These Grilled Steak Tacos with Avocado Salsa are the kind of meal that make you forget you’re “just having tacos.” They’re smoky, tangy, and loaded with fresh flavor, the kind of food that instantly turns an ordinary evening into a small celebration. Whether you’re grilling outside on a summer night or searing on a stovetop griddle in the middle of winter, these tacos deliver restaurant-level flavor with home-cook ease.

Perfect for anyone who loves bold flavors, gluten-free comfort food, or the joy of feeding a crowd, this recipe combines citrus-marinated steak, creamy avocado-tomatillo salsa, and charred tortillas for a bite that’s balanced and deeply satisfying.

Ingredients

For the Steak Marinade

16 oz skirt steak (or flap/flank steak), cut into 6-inch sections
Juice of 1 orange (~¼ cup)
Juice of 1 large lime (~2 tbsp)
½ cup finely chopped fresh cilantro (divided)
1 tsp paprika
1 tsp kosher salt
1 tsp onion powder
½ tsp freshly cracked black pepper
½ tsp smoked paprika
½ tsp ground cumin
½ tsp dry oregano
2 tbsp avocado oil

Tip: If you can, marinate for 1–6 hours — the citrus will tenderize and deepen the flavor beautifully.

For the Avocado Salsa Verde

2 tbsp avocado oil
1 lb tomatillos, husks removed and rinsed
½ yellow onion
2 garlic cloves, peeled
1 jalapeño, halved (remove seeds for milder heat)
¼ cup water
¼ cup fresh cilantro
Juice of 1 lime (~2 tbsp)
½ tsp dry oregano
½ tsp kosher salt (plus more to taste)
1 ripe avocado

For Serving

6 corn or cassava tortillas (Siete brand recommended for grain-free)
6 green onions, whole
¼ cup finely chopped white onion
Lime wedges
Extra cilantro for garnish
Crumbled queso fresco or sliced radishes (optional)

Instructions

1. Make the Avocado Salsa Verde

Preheat a skillet or frying pan over medium heat. Add avocado oil and toss in tomatillos, onion, garlic, and jalapeño. Cook, stirring occasionally, until lightly charred and fragrant — about 5–7 minutes.

Pour in the water to deglaze the pan and scrape up any browned bits. Cook until tomatillos soften (around 3 minutes).

Transfer everything to a blender with cilantro, lime juice, oregano, salt, and the avocado. Pulse until creamy but still textured. Adjust with more salt or lime juice to taste. Chill while you prep the steak — it’ll thicken slightly in the fridge.

2. Marinate the Steak

In a large bowl, combine steak, orange and lime juices, half the chopped cilantro, all seasonings, and avocado oil. Toss well to coat. Cover and refrigerate for at least 1 hour (and up to 6).

BTW, overnight is fine — just expect the citrus to break down the texture a bit more, giving you a tangier finish.

3. Grill (or Pan-Sear) the Steak

Preheat your grill to 500°F (or a cast-iron skillet/griddle over medium-high heat).

If using a grill, toss the marinated steak in a bit of extra avocado oil before placing it on the grates. Grill for 4 minutes per side, until deeply seared and the internal temp reaches ~125°F for medium-rare. Grill the green onions alongside for about 2–3 minutes, turning until charred.

Let the steak rest for at least 6 minutes before slicing. Slice against the grain into small cubes — the secret to tender tacos.

4. Warm the Tortillas

Heat tortillas on the grill or in a hot skillet for 10–15 seconds per side until slightly charred. Or, if you like a little adventure, warm them directly over a gas flame for that perfect smoky edge.

5. Assemble Your Tacos

Layer diced steak onto each tortilla. Spoon over creamy avocado salsa. Top with the chopped onion and cilantro mix. Serve with lime wedges, charred green onions, and a few extra dollops of salsa on the side.

Take a bite — smoky, citrusy, creamy, all in one mouthful. It’s kind of hard to stop at one.

Tips & Tricks for Perfect Steak Tacos

Let it rest: Always rest grilled steak before slicing. It keeps those juices locked in.
Slice against the grain: It shortens the muscle fibers, making every bite tender.
Char = flavor: Don’t skip charring your tortillas — it’s a tiny step that multiplies flavor.
Spice control: 1 jalapeño = mild, 2 = spicy, add serrano for real heat.
Make ahead: The avocado salsa keeps up to 3 days in the fridge. Just press plastic wrap directly onto the surface to prevent browning.

Substitutions & Variations

Protein swap: Try grilled chicken, shrimp, or portobello mushrooms for a vegetarian twist.
No tomatillos? Use canned ones (drained and patted dry) or sub roasted green tomatoes.
No avocado? Pre-made guacamole works in a pinch.
Tortilla options: Go with cassava or almond flour tortillas if you’re grain-free.
Add texture: Top with pickled onions or shredded cabbage for crunch.

Frequently Asked Questions

Can I marinate the steak overnight?

Yes — but keep it under 12 hours. Beyond that, the citrus can start to “cook” the meat, altering its texture.

What if I don’t have a grill?

Use a cast-iron or carbon-steel pan. The key is high heat and no overcrowding — you want a sear, not a steam.

How spicy is it?

Mild to medium as written. For more heat, add another jalapeño or a serrano pepper.

How long does the avocado salsa last?

Up to 3 days in an airtight container. Press cling wrap directly on the surface to reduce oxidation.

Nutrition Information

Note: Nutritional info is approximate and varies based on tortilla type and toppings.

Grilled steak tacos are one of those rare dishes that hit every craving at once — smoky, tangy, creamy, fresh. The avocado salsa brings brightness to the richness of the meat, while the grilled onions and charred tortillas tie everything together with a rustic edge.

If you make these, tag me or drop a comment below. I’d love to know if your kitchen smelled as good as mine did the last time I fired up this recipe.

Because let’s be honest, once you’ve made these Grilled Steak Tacos with Avocado Salsa, your “Taco Tuesday” might start showing up a lot more often.