten-free?

You’re in luck—Grilled Steak Tacos with Avocado Salsa are naturally gluten-free if you use 100 percent corn tortillas. Always double-check labels to make sure there are no added wheat ingredients, and you have an easy, celiac-friendly meal everyone can enjoy.

Final Thoughts

Grilled Steak Tacos with Avocado Salsa are everything a taco lover dreams of: bright, bold, satisfying, and easy enough for a weeknight treat or a lively weekend gathering. There’s so much flavor and color in every bite that they’re bound to become your new go-to taco night favorite. Give them a try soon—your friends and family will be asking for this recipe over and over again!