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Grilled Steak Tacos with Avocado Salsa – Juicy, Smoky & Gluten-Free

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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6 tacos
Calories 350 kcal

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
 

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.

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.

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.

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.

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.