Description
Enjoy these vibrant and flavorful grilled steak tacos topped with fresh avocado salsa. Perfectly seared steak, smoky salsa verde, and warm corn tortillas come together for a delightful Mexican-inspired meal ready in just over 40 minutes.
Ingredients
Units
Scale
For the Salsa Verde:
- 2 tablespoons avocado oil
- 1 pound tomatillos, husks peeled and rinsed
- 1/2 yellow onion, sliced in half
- 2 cloves garlic, skins peeled
- 1 jalapeño, sliced in half, seeds removed for mild heat
- 1/4 cup water
- 1/4 cup fresh cilantro
- Juice of 1 lime (about 2 tablespoons), plus extra to taste
- 1/2 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 (can substitute flap or flank steak)
- Juice of 1 orange (about 1/4 cup)
- Juice of 1 lime (about 2 tablespoons)
- 1/4 cup finely chopped fresh cilantro, divided
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dry oregano
- 2 tablespoons avocado oil
- 6 green onions
- 6 corn tortillas
- 1/4 cup finely chopped white onion for serving
Instructions
- Prepare 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, cooking and stirring until vegetables are lightly charred, about 5-7 minutes. Add water and cook further, scraping up browned bits, until the liquid reduces by a quarter and tomatillos are tender, about 3 minutes.
- Blend the Salsa: Transfer the cooked vegetables to a blender along with cilantro, lime juice, oregano, salt, and avocado. Pulse until reaching your desired consistency—smooth or chunky. Taste and adjust seasoning with more salt or lime juice as needed. Cover and refrigerate until serving, up to 3 days.
- Marinate the Steak: In a bowl, combine steak, orange juice, lime juice, ¼ cup cilantro, paprika, salt, onion powder, black pepper, smoked paprika, cumin, and oregano. Toss to coat, cover, and refrigerate for 1 to 6 hours.
- Cook the Steak and Onions: Preheat your grill, skillet, or griddle to medium-high heat. If using a grill, brush or spray the steak with avocado oil. Cook steaks and green onions for about 4 minutes per side for a medium-rare cook, searing until grill marks appear. Rest the steak for at least 6 minutes, then slice into small cubes and keep the onions whole.
- Warm the Tortillas: While the steak rests, warm tortillas on a hot grill or skillet for 10-15 seconds per side, or directly over a gas flame for a charred flavor.
- Prepare the Onion-Cilantro Mix: In a small bowl, toss remaining cilantro and diced white onion together.
- Assemble the Tacos: Spread diced steak over each tortilla, top with avocado salsa, and garnish with cilantro-onion mixture. Add grilled green onions, extra salsa, and lime wedges on the side. Serve immediately.
Notes
- For a spicier salsa, leave some or all of the jalapeño seeds in.
- You can substitute with flap or flank steak, adjusting cooking times accordingly.
- Resting the steak is crucial for keeping it juicy and flavorful.
- If you prefer milder flavor, use fewer or no seeds in the jalapeño.
- The salsa can be made a day ahead for more intense flavor.
Nutrition
- Serving Size: 1 taco (roughly 200g)
- Calories: 340 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 75 mg
